Originating from Kentucky, Burgoo is a rich and hearty stew that is filled with vegetables and at least three different types of meat. Similar to a Brunswick Stew, Irish stew, or Mulligan stew, Burgoo is often served outdoors and at large gatherings or fundraisers since it feeds so many people, so very well.

What meats are traditionally used in Burgoo?

The rule of thumb when making Burgoo, is to use no less than three different meats. You'll typically see pork, beef, and chicken used. In my recipe here, I opt for bacon, pork shoulder, and boneless/skinless chicken thighs. But you can swap meats in and out for the three I've listed, as that's really the point here. Traditionally, a Burgoo was meant to be a meal to help use up any "roadside odds and ends" you'd find outside, or from hunting, etc. Oh, how I love my Appalachian roots, y'all.

Where did Burgoo originate?

While Burgoo recipes can be found all across central Appalachia - from Virginia and West Virginia to Indiana and Ohio, Kentucky lays claim to its origin story, murky thought it may be.

What does Burgoo taste like?

This Kentucky Burgoo Recipe tastes like vegetable beef/pork stew, but the most insanely delicious one you've ever tried. The fact that we're building everything on bacon drippings and using SO many different vegetables, aromatics, and seasonings means that we're in for one wild ride in one single pot.

Can Burgoo be made in a slow cooker?

Burgoo can absolutely be made in a slow cooker. In fact, it might be the perfect recipe for a slow cooker, because it just gets better and more tender the longer it simmers. To prepare Burgoo in a slow cooker, just follow the recipe through the meat browning steps (on the stovetop). So, you will cook the bacon, pork, and chicken in a pan on the stove, to give them a nice crust and really seal in the flavors. Technically, you could skip this and just put everything in your slow cooker and call it good. But your stew will be better for it, if you take the time to brown everything first. After the meat is all browned, you can transfer everything directly into a slow cooker. Give it all a stir to mix it well, taste for seasoning, and then slow cook on low for 8 hours, or on high for 4 to 5 hours, just until the meat is pull-apart tender.

What is the difference between Burgoo and Brunswick Stew?

There is very little difference between the two recipes, as they contain many of the same ingredients and the cooking method applied is essentially the same as well. However, sometimes the ingredients will vary a little bit, and reflect the location of their origin. For example, traditional Kentucky burgoo recipes will contain mutton and lamb, whereas a Brunswick Stew would never contain either one of those. But there is major crossover between the two dishes, that is for sure. If you happen to have my second cookbook, <a href="https://www.amazon.com/Southern-Lights-Lighter-Better-You/dp/1423661478/ref=sr_1_1?crid=3EE3X9GTYFPE6&dib=eyJ2IjoiMSJ9.IWy1BecLIIQn6ZVMofvy0-PZZdu_-O3h8a5hq-DkhgQRvBNLyGE_vNQwwKyMi9Ld3tuLzAq1wjtgiQnxMPdJN2DDtKHdEzzjKtKmnNcJ5am8dl9yhGHitXshldxb4hzTPsZYV25yReA1mRgzKi8NGTjSwwNAyR2iftvwLGb02hwc5W0RT64NGniTGW8d7pmk2jGvZgcU8q16-TxOsrE4JNDtQuffdGVo1hJPQRGjFfU.5mToacr1LVoumL--6apJhz8K_3F0u9cLeYrkjszRMKQ&dib_tag=se&keywords=southern+lights&qid=1705599290&sprefix=southern+light%2Caps%2C169&sr=8-1">Southern Lights , there is a healthier take on a Brunswick Stew that I always enjoy and have made SO many times. Whatever you want to call it, this hearty and substantial combination of simple ingredients is always a hit.

What is Burgoo served with?

Kentucky Burgoo is typically served with cornbread or biscuits, or just warm bread. This is to help sop and soak up all of the delicious stew juices, so as to not waste a single drop. Liquid gold I tell you.

The Ultimate Kentucky Burgoo Recipe (one-pot and easy)

Print Recipe

I follow the diehard rule of using (at least) three meats in my Kentucky Burgoo recipe, opting for tender pork, smoky bacon, and affordable, juicy boneless/skinless chicken thighs. Traditionally you might also see beef in the mix, along with bone-in/skin on chicken pieces. But for my time and money, choosing between pork and beef is usually the best way to go.

Author: Lauren McDuffie
Yield: Serves 6 to 8 1x
Category: Stew

Ingredients

Units Scale

8 slices bacon
Olive oil or cooking oil, as needed
3 to 3.5 pounds pork shoulder, cut into 1 to 2-inch pieces
3 or 4 boneless, skinless chicken thighs
Salt and pepper, as needed
1 small to medium yellow onion, diced (see note)
1 green bell pepper, diced
24 ounces small gold or red potatoes, quartered (or halved if very small)
1 tablespoon poultry seasoning
10 to 12 ounces frozen sliced okra
10 to 12 ounces frozen corn (canned is fine)
10 to 12 ounces frozen lima beans (canned is fine)
6 garlic cloves, minced or grated
2 heaping teaspoons stock concentrate (any variety/flavor you like)
28-ounce can crushed tomatoes
32–ounces chicken stock
1 tablespoon Worcestershire sauce

Serving Suggestions: fresh warm bread for dipping, chopped chives or scallions

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Instructions

Preheat the oven to 325 degrees F. Adjust the rack to the middle position.
Heat a large oven-proof (lidded) pot or Dutch Oven over medium heat. Cook the bacon until browned and crispy, about 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate and set aside now, leaving the drippings behind.
Season the pork and chicken with salt and pepper and, working in batches as needed, brown it all in the hot bacon grease for a few minutes per side. You can add a little oil to the pan, if necessary. When each batch is browned, transfer to a large plate or tray for now.
Drain off any excess liquid and oil from the pot. Still working over medium heat, add a couple tablespoons of oil to the pot and when it’s hot, add the onion, bell pepper, and potatoes. Season lightly with salt and pepper, along with the poultry seasoning. Cook until the veggies have had a chance to tenderize, about 8 to 10 minutes, stirring occasionally. Add the okra, corn, Lima beans, and garlic and cook for a couple of minutes. Add the stock concentrate and tomatoes to the pot, along with the browned pork and chicken. Add about 3 cups of the stock (really just enough to fully submerge everything) and the Worcestershire sauce, stirring to blend everything.
Put the lid on the pot, and put it in the oven to stew for three hours or until the pork is super tender and easily sliced or shredded with a fork. You can add a little more of the remaining stock, if needed, to achieve the body and consistency you’d like. Serve in bowls, topped with the reserved bacon, chopped chives or scallions to taste and warm bread for dipping.

Notes

Re: the onion size, sometimes people get worked up if you don’t list an exact amount of things in a recipe, which I get. But this is usually only done when an exact amount is not required. Your onion may be bigger than my onion here, and it’s perfectly fine. The amount is approximate, and can be whatever you think looks right. Exactness need not apply here.

Find it online: https://mykitchenlittle.com/2024/01/18/kentucky-burgoo-recipe/