Kentucky Burgoo Stew (Hearty Southern Comfort in a Bowl)

If you’ve ever been to a Kentucky gathering, church potluck, or Derby Day celebration, you’ve probably heard of Burgoo — a slow-simmered, thick stew that’s packed with tender meat, vegetables, and rich flavor.

This hearty dish has humble beginnings, often made with whatever meats and vegetables were on hand. Today, it’s a Southern favorite known for its deep flavor and comforting warmth. Every bite tells a story of community, tradition, and good eating. For a true taste of the South, serve this hearty burgoo with pot roast or southern fried chicken. End the night with something sweet — my Cookies or Chocolate Fudge are always a hit.

Recipe Card

Servings: 10–12Prep Time: 25 minutes Cook Time: 2 hours Total Time: 2 hours 25 minutes

Ingredients

Meats:

• 1 lb beef stew meat, cubed

• 1 lb pork shoulder, cubed

• 1 lb chicken thighs, boneless and skinless

• 2 tablespoons olive oil

Vegetables:

• 1 large onion, diced

• 2 carrots, peeled and sliced

• 2 celery stalks, chopped

• 1 green bell pepper, diced

• 2 cups diced potatoes

• 1 cup corn kernels (fresh or frozen)

• 1 cup lima beans (fresh or frozen)

• 1 (14 oz) can diced tomatoes

• 4 cups beef broth

Seasonings:

• 2 tablespoons Worcestershire sauce

• 2 tablespoons tomato paste

• 1 teaspoon smoked paprika

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon cayenne (optional for heat)

• 1 bay leaf

Instructions

1. Brown the Meats: In a large Dutch oven, heat olive oil over medium-high heat. Add beef and pork cubes, searing until browned on all sides. Add chicken and cook for another 3–4 minutes. Remove meats and set aside.

2. Sauté Vegetables: In the same pot, add onion, carrots, celery, and bell pepper. Cook for 5 minutes until softened.

3. Build the Base: Stir in tomato paste, Worcestershire sauce, and smoked paprika. Add the diced tomatoes and beef broth, scraping the bottom to release browned bits for extra flavor.

4. Simmer the Stew: Return meats to the pot. Add potatoes, lima beans, corn, bay leaf, salt, and pepper. Stir well. Bring to a boil, then reduce the heat and simmer covered for 1½ to 2 hours, stirring occasionally, until the meats are tender and the stew is thickened.

5. Adjust and Serve: Remove bay leaf. Taste and adjust seasoning — add cayenne for a little kick or more broth for a thinner consistency.

6. Serve Hot: Ladle into bowls and serve with warm cornbread or biscuits for a true Kentucky-style meal.

Tips for Perfect Burgoo

• Burgoo gets better the next day as the flavors blend overnight.

• Use a mix of meats (beef, pork, chicken, or even lamb) for authentic depth.

• If it’s too thick, add more broth; too thin, simmer longer uncovered.

• For extra smokiness, stir in a few drops of liquid smoke or add smoked sausage.

Final Thoughts

This Kentucky Burgoo Stew is the ultimate comfort food — rich, meaty, and full of Southern heart. It’s perfect for feeding a crowd, celebrating traditions, or warming up a chilly evening.

Serve it with cornbread, sweet tea, and good company, and you’ve got yourself a meal worth remembering.

FAQ

Q: What meats are traditional in Kentucky burgoo? Burgoo often includes a mix of beef, pork, chicken, or even game meats for deep, layered flavor.

Q: Can I make burgoo in a slow cooker? Yes — slow cooking is perfect for burgoo since the stew becomes richer and thicker over time.

Q: What vegetables work best? Corn, lima beans, carrots, potatoes, and tomatoes are classic ingredients.

Q: How thick should burgoo be? Burgoo should be thick and hearty. If it’s too thin, continue simmering uncovered until it reaches the right consistency.

Q: How long does burgoo stew last? This stew stores well for 4–5 days and freezes beautifully for up to 3 months.