Burgoo Recipe
Burgoo Recipe
A Kentucky Derby favorite, this stew has a "social" aspect to it. It's been used as a way to gather people together. We don't blame them, it's declicious!
Servings
6
Ingredients
- 1 1/2 cup pork shoulder, cubed
- 1 1/2 cup beef chunck, cubed
- 1 cup chicken thigh
- 1/2 cup leek, diced
- 1/2 cup ribs celery, diced
- 1 cup carrot, peeled and diced
- 1 cup spring onion, diced
- 3 cloves garlic, minced
- 1 cup green bell pepper, diced
- 1/2 jalepeño, minced
- 4 cup chicken stock, to cover
- 3 roma tomatoes, diced
- 2 cup baby lima beans
- 1 cup corn
- 1 cup okra
- 2 tablespoon parsley, chopped
- 2 bay leafs
- 2 tablespoon worstershire sauce
- salt and pepper to taste
Directions
- Dust meats with flour and seasoning. On a stovetop, add vegetable oil to a large pot and turn heat to a medium/high temperature. Place meat in pot and brown on all sides. After meat is browned, add vegetables to the pot with the exception of okra and corn.
- Saute ingredients together on medium heat for five minutes. Add stock to mix and cover the pot until ingredients are brought to a simmer. Turn down heat if needed, and keep to a slow simmer. Let ingredients and braised meat rest and keep it covered for 5-6 hours. Keep in pot until meat is tender and falling apart. Add okra and corn to the pot and cook for an additional 30 minutes on a slow simmer.
- Take ingredients out of stove and sprinkle chopped parsley. Serve Hot.