KENTUCKY BOURBON BURGOO

Name: Kentucky Bourbon Burgoo (Southern Stew)
Prep time: 30 min
Cook time: 1 h 57 min
Total time: 5 min
Yield: 24 servings
Cuisine: Southern
Ingredients: 1¼ lb. beef; 1¼ lb. chicken thigh; 1¼ lb. pork loin; 1¼ lb. lamb; 4 slices bacon; ¼ cup canola oil; 1 small green pepper; 1 medium sweet onion; 1 medium carrot; 1 celery rib; 1 lb. russet potatoes, peeled; 3 cloves garlic; 1½ cups good bourbon; 2 14.5-oz. cans diced fire-roasted tomatoes; 2 tbsp. Worcestershire sauce; 2 bay leaves; 2 tsp. fresh thyme, chopped; 1 tbsp. kosher salt; ¼ tsp. ground black pepper; ½ lb. frozen lima beans; ½ lb. frozen corn kernels; 4 quarts beef stock

Kentucky bourbon burgoo is a rich, slow-cooked Southern stew built on four meats—beef, chicken, pork, and lamb—unified by bacon fat, vegetables, and a bourbon backbone. It's a labor-intensive celebration stew meant for feeding crowds and deepening flavor over hours of gentle simmering.

🌍Southern 🏷️Stew 🏷️Soup 🏷️Kentucky

Total

5 min

Servings

24

Difficulty

Hard

Est. Cost

$38–$63

Recipe Source

View original recipe

From Gardenandgun

Ingredients

1¼ lb. beef
1¼ lb. chicken thigh
1¼ lb. pork loin
1¼ lb. lamb
4 slices bacon
¼ cup canola oil
1 small green pepper
1 medium sweet onion
1 medium carrot
1 celery rib
1 lb. russet potatoes, peeled
3 cloves garlic
1½ cups good bourbon
2 14.5-oz. cans diced fire-roasted tomatoes
2 tbsp. Worcestershire sauce
2 bay leaves
2 tsp. fresh thyme, chopped
1 tbsp. kosher salt
¼ tsp. ground black pepper
½ lb. frozen lima beans
½ lb. frozen corn kernels
4 quarts beef stock

22 Ingredients

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Instructions

1
Cut all meats and fresh vegetables into uniform-size pieces, about 1½ to 2 inches.
2
In a wide-bottomed rondeau or stockpot, cook the bacon until crisp. Remove the bacon and add the oil to the drippings in the pot. When the oil is hot, add the meats and brown. Return the bacon to pot and add the fresh vegetables and garlic. Sauté lightly, about 2 minutes.
3
Add bourbon and deglaze bottom of pot. Reduce slightly to eliminate the raw bourbon taste.
4
Add canned tomatoes, Worcestershire, seasonings, and stock. Bring to a simmer and cook 1 to 1½ hours. Stir in frozen vegetables and return to a simmer. Add salt and pepper to taste before serving.

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Tips & Notes

Pro tips

Brown each meat separately before combining to build depth and prevent overcrowding; this takes time but is essential.
Render the bacon first and use its fat as your cooking base—it carries flavor through the entire stew.
Add bourbon after the meat is browned and let it reduce by half to burn off harsh alcohol while keeping the flavor.
Taste and adjust salt only in the final 30 minutes; the stew concentrates as it simmers, and early salting can oversalt the finished dish.

Substitutions

Pork loin → pork shoulder (more collagen, richer result)
Canola oil → bacon fat or lard (more authentic Southern flavor)
Kentucky bourbon → rye whiskey (drier, spicier profile)

Storage & make-ahead

Cool completely and store in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months; reheat gently on the stovetop with a splash of broth to restore consistency.

Equipment

Large heavy-bottomed pot or Dutch oven (6–8 quart capacity) · Meat thermometer (optional but helpful for judging doneness)

Common Questions

Can I use fewer types of meat in burgoo?

Traditionally burgoo uses four meats, but you can reduce to 3 (omit lamb or pork) if needed. Use equal weights of each meat you keep. The character changes—it becomes less complex—but it still works.

How long does burgoo need to cook?

Burgoo requires 3–4 hours of gentle simmering after browning the meat. Don't rush it; low heat breaks down connective tissue and marries flavors.

Should I use bourbon or whiskey?

Kentucky bourbon is traditional and gives a specific sweetness and oak character. Rye whiskey works as a substitute; avoid cheap blends or overproof bourbon that will taste harsh after cooking down.

Can I make burgoo ahead or freeze it?

Yes. Burgoo improves overnight in the fridge and freezes well for up to 3 months. Cool completely before freezing in portions.

What if I don't have all four meats?

Use three meats in equal weights (about 1⅔ lb. each). Omit lamb or pork depending on what you have. The stew will still be delicious, though less traditional.