Kentucky Burgoo

Recipe from

Southern Living


1 (3- to 4-pound) whole chicken
1 (2-pound) beef chuck roast
2 pounds pork loin chops, trimmed
5 quarts water
1 dressed rabbit (optional)
1 pound tomatoes
5 potatoes
5 celery stalks
4 carrots
2 onions
2 green bell peppers
1 small cabbage
2 cups frozen whole kernel corn
1 cup frozen baby lima beans
1 cup frozen English peas
3 garlic cloves, minced
2 quarts beef broth
1 (32-ounce) bottle ketchup
2 cups dry red wine
1 (10-ounce) bottle Worcestershire sauce
1/4 cup white vinegar
1 tablespoon salt
1 tablespoon pepper
1 tablespoon dried thyme


Bring first 4 ingredients and, if desired, rabbit to a boil in a large heavy stockpot. Cover, reduce heat, and simmer 1 hour or until tender. Remove meats, reserving liquid in stockpot; skin, bone, and shred meats, and return to pot.

Chop tomatoes and next 5 ingredients; shred cabbage. Add chopped vegetables, corn, and next 11 ingredients to meats; cook over low heat, stirring often, 4 hours.