Name: KENTUCKY BOURBON BURGOO
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

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.

KENTUCKY BOURBON BURGOO

Ingredients

22 Ingredients

Instructions

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