If you have never had Kentucky Burgoo, you should.
It is an amazing, hearty, nutritious beefy, meaty stew.
It takes some time to create but will be filled with all things glorious and can feed an army. Freeze quarts of this for quick go-to dinners all year.
For a step-by-step instructions with pictures go here.
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people
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- 1 Whole Chicken Cut into bite sized pieces & broth
- 1 beef roast (or Deer leg) - Cut into bite sized pieces & broth
- 2 quarts tomatoes
- 2 quarts lima beans
- 3 onions diced
- 1 green pepper diced
- 1 sweet pepper diced
- 12 cloves garlic minced
- 3 carrots diced
- 1 large bag frozen corn or 2 quarts canned corn
- 1 large bag frozen okra or 2 quarts canned okra
- 4 tbsp apple cider vinegar I use raw
- 1 small can tomato paste
- 3 tbsp worchestershire
- 3 tsp Salt more to taste
- 1 tsp pepper more to taste
Ingredients
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1 Day prior to burgoo making day you will need to cook your chicken and deer leg. To cook deer leg (or any beef roast): place roast in large roasting pan. Cover with water. Salt & pepper roast and surface of water. Add 3 tablespoons fat (lard or butter) if cooking venison. Cook venison 10 hours in covered pan. To cook chicken: place rinsed bird in large roasting pan. Cover with water. Salt and pepper entire surface of bird and water. Cover tightly and bake 4 hours. You may refrigerate these as is after cooking.
The next day de-bone the venison (or beef) and chicken. Cut meat into bite sized pieces. Combine all bite-sized meat, all broth (from chicken & beef pans) and all other ingredients into a large sauce pot. Simmer on stovetop over medium heat 8-10 hours or until thick.
