Burgoo

Burgoo

The first time I heard Burgoo was during the early 2000′s from a restaurant in the Philippines named Burgoo, I never knew it was a dish during that time until I Yahoo’d what it means (during that time Google was not yet popular). So after looking at the posts online, I was convinced to make this one at home as the description alone makes me want to have one, badly.


Burgoo for those who does not know is a type of stew or porridge made out of different meats, vegetables and beans. This dish originated in Kentucky and traditionally it is made out of any meats and vegetables available which can be venison, racoon, squirrel, game birds or opossum that’s why sometimes it is called the “road kill soup” . But today beef, pork and chicken is widely used so it will be more palatable but having said that there is no standardised recipe for this dish only popular ingredients that’s why lima beans, corn, okra, and potatoes are widely used.

A very popular dish in Kentucky where it is widely served in festive events, there are even social events in Kentucky where Burgoo is the centre of attention, that event call for each person to bring an ingredient to toss in to the stew pot which makes dish unique every year as ingredients may vary. I guess that’s a unique and great idea like barbecue parties where everyone brings their share. This is a really great dish indeed, lots of flavour, lots of different textures served in one bowl.

Burgoo
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
  • 3 pcs beef shanks
  • 500g pork shoulder, cubed
  • 4 pcs chicken legs
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 6 pcs tomatoes, chopped
  • 6 garlic cloves, minced
  • 1 litre beef stock
  • 2 tbsp tomato paste
  • ¼ cup Worcestershire sauce
  • 2 large potatoes, cubed
  • 20 pcs okra, sliced
  • 3 cups corn kernels
  • 2 cups lima, butter and/or cannellini beans, cooked
  • 1 tsp cayenne pepper
  • salt
  • freshly ground black pepper
  • oil
Instructions
  1. Rub salt generously on all meats then set it aside.
  2. In a large pot heat oil then brown meats well in batches. Set aside browned meat once done.
  3. Add onions, celery and garlic into the pot and brown them as well.
  4. Add the beef back together with the tomatoes, tomato paste and beef stock. Bring it to a boil then simmer in low heat for 40 minutes.
  5. Add the pork then continue to simmer for 30 minutes. Add water if necessary.
  6. Add the chicken, carrots and potatoes then continue to simmer for 20 minutes.
  7. Remove the chicken, debone it and bring chicken meat back to the pot together with beans, corn, okra, cayenne and Worcestershire sauce. Simmer for 15 more minutes.
  8. Season with salt and pepper then serve it while hot.

 

Burgoo Wide


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7 Responses

  1. Kristy says:

    I’ve been through Kentucky many times and have never heard of Burgoo. Roadkill…have heard of that though. I loved the reference to Yahoo’d it. LOL!

  2. Oh, this does look great – just my sort of dish:)

  3. mjskit says:

    With the cooler evenings, it’s starting to be time for a big bowl of stew that’s as hardy and healthy as this one.

  4. Hi Raymund, Love the idea of a communal effort in making this stew. There’s something really reassuring and comforting about slow cooked food and it’s best to get as much in, before the weather heats up for sure!

  5. Comfort food at its best !

  6. Never heard of burgoo before.. thanks for sharing the recipe, you learn something new everyday!

  1. November 19, 2014

    […] is a popular Polish stew which is usually made out cabbage and meat. Like the Burgoo it differs in preparation from region to region and from family to family. Though no set recipes […]

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