Burgoo

Active Time:

1 hr

Total Time:

2 hrs 50 mins

Servings:

Yield:

15 cups

The Kentucky Derby wouldn’t be the Derby without fanciful hats, moscow mules, and a big pot of burgoo stew. Traditionally made with whatever meat was available (such as squirrel, venison, or pheasant), Burgoo is always made in large portions to feed a crowd. This version features pork, beef, and chicken, along with corn, lima beans, and potatoes, though this recipe is extremely flexible and is a good way to clean out your fridge. Just whatever you do, don’t forget the Worcestershire — it’s subtle but key to the flavor of the stew.

Frequently Asked Questions

What is Burgoo?

Burgoo is a stew with Kentucky roots that’s traditionally served at social gatherings. There are many variations but typically it was always made in a very large portion in a large cast iron pot over open flame. A good Burgoo is thick enough to be able to have a spoon stand up in it.
What’s the difference between Burgoo, Brunswick stew, and mulligan stew?

Burgoo, Brunswick, Irish, and mulligan stews are all hearty soups that feature tough cuts of meat, potatoes, and vegetables simmered for a long period of time until soft. Each stew has its own flair and flavors depending on its origins. In general, Burgoo uses game meat and has lima beans and corn added along with hot sauce and Worcestershire. Brunswick Stew has similar game meat though is now most often made with chicken and salt pork, and also often includes okra. Mulligan Stew is made with beef and additional herbs, such as oregano and dill.

Notes from the Food & Wine Test Kitchen

Browning the meat for this recipe is a little time-consuming but adds depth of flavor. Make sure you have a heavy-bottomed pot or Dutch oven to prevent scorching, don’t overcrowd your pot or the meat will steam. After browning your meat, if the drippings look really dark and the bits in the bottom of the pan look burnt instead of browned, go ahead and scrap it and clean your pot. Those dark bits will make your braise taste bitter.

Make ahead

Leftover burgoo can be refrigerated for up to five days or frozen in an airtight container for up to three months.

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Ingredients

2 tablespoons canola oil, divided
1 1/2 pounds bone-in, skin-on chicken thighs (about 4 thighs), trimmed
2 pounds boneless pork shoulder (Boston butt), trimmed and cut into 2-inch pieces
1 pound boneless chuck roast, trimmed and cut into 2-inch pieces
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 large yellow onion, chopped
1 large green bell pepper, chopped
3 medium carrots, peeled, halved lengthwise, and sliced
6 medium-size garlic cloves, finely chopped
3/4 teaspoon dried thyme
1/4 cup apple cider vinegar
1 1/2 tablespoons hot sauce, plus more for serving
8 cups lower-sodium chicken broth
1 (28-ounce) can whole peeled plum tomatoes, undrained and roughly crushed by hand
1 pound russet potatoes, peeled and chopped into 1/2-inch pieces
1 cup frozen corn
1 cup frozen lima beans
1 1/2 tablespoons Worcestershire sauce

Directions

Heat 1 tablespoon of the oil in a large Dutch oven over medium-high until shimmering. Sprinkle chicken, pork, and beef all over with salt and pepper. Place chicken, skin side down, in hot oil. Cook, undisturbed, until skin is golden brown and crisp, 8 to 12 minutes. Transfer browned chicken to a large bowl. Do not clean Dutch oven.
Working in 2 batches, add pork and beef to drippings in Dutch oven, and cook over medium-high, turning occasionally, until deeply browned on 2 to 3 sides, 8 to 12 minutes total. Transfer browned pork and beef to bowl with chicken.
Remove and discard all but 1 tablespoon drippings from Dutch oven; reduce heat to medium. Add onion, bell pepper, and carrots; cook over medium, stirring often and scraping up any browned bits from bottom of Dutch oven, until onion softens slightly, about 5 minutes. Add garlic and thyme; cook, stirring often, until fragrant, about 1 minute. Add vinegar and hot sauce; cook, stirring often, until slightly thickened and liquid is almost completely evaporated, 1 to 2 minutes.
Add broth, tomatoes, and browned meats (Dutch oven may be quite full); bring to a boil over high. Reduce heat to low, and simmer, partially covered but leaving a 1-inch gap and stirring a few times, until meat is very tender, 1 hour, 30 minutes to 1 hour, 45 minutes, adjusting heat as needed to maintain a simmer.
Using a slotted spoon or kitchen tongs, transfer chicken, pork, and beef to a cutting board. Add potatoes, corn, lima beans, and Worcestershire sauce to Dutch oven. Bring a simmer over medium-high, then reduce heat to medium-low. Simmer, uncovered and stirring occasionally, until potatoes are tender, about 15 minutes, skimming and discarding fat from surface as needed.
While potatoes cook, remove chicken meat from bones; discard bones and skin. Shred pork and beef into bite-size pieces using 2 forks, discarding any large pieces of fat. Return shredded meat to Dutch oven, and cook, stirring often, over medium-low until heated through, about 2 minutes. Divide evenly among bowls, and serve with additional hot sauce.