Kentucky Burgoo Recipe

Kentucky Burgoo is one of those beloved regional dishes that feels especially at home in spring - hearty, slow-simmered, and made for gathering around the table. Rich with meat, vegetables, and deep savory flavor, it's a stew long associated with Kentucky hospitality and Derby season.

Originally published May 2011; republished in April 2026 with a complete rewrite, recipe card, new step-by-step photos, and updated recipe notes.

Like many traditional recipes, there isn't just one way to make burgoo. Every family, every cook, and every Kentucky gathering seems to have its own version. This recipe honors that spirit with a thick, satisfying stew made with beef, pork, chicken, vegetables, and a long simmer that brings everything together beautifully.

I've always felt a connection to Kentucky traditions. A large branch of my family tree lived in Kentucky in the 19th century, and it's also a place our family has visited often over the years. So while I didn't grow up eating burgoo, it's exactly the kind of storied, crowd-feeding recipe I love to make during Derby season - rustic, generous, and meant to be shared.

Ingredients

Because burgoo is known for its hearty mix of meats and vegetables, the ingredients may look long at first glance - but they're simple, familiar, and come together in layers.

The meats

Bacon, pork tenderloin, beef stew meat, and chicken thighs give this burgoo its classic, hearty character. Traditional burgoo often includes more than one kind of meat, creating a rich stew with plenty of flavor and texture.

The aromatic vegetables

Onion, garlic, bell pepper, carrots, and celery form the flavor base of the stew. As they soften in the pot, they build sweetness and depth.

The broth and seasoning

Crushed tomatoes, chicken stock or beef broth, Worcestershire sauce, Tabasco, salt, and pepper create the savory, slightly tangy broth that ties the stew together. The hot sauce doesn't make it overwhelmingly spicy, but it does add a welcome warmth.

The vegetables

Potatoes, okra, cabbage, corn, and peas give burgoo its signature heartiness. They add texture, body, and the rustic abundance that makes this stew so satisfying.

A little balance

Dark brown sugar rounds out the tomatoes' acidity and adds just a hint of balance to the broth.

How to Make Kentucky Burgoo

1. Step 1: Cook the bacon in a large Dutch oven. Remove from the pot and place on a paper towel-lined plate. Add the beef and pork to the pot and brown on all sides.

2. Step 2: Remove the browned pork and beef from the pan to a nearby plate. Leave 1-2 tablespoons of the rendered fat in the pot and remove the excess.

3. Step 3: Add the onion, chopped bell pepper, carrots, celery, and garlic to the pot and saute until softened.

4. Step 4: Stir in the canned tomatoes, broth, Worcestershire sauce, and salt and pepper. Return the beef and pork to the pot, and add the chicken thighs. Bring the burgoo to a boil, then reduce the heat to a simmer and cook for 1½ hours.

5. Step 5: Remove the chicken, shred it, and return it to the pot. 

6. Step 6: Stir in the chopped potatoes, okra, cabbage, corn, peas, and brown sugar. Bring to a simmer and cook until the meat is fork tender and the potatoes are soft, about 30 minutes more. Taste and season with salt and pepper as needed,

What Is Kentucky Burgoo?

Burgoo is a thick, slow-cooked Kentucky stew traditionally made for gatherings and large meals. It's typically prepared with a mix of meats and vegetables, then simmered for hours until the flavors blend into a rich, hearty dish.

It's sometimes compared to other rustic stews, but burgoo has a character all its own. In Kentucky, it's often considered a point of regional pride - a dish associated with community suppers, celebrations, and the kind of cooking that's meant to feed many.

A Kentucky Tradition

Burgoo is especially associated with Kentucky and often appears on tables during Derby season. It's easy to see why. It feeds a crowd, can be made ahead, and has the kind of comforting, homespun quality that suits a festive gathering.

Alongside Derby pie, Benedictine, and other Kentucky favorites, burgoo brings something savory and substantial to the menu. It may not be the flashiest Derby dish, but it is one of the most traditional.

Why There's No One Right Way to Make Burgoo

One of the most charming things about burgoo is that no two pots are exactly alike.

Some cooks make it thicker, others a bit soupier. Some lean more heavily on beef, while others use more pork or chicken. Most recipes are tomato-forward, but that flexibility is part of the tradition.

What makes burgoo feel like burgoo is not one exact list of ingredients, but the spirit of the dish: a hearty Kentucky stew made with a variety of meats, vegetables, and slow-cooked flavor.

How to Serve Burgoo

Burgoo is best served simply, in big bowls with something easy on the side.

Serve it with:

• Cornbread
• Corn muffins
• Crackers
• A simple green salad
• A classic Kentucky Derby party foods for a full menu

Make Ahead and Storage

Burgoo is an excellent make-ahead dish. In fact, many would say it's even better the day after, when the flavors have had time to meld.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the stew.

It also freezes well for longer storage.

Recipe FAQs

If you're looking for a classic Kentucky dish to serve during Derby season or at a spring gathering, burgoo is a beautiful tradition to bring to the table. Hearty, deeply flavorful, and made for sharing, it's the kind of recipe that invites everyone to linger a little longer.

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