Kentucky burgoo is a hearty three-meat stew combining beef, pork, and chicken with root vegetables and frozen beans, slow-simmered for deep flavor. This rustic Southern dish requires about 3 hours of cooking but rewards with tender shredded meat and rich, thickened broth.
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Halve and thinly slice 1 large yellow onion (about 2 cups). Dice 1 medium green bell pepper, 2 medium carrots, and 2 medium celery stalks (about 1 cup each). Mince 4 garlic cloves.
Cut 5 slices bacon crosswise into 1/2-inch pieces. Trim off any large pieces of fat from 1 1/2 pounds boneless beef chuck roast and 1 1/2 pounds boneless pork shoulder, then cut into rough 2-inch pieces. Season the beef, pork, and 2 bone-in, skin-on chicken thighs or chicken drumsticks with 1 1/2 teaspoons of the kosher salt and 1/2 teaspoon of the black pepper.
Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering. Add a single layer of beef, chicken, and pork shoulder to the pot, being careful not to crowd the pot as this will cause them to steam, rather than sear. Sear until browned all over, 2 to 3 minutes per side. Transfer to a large plate.
Repeat searing the remaining meat in batches, adding another tablespoon of oil before each batch if the pot looks dry. If at any time the fond (dark, sticky glaze that forms on the bottom of the pan) smells smoky or is starting to burn, dissolve it with a few tablespoons of water. The meat will not be cooked through at this point.
Reduce the heat to medium. Add the bacon to the pot and cook, stirring occasionally, until the fat is rendered and the bacon is crisp, 4 to 5 minutes. Transfer the bacon with a slotted spoon to the plate of meat.
Add the onions, bell pepper, carrots, celery, remaining 1 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper to the pot. Cook, scraping the brown bits from the bottom of the pot with a wooden spoon, until golden brown and the onions are translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, 30 seconds to 1 minute.
Add the bacon, seared meat and any accumulated juices, 1 (28-ounce) can crushed tomatoes, 4 cups of the low-sodium chicken or beef broth, 2 dried bay leaves, and 2 teaspoons dried thyme. Scrape the bottom of the pot to loosen any browned bits. Bring to a boil.
Reduce the heat to maintain a simmer. Simmer uncovered until the meat is very tender, about 2 hours. Meanwhile, peel and cut 1 pound russet potatoes into 3/4-inch pieces (about 3 cups). Place the potatoes in a bowl or food storage container and add enough cold water to cover.
Using a slotted spoon, transfer the meat to a cutting board. Finely shred all of the meat with 2 forks and discard the chicken skin and bones. Return the meat to the pot. Drain the water from the potatoes, then add the potatoes and remaining 2 cups broth to the pot. Simmer uncovered until potatoes are very tender, 50 to 55 minutes.
Add 1 cup frozen lima beans, 1 cup frozen corn kernels, 1 cup frozen sliced okra, and 2 tablespoons Worcestershire sauce. Stir to combine. Cook until the vegetables are heated through and the burgoo is thickened to desired consistency, 5 to 15 minutes. Remove the bay leaves before serving.
Storage: Refrigerate the stew in an airtight container for up to 5 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating with more water or broth as needed to thin out to the desired consistency.
Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months; thaw overnight and reheat on the stovetop, thinning with additional broth or water as needed.
Large pot or Dutch oven (6-quart or larger recommended)
Yes. Sear the meat and vegetables on the stovetop as directed, then transfer to a slow cooker with broth, tomatoes, and seasonings. Cook on low for 6–8 hours before adding potatoes and frozen vegetables in the final 1–1.5 hours.
Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat with additional broth or water to reach desired consistency.
Boneless beef chuck roast, pork shoulder, and bone-in chicken thighs or drumsticks are ideal because they become tender during the long simmer and add body to the broth.
The recipe already uses frozen lima beans, corn, and okra, which work well. For the aromatic vegetables (onion, bell pepper, carrots, celery), use fresh for better flavor development during sautéing.
The stew naturally thickens as it simmers. Cook for 5–15 minutes after adding frozen vegetables until it reaches your preferred consistency; thin with broth or water if needed.
