Shortcut Kentucky Burgoo
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Shortcut Kentucky Burgoo
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This shortcut Kentucky burgoo recipe is healthy, freezer-friendly, and full of flavor -- and it's ready in about 1 hour!
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Ingredients
- 1 lb. ground beef lean
- 1 tablespoon olive oil
- 1 onion diced, large, yellow
- 2 carrot peeled and diced, large
- 1 green bell pepper seeded and diced
- 1 celery diced, stalk
- 2 cloves garlic about 1 teaspoon total, minced or pressed
- 2 cups tomato juice such as V8 juice, or vegetable juice
- 1 (14.5 ounce) crushed tomatoes canned
- 4 cups chicken broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon ground black pepper plus more to taste
- ½ teaspoon red pepper flakes crushed
- ½ teaspoon celery salt
- 1 lb. russet potato about 1 very large potato, peeled and diced
- 2 cups corn kernels frozen
- 2 cups lima beans frozen
- 1 cup okra frozen, cut
- 1 (16 ounce) bbq pulled pork or use leftover pulled pork from a previous meal, container prepared, such as Jack Daniels brand
- 2 cups chicken such as the meat from a store-bought rotisserie chicken, cooked, shredded
- 2 tablespoons parsley plus extra for garnish, chopped, fresh
Instructions
- Cook the ground beef in a large Dutch oven over medium-high heat until the meat is no longer pink, stirring to crumble, about 5-7 minutes. Transfer the ground beef to a plate or bowl; set aside. Drain off excess grease from the pot.
- Heat the olive oil in the same Dutch oven over medium-high heat. Add the onion, carrots, bell pepper, and celery. Cook, stirring regularly, until the vegetables start to soften, about 5-7 minutes. Add the garlic; cook, stirring constantly, for 1 more minute.
- Add the tomato juice, crushed tomatoes, chicken broth, Worcestershire sauce, salt, pepper, red pepper flakes, celery salt, and potatoes. Bring to a boil, then reduce the heat to low. Cover and simmer until the potatoes are tender, about 30 minutes.
- Stir in the corn, lima beans, okra, pulled pork, shredded chicken, and ground beef. Continue cooking for at least 10-15 minutes (or longer, if you like the corn and other veggies really soft).
- Stir in fresh parsley. Taste and season with additional salt and pepper, if desired. Ladle into bowls and garnish with additional chopped fresh parsley.
Equipments used:
Notes
- While it's not as big as a traditional burgoo kettle, you'll still need to use a very large Dutch oven for this big batch of stew. I recommend a Dutch oven with a capacity of at least 7 quarts. Here's my favorite!
- You do not need to thaw the corn, lima beans, or okra before adding them directly to the pot.
- If using pulled pork in bbq sauce (such as this homemade version or this Jack Daniels brand), add the bbq sauce right into the pot with the pork. It gives the stew even more sweet and zesty flavor!
- Add an acidic component at the end to brighten up the dish, such as a splash of apple cider vinegar or a squeeze of fresh lemon juice.
Nutrition Information
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Serving
1cup
Calories
227kcal
(11%)
Carbohydrates
26g
(9%)
Protein
19g
(38%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.1g
(5%)
Cholesterol
46mg
(15%)
Sodium
722mg
(30%)
Potassium
660mg
(14%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
1689IU
(34%)
Vitamin C
23mg
(26%)
Calcium
59mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 16cups
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 227kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 19g | 38% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 46mg | 15% |
| Sodium | 722mg | 30% |
| Potassium | 660mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1689IU | 34% |
| Vitamin C | 23mg | 26% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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