- 3 tablespoons vegetable oil
- 3-4 pounds pork shoulder cut into large pieces
- 2-3 pounds chuck roast, stew meat, or other inexpensive cut of beef, cut into large pieces (3 to 4 inches wide)
- 3-5 chicken legs or thighs (bone-in)
- 1 green pepper, chopped
- 1 large sweet onion, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 5 garlic cloves, chopped
- 1 quart chicken stock or broth
- 1 quart beef stock or broth
- 1 (28 ounce) can of crushed tomatoes
- 3 large potatoes
- 1 (16 ounce) can corn
- 1 (16 ounce) can lima beans
- Salt and pepper
- 4-8 tablespoons Worcestershire sauce
- Tabasco or other hot sauce on the side
- Heat vegetable oil on medium-high heat in a large soup pot (at least 8 quart size). Salt meats well on all sides. When oil is shimmering hot, working in batches brown all the meats. Do not crowd the pan or the meat will steam and not brown well. Do not move the meat while browning on each side. Let the meat pieces sear well.
- Remove the browned meats to a bowl.
- Add the green pepper, onions, carrots, and celery to the pot and brown them. If necessary, add a little more oil to the pot.
- After a few minutes of cooking, sprinkle salt over the vegetables.
- When the vegetables are well browned, add the garlic and cook for 30 seconds until fragrant.
- Add the meats, the chicken and beef broths, and the tomatoes. Stir to combine.
- Bring to a simmer, cover, reduce the heat and simmer gently for 2 hours.
- Uncover and remove the meat pieces.
- Strip the chicken off the bone and discard skin if you like. Break the larger pieces of meat into smaller, more manageable pieces. (The meats stay juicier when originally they cook in larger pieces).
- Return the meat to the pot and bring it up to a strong simmer.
- Peel and cut the potatoes into chunks about the same size as the meat pieces (if using new potatoes, you can skip the peeling, but russets you’ll want to peel).
- Add to the stew and cook about 45 minutes.
- When the potatoes are done, add the Worcestershire sauce. Mix well and taste for salt. Add more Worcestershire sauce to taste if needed.
- Add the corn and lima beans. Mix well and cook for at least 10 minutes, or longer if you’d like.
- To serve, taste one more time for salt, and add either Worcestershire or salt if needed. Serve with crusty bread, cornbread, or biscuits. Serve with a bottle of hot sauce on the side.
This is delicious and the hit of several tailgates. Many Kentucky parties make the Burgoo in iron cauldrons. Such fun stirring and commenting on the meats. Have even heard squirrel meat can be added. I went strictly by the recipe!
By Bill Bunning via KathyMillerTime