Bob Edwards may not care for burgoo, but most Kentuckians can't imagine Derby Day without this thick meat and vegetable stew. Variations abound, using all kinds of meats such as lamb, veal, and game. Pass hot sauce at the table for those who want to add a little zip.

Kathleen Kanen and Becky Luigart-Stayner
Recipe by Cooking Light May 2007

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Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

Yield:
8 servings (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add half of beef, pork, and chicken; sauté 5 minutes or until browned. Remove beef mixture from pan; repeat procedure with remaining 1 1/2 teaspoons oil, beef, pork, and chicken. Add 3 cups water, salt, 1/4 teaspoon black pepper, and broth, scraping pan to loosen browned bits. Add beef mixture, onion, bell pepper, carrot, and garlic to pan; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour or until beef is tender, stirring occasionally.

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  • Add remaining 1/2 cup water, potato, beans, corn, okra, thyme, and 1 tablespoon parsley; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Stir in remaining 1/4 teaspoon black pepper, sugar, and the next 4 ingredients (through tomatoes); simmer 30 minutes or until mixture is thick. Sprinkle with additional parsley, if desired.

Nutrition Facts

302 calories; calories from fat 25%; fat 8.4g; saturated fat 2.4g; mono fat 4.1g; poly fat 1.2g; protein 29g; carbohydrates 28.2g; fiber 4.7g; cholesterol 72mg; iron 3.4mg; sodium 417mg; calcium 78mg.
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