Burgoo

By Kia Damon

Published March 27, 2025

  • Christopher Testani for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 1
Total Time
4¾ hours
Prep Time
45 minutes
Cook Time
4 hours
Rating
4(134)
Comments
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If you were to spend some time in Kentucky on Derby Day, or visit at a local restaurant like Shack in the Back BBQ, you’ll likely see people eating burgoo. Burgoo, a cousin of Brunswick stew and Minnesota booya, is a richly layered, slow-cooked stew that usually contains a mix of meats and vegetables such as corn, okra and lima beans, simmered with tomatoes. There’s a saying among “burgoo-masters” that goes,“If it walked, crawled or flew, it goes in burgoo,” and indeed, many traditional versions, cooked over an open fire, have included meats like mutton, squirrel, duck and rabbit. This version uses chicken, pork and beef. Burgoo takes as much effort as you’d imagine, with prep being the biggest hurdle. However, if you set aside a Sunday morning to tackle it, you’ll be rewarded with a rich and flavorful meal that will leave you fulfilled in more ways than one. A pot of burgoo needs just as much room as it needs time to cook, so consider using at least a 9-quart Dutch oven or stock pot for this recipe.

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Ingredients

Yield:10 servings

  • 12 ounces thick-cut bacon, cut into ½-inch pieces

  • 2 pounds pork butt, cut into 2-inch pieces

  • Salt and pepper

  • 2 pounds beef stew meat, cut into 2-inch pieces

  • 2 skin-on, bone-in whole chicken leg quarters (about 1 ½ pounds)

  • 3 stalks celery, diced

  • 1 medium yellow onion, diced

  • 1 green bell pepper, diced

  • 3 small carrots, roughly chopped into 1-inch pieces

  • 1 ½ tablespoons poultry seasoning

  • 4 garlic cloves, minced

  • 2 tablespoons fresh thyme leaves or ½ tablespoon dried thyme

  • 3 fresh or dried bay leaves

  • 1 (28-ounce) can crushed tomatoes

  • ½ cup barbecue sauce, homemade or store-bought

  • 6 cups unsalted chicken stock

  • 3 russet potatoes

  • 2 cups finely chopped green cabbage (about half a medium cabbage)

  • 16 ounces (3 cups) frozen corn

  • 12 ounces (3 cups) frozen lima beans

  • 12 ounces (3 cups) frozen okra

  • 3 tablespoons Worcestershire sauce

  • ¼ cup apple cider vinegar

  • Crusty bread or cornbread, for serving

  • Hot sauce, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

57 grams carbs; 199 milligrams cholesterol; 839 calories; 18 grams monosaturated fat; 7 grams polyunsaturated fat; 14 grams saturated fat; 42 grams fat; 9 grams fiber; 1871 milligrams sodium; 63 grams protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the bacon in a large (9-quart) pot or Dutch oven, spreading the slices out as evenly as possible. Heat on medium-low, turning occasionally, until the bacon is crisp, 7 to 8 minutes. Using a slotted spoon or tongs, transfer the bacon to a small bowl, reserving the fat in the pot.

  2. Step 2

    Increase the heat to medium-high. Season the pork butt with salt and pepper and then, working in batches, add to the pot and cook until deep brown on each side, 3 to 4 minutes. Transfer to a large bowl. Repeat the seasoning and browning process with the stew meat, and then the chicken leg quarters.

  3. Step 3

    Once all of the meat is browned and in the bowl, add the celery, onion and bell pepper to the pot and cook, stirring frequently, 3 to 4 minutes. As you stir, the moisture from the vegetables will help soften and release the crispy meat bits on the bottom of the pot. Add the carrots and poultry seasoning and cook, stirring often, 4 minutes. Add the garlic, thyme and bay leaves and cook, stirring, 1 minute.

  4. Step 4

    Return the meat and its juices from the large bowl to the pot along with the crushed tomatoes, barbecue sauce and 5 cups chicken stock. Mix everything well, scraping up any remaining crispy bits, and bring to a boil. Reduce heat to maintain a simmer and cook, uncovered, until the meat is fork-tender, 2 to 2 ½ hours.

  5. Step 5

    While the meat cooks, peel and chop the potatoes into 1-inch cubes and set aside in a bowl of cool water to avoid oxidation.

  6. Step 6

    When the meat is tender, use a slotted spoon or tongs to carefully transfer the meat to a large bowl or cutting board. Remove the skin from the chicken and use tongs to pull the meat from the bones. Discard the skin and bones. Use forks to break the pork and beef into bite-sized pieces. Return the meat to the pot along with the cabbage, drained potatoes and remaining stock. Simmer for 1 hour more.

  7. Step 7

    Add the cooked bacon, corn, lima beans, okra, Worcestershire sauce and vinegar to the pot. Mix well, then cook for another 15 to 20 minutes, until the frozen vegetables are warmed through. Taste for salt and pepper and serve hot, with crusty bread or cornbread, and hot sauce on the side. (Store in the fridge for up to 3 days or in the freezer for up to 1 month in a freezer-safe airtight container.)

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Ratings

4 out of 5
134 user ratings
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Comments

Sean Kiely

Part of the tradition is to fast for two days prior to eating Burgoo. Gotta take that into account.

Margareta

How does a recipe with six and a half pounds of meat and five-plus pounds of vegetables come to "10 servings?"

Dave L

I make burgoo every year for Derby Party and sometimes for Lenten luncheons. I've drawn together 6-7 different recipes, including one from Ky Sen Mitch McConnell, editing them into my own personal recipe. I also include sliced carrots & green peas in mine. Burgoo is essentially throw everything "into the kitchen sink." However, for some reason that I've yet to discover, no version I've ever run across includes green beans... Never, no green beans!

Killick

Oceans are now battlefields

CEG

So it’s an American cassoulet? Interesting will try it.

Mark

@Renny well feel free to substitute squirrel for the beef.

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