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    Eastern Kentucky Burgoo

    Eastern Kentucky Burgoo

    This famous Bluegrass stew consists of at least three different meats (usually pork, beef and chicken, although you’ll find veal or lamb, too), and a mixture of potatoes, corn, carrots, onion, celery, lima beans – basically, whatever you can throw in the pot. The slow-cooked, well-seasoned result takes center stage at many a social gathering here, including the Kentucky Derby. Although many consider burgoo a Western Kentucky specialty, you’ll find it on the menu at restaurants statewide.

    Ingredients

    • 16 ozs. lamb, medium chunks
    • 16 ozs. beef, medium chunks
    • 16 ozs. chicken, medium chunks
    • 8 ozs. bacon, diced
    • 1 onion, diced
    • 1 red pepper, diced
    • 3 carrots, diced
    • 2 celery stalks, diced
    • 4 cloves garlic, minced
    • 20 ozs. canned tomatoes
    • 32 ozs. diced potatoes
    • 16 ozs. corn
    • bunch of thyme
    • 1 cup brown sugar
    • chicken stock, enough to cover meat
    • ¼ cup Worcestershire sauce
    • salt and pepper, to taste
    • cornstarch

    Preparation

    1. Brown all of the meat in small batches, one at a time, and remove from pan. Once all of the meat is seared off, add it all back to the pan together and add just enough chicken stock to cover. Simmer until the meat is tender.
    2. In a separate large soup pot, render bacon over medium heat then add the diced onion, pepper, carrots, celery and garlic. Sweat the vegetables for 5-10 minutes.
    3. Add brown sugar, tomatoes, corn, potatoes, Worcestershire sauce and the meat/stock mixture to the pot. Continue to simmer until everything is tender.
    4. After burgoo finishes cooking, whisk in enough cornstarch slurry (a mixture of 2 parts cold water to 1 part cornstarch) to thicken the stew as needed.
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