Kentucky Burgoo

Oxmoor House
6 quarts or 24 servings


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1 (3- to 3 1/2-pound) broiler-fryer, cut up
2 pounds beef shank
1/2 pound veal
4 quarts water
1 tablespoon salt
1 teaspoon pepper
1/8 teaspoon red pepper
2 cups peeled, cubed potatoes
2 cups chopped onion
2 cups sliced fresh okra
1 cup chopped carrots
1 cup chopped fresh parsley
2 (17-ounce) cans whole kernel corn, undrained
1 (28-ounce) can whole tomatoes, undrained and chopped
1 (10-ounce) package frozen baby lima beans
2 medium-size green peppers, chopped
1 clove garlic, minced


Combine chicken, beef shank, veal, water, and seasonings in an 8 1/2-quart stock pot. Bring to a boil; cover and simmer 2 hours. Remove chicken, beef, and veal from broth. Remove meat from bones, and cut into pieces. Return meat to broth, stirring well.

Add remaining ingredients. Simmer, uncovered, 2 hours, stirring frequently.

Created date

February 2010