Kentucky Burgoo Recipe

Name: Kentucky Burgoo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 to 3 1/2 lb.) broiler-fryer; 1 lb. boneless beef, cut into 1-inch cubes; 1 lb. boneless veal, cut into 1-inch cubes; 1 lb. boneless pork, cut into 1-inch cubes; 1 gal. water; 1 hot red pepper; 2 c. tomato puree; 3 medium potatoes, peeled and cubed; 3 medium carrots, scraped and sliced; 1 large onion, chopped; 1 large green pepper, chopped; 1 c. shredded cabbage; 1 c. frozen whole kernel corn; 1 c. frozen lima beans; 1 c. chopped fresh parsley; 1/2 c. finely chopped celery; 1 Tbsp. salt

Servings: persons

1 (3 to 3 1/2 lb.) broiler-fryer
1 lb. boneless beef, cut into 1-inch cubes
1 lb. boneless veal, cut into 1-inch cubes
1 lb. boneless pork, cut into 1-inch cubes
1 gal. water
1 hot red pepper
2 c. tomato puree
3 medium potatoes, peeled and cubed
3 medium carrots, scraped and sliced
1 large onion, chopped
1 large green pepper, chopped
1 c. shredded cabbage
1 c. frozen whole kernel corn
1 c. frozen lima beans
1 c. chopped fresh parsley
1/2 c. finely chopped celery
1 Tbsp. salt

1
Combine first 5 ingredients in a large Dutch oven; bring to a boil.
2
Cover, reduce heat, and simmer 2 hours or until meat is tender.
3
Remove meat from broth, reserving broth; cool meat completely.
4
Skin, bone and chop chicken.
5
Coarsely chop meat; set aside.
6
Skim off and discard fat from surface of broth.
7
Measure broth and return 3 quarts to Dutch oven.
8
Add chopped meats and remaining ingredients.
9
Bring mixture to a boil.
10
Reduce heat and simmer, uncovered, 4 hours, stirring often.
11
Add additional reserved broth and water if necessary.
12
Discard red pepper pod. Yields 5 quarts.

1051

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (3 to 3 1/2 lb.) broiler-fryer, 1 lb. boneless beef, cut into 1-inch cubes, 1 lb. boneless veal, cut into 1-inch cubes, 1 lb. boneless pork, cut into 1-inch cubes, and more.

Yes, Kentucky Burgoo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kentucky Burgoo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions