Burgoo Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Burgoo is a rich, hearty stew loaded with multiple meats, vegetables, and beans cooked down until thick and tender. This Kentucky classic is deeply savory and deeply satisfying, perfect for cold weather meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- ¼ cup vegetable oil
- 2 pounds pork shoulder, ((or country-style ribs) cut into chunks)
- 2 pounds chuck roast, ((or other stew meat) cut into chunks)
- 2 pounds bone-in chicken thighs
- 1 onion, (chopped)
- 1 tablespoon fresh thyme, ( minced)
- 1 green pepper, (chopped)
- 3 carrots, ( peeled and chopped)
- 1 stalk celery, (chopped)
- 5 cloves garlic, (minced)
- 1 28-ounce can tomatoes, (crushed )
- 2 bay leaves
- 2 teaspoon beef bouillon
- 4 cups beef stock
- 4 cups water
- 1 tablespoon Worcestershire sauce
- ¼ cup white wine vinegar
- 1-2 Russet potatoes, (peeled and diced)
- 1 12-ounce can corn ((or fresh corn))
- 1 12-ounce can lima beans
- Salt and pepper to taste
At a glance
PER SERVING · TIME 175M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 2h 30m
- Sodium
- 592mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 941mg
- Calcium
- 44mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 592MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.