Dave's Recipes

Kentucky Burgoo

A signature southern stew of slowly cooked lamb, beef, and smoked ham with lima beans, corn, tomatoes, and okra.

Prep: 30 min Cook: 7 hr

Scale: x0.25 | x0.5 | x1 | x1.5 | x2 | x3 | x4

Kentucky Burgoo is a beloved dish with a rich history, often served as a hearty and comforting meal. This version is inspired by several traditional variations and is perfect for gatherings or family dinners. The stew's unique blend of ingredients creates a flavorful and satisfying dish that's sure to have loyal followers. The extended cooking time allows the flavors to meld beautifully, and it's best served with Homestyle Mashed Potatoes or warm Burgoo Biscuits.

  • 2 lbs (907 g) beef chuck, in 2-inch cubes
  • 1 lb (454 g) lamb shoulder, in 2-inch cubes
  • 1 small smoked pork hock, wrapped and tied in cheesecloth
  • 2 medium white onions, diced
  • 3 to 4 celery stalks, diced
  • 5 to 6 (20 to 24 g) cloves garlic, minced
  • 2 19 oz. cans diced tomatoes, with juice
  • 1⁄4 cup tomato paste
  • 2 cups (500 g) beef stock (low-sodium)
  • 2 Tbsp (32 g) Worcestershire sauce
  • 2 Tbsp (42 g) molasses
  • 2 Tbsp red wine vinegar
  • 2 Tbsp brown sugar
  • 1⁄4 tsp chili powder
  • 1 Tbsp chipotle chiles packed in adobo, puréed or chopped
  • 1⁄8 tsp dried thyme
  • 0.5 small head green cabbage, diced
  • 2 to 3 medium yellow fleshed potatoes, diced
  • 1⁄2 cup frozen corn
  • 4 to 5 fresh okra, thinly sliced in rounds
  • 1⁄2 cup lima beans
  • 2 lbs (907 g) beef chuck, in 2-inch cubes
  • 1 lb (454 g) lamb shoulder, in 2-inch cubes
  • 1 small smoked pork hock, wrapped and tied in cheesecloth
  • 2 medium white onions, diced
  • 3 to 4 celery stalks, diced
  • 5 to 6 (20 to 24 g) cloves garlic, minced
  • 2 19 oz. cans diced tomatoes, with juice
  • 1⁄4 cup tomato paste
  • 2 cups (500 g) beef stock (low-sodium)
  • 2 Tbsp (32 g) Worcestershire sauce
  • 2 Tbsp (42 g) molasses
  • 2 Tbsp red wine vinegar
  • 2 Tbsp brown sugar
  • 1⁄4 tsp chili powder
  • 1 Tbsp chipotle chiles packed in adobo, puréed or chopped
  • 1⁄8 tsp dried thyme
  • 0.5 small head green cabbage, diced
  • 2 to 3 medium yellow fleshed potatoes, diced
  • 1⁄2 cup frozen corn
  • 4 to 5 fresh okra, thinly sliced in rounds
  • 1⁄2 cup lima beans

Place all ingredients in a large ovenproof pot or a slow cooker and stir well.

Set the heat to the lowest setting (or the oven to 200° F) and cook, covered, for 7 hours until the meat is tender and falling apart. (You can also cook the stew at a higher temperature, say 350° F, for 3 hours.)

Set the heat to the lowest setting (or the oven to 200° F) and cook, covered, for 7 hours until the meat is tender and falling apart. (You can also cook the stew at a higher temperature, say 350° F, for 3 hours.)

Remove the lid and stir to break the meat apart. If you are using the pork hock, remove it, discard the cheesecloth and separate the meat from the bones. Discard the bones, then chop the meat and add it to the stew. If the vegetables are not yet cooked or the stew is not yet thick, continue cooking the stew, uncovered, for a little longer.

Remove the lid and stir to break the meat apart. If you are using the pork hock, remove it, discard the cheesecloth and separate the meat from the bones. Discard the bones, then chop the meat and add it to the stew. If the vegetables are not yet cooked or the stew is not yet thick, continue cooking the stew, uncovered, for a little longer.

  • 2 to 3 sprigs fresh oregano, leaves only, chopped
  • 2 to 3 sprigs fresh thyme, leaves only
  • 1 bunch fresh parsley, chopped and loosely packed
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 2 to 3 sprigs fresh oregano, leaves only, chopped
  • 2 to 3 sprigs fresh thyme, leaves only
  • 1 bunch fresh parsley, chopped and loosely packed
  • sea salt, to taste
  • freshly ground black pepper, to taste

Remove from the heat, stir in oregano, thyme, and ½ of the parsley, and season to taste with sea salt and freshly ground black pepper.

Serve family style or in individual bowls and garnish with the remaining parsley.

Serve family style or in individual bowls and garnish with the remaining parsley.

Sources:

  • Burgoo: Food for Comfort

Category:

Mains

Notes

Plan to start this dish 7 to 8 hours ahead of time; you can begin the cooking before leaving for work, then finish it when you get home. Your kitchen will smell great!

The pork hock can be substituted with ham cut into 1-in cubes and omit the cheesecloth.

You'll need a slow cooker or pot that can hold 6-7 quarts. A 5 quart slow cooker isn't big enough.

Our Burgoo is best served with (or on top of) Homestyle Mashed Potatoes (page 127) or warm Burgoo Biscuits (page 124).

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