Burgoo Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 40 mins
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Servings
20 cups
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Calories
355 kcal
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Course
Main Course
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Cuisine
American
Burgoo Recipe
Description
The Burgoo Recipe is a robust stew combining pork shoulder, chuck roast, and bone-in chicken pieces browned and then slowly simmered with aromatic vegetables like onion, green and jalapeno peppers, carrots, celery, and optional okra. The cooking liquid includes chicken or beef stock, crushed tomatoes, and optionally BBQ sauce and hot sauce for added tang and heat. Bay leaves and garlic enhance the depth of flavor.
This long-simmered stew results in tender, shredded meat blending with soft vegetables and a richly spiced broth that balances acidity from vinegar, savoriness from Worcestershire sauce, and a slight kick from hot sauce. Potatoes, corn, and lima beans are added near the end to cook through, thickening the stew and adding texture.
Burgoo suits serving in large batches and makes a satisfying main course on cooler days. Leftover burgoo reheats well and flavors deepen over time. The recipe is adaptable to different meats and vegetables, with traditional mutton sometimes used when available. Salt and pepper provide basic seasoning, but additional spices can be added according to preference.
Use fresh meats and chop vegetables uniformly for even cooking. Removing chicken bones after simmering prevents toughness and allows tender meat to distribute throughout. Monitor seasoning towards the end for balanced taste. This recipe yields about 5-6 quarts, enough for several servings.
Ingredients
- 2 tablespoons olive oil
- 2 pounds pork shoulder cut into chunks
- 2 pounds chuck roast or other stew meat, cut into chunks
- 2 pounds chicken I use legs and thighs, bone-in pieces
- 1 onion chopped, large
- 1 green pepper chopped, large
- 2-3 jalapeno pepper chopped (optional, for some spice factor
- 3 carrot peeled and chopped
- 2 celery chopped, ribs
- 1 cup okra chopped (optional)
- 4 cloves garlic chopped
- 8 cups chicken stock or use beef stock
- 28 ounces crushed tomatoes canned, or fresh
- 1 cup BBQ sauce optional, for a tangier version
- hot sauce to taste plus more for serving
- 2 bay leaf
- 3 potato peeled and diced, large
- 12 ounces corn canned or fresh
- 12 ounces lima beans canned
- 1/4 cup Worcestershire sauce
- 3 tablespoons apple cider vinegar
- salt to taste
- black pepper to taste
Instructions
- Heat the olive oil in a very large pot (at least 8 quarts) to medium-high heat. Season the pork, beef and chicken with salt and pepper. Sear them in batches in the pot a few minutes per side to brown them. Remove and set aside.
- Reduce the heat to medium. Add the onion, peppers, carrots, celery and okra. Cook for 5 minutes to soften. Stir in the garlic and cook another minute until the garlic becomes fragrant.
- Add the chicken stock, crushed tomatoes, bbq sauce (if using), hot sauce to taste and bay leaves. Return the browned meats to the pot. Season with salt and pepper.
- Reduce the heat, cover and simmer for 2 hours.
- Remove the chicken and pull the meat from the bones. Discard the bones and return the tender meat to the pot. Break apart any larger chunks of meat with forks.
- Add the potatoes, corn, lima beans, Worcestershire sauce and vinegar. Simmer for 30 minutes, or until the potatoes are softened and cooked through.
- Taste and adjust for salt and pepper and hot sauce. Serve with extra hot sauce!
Notes
- Traditional burgoo often uses mutton, but chicken, beef, and pork work well here.
- Feel free to add your choice of vegetables, such as green beans or cabbage.
- Season simply with salt and pepper or incorporate spices like Cajun seasoning for extra flavor.
- This recipe yields approximately 5 to 6 quarts, suitable for multiple servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cups
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 22g | 7% |
| Protein | 27g | 54% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 471mg | 20% |
| Potassium | 810mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 1815IU | 36% |
| Vitamin C | 14mg | 16% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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