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–+ servings
A pot of hearty burgoo stew with carrots, potatoes, okra, zucchini, and fresh herbs simmering in a tomato-based broth on a white surface.
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Kentucky Derby Tradition: Burgoo

A hearty Kentucky burgoo recipe made with beef, pork, chicken, vegetables, and a rich tomato-broth base. Perfect for Derby parties and make-ahead meals.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Servings: 10 servings
Calories: 374kcal
Author: Stephanie Wilson

Ingredients

  • 4-6 bacon slices chopped
  • 1 pound pork tenderloin cut into 1-2 inch pieces
  • 1 pound beef stew meat
  • 1 pound boneless skinless chicken thighs or breasts
  • 1 onion coarsely chopped
  • 3 garlic cloves chopped
  • 1 large bell pepper coarsely chopped
  • 1 cup carrots peeled and chopped
  • 1 cup celery chopped
  • 1 (28-ounce) can crushed tomatoes
  • 1 quart chicken stock or beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Tabasco sauce or to taste
  • 4 medium potatoes (like red or gold potatoes) peeled and chopped
  • 1 cup okra fresh or frozen and cut into ⅛-inch slices
  • 1 cup shredded green cabbage
  • 1 cup corn kernels frozen or canned (drained)
  • 1 cup peas
  • ¼ cup dark brown sugar
  • Salt and pepper to taste.

Instructions

  • 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. Then remove from the pot to a nearby plate. Leave 1-2 tablespoons of the rendered fat in the pot and remove the excess.
  • Add the onion, chopped bell pepper, carrots, celery, and garlic to the pot and saute until softened. Stir in the canned tomatoes, broth, Worcestershire sauce, and salt and pepper. Return the beef and pork to the pot and stir.
  • Bring the burgoo to a boil, then reduce the heat to a simmer and cook for 1½ hours.
  • Remove the chicken, shred it, and return it to the pot. 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 tender, about 30 more minutes. Taste and season with salt and pepper as needed.

Notes

  1. Make ahead: Burgoo is an excellent make-ahead stew and often tastes even better the next day after the flavors have had time to meld.
  2. Adjust the thickness: If you prefer a thicker burgoo, simmer it uncovered a bit longer at the end until it reaches your desired consistency.
  3. Season to taste: The amount of Tabasco can be adjusted depending on how much heat you like. Start lightly and add more to taste.
  4. Vegetable flexibility: Like many traditional burgoo recipes, this stew can vary from cook to cook. You can adjust the vegetables slightly based on what you have on hand.
  5. Serving idea: Burgoo is especially delicious served with cornbread or corn muffins.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth if needed.

Nutrition

Calories: 374kcal | Carbohydrates: 33g | Protein: 35g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 109mg | Sodium: 387mg | Potassium: 1153mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2776IU | Vitamin C: 46mg | Calcium: 64mg | Iron: 3mg