A Taste of Kentucky: Unlocking the Secrets of Burgoo

The first time I tasted burgoo, it was at a county fair in rural Kentucky. The air was thick with the scent of woodsmoke and roasting meat, and a line stretched impossibly long in front of a giant, cast-iron kettle. I waited, my stomach rumbling, and when I finally got my bowl, the first spoonful was pure magic. It was a symphony of smoky, savory flavors, the tender meat and vegetables melding together in a rich, hearty broth that warmed me from the inside out. It was more than just a stew; it was a taste of history, of community, and of genuine, down-home comfort.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 2 hours 40 minutes
• Total Time: 3 hours 10 minutes
• Servings: 20
• Yield: About 6 quarts
• Dietary Type: Varies (can be adapted to be gluten-free and dairy-free)

Ingredients

• 3 lbs broiler chickens
• 2 lbs beef shank (Cross-cuts)
• 12 cups water
• 1 tablespoon salt
• 1⁄4 teaspoon pepper
• 6 slices bacon
• 2 (28 ounce) cans tomatoes, undrained
• 1 cup peeled, cubed potato
• 2 cups coarsely chopped carrots
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped green pepper
• 2 tablespoons packed dark brown sugar
• 1⁄4 teaspoon crushed dried red pepper
• 4 whole cloves
• 2 cloves garlic, minced
• 1 bay leaf
• 4 ears fresh sweet corn (kernels scraped from cob)
• 2 (16 ounce) cans butter beans, undrained
• 10 ounces frozen cut okra
• 2⁄3 cup unbleached all-purpose flour (can substitute with gluten-free flour blend)

Equipment Needed

• 10-quart Dutch oven or stock pot
• Knife
• Cutting board
• Measuring cups and spoons

Instructions

1. In a 10-quart Dutch oven or stock pot, combine the chicken, beef cross cuts, water, salt, and pepper.
2. Cover and cook until the meat is tender, about 1 hour.
3. Remove the chicken and beef from the broth, being careful as they will be hot. Reserve the broth in the pot.
4. Remove the chicken and beef from the bones; discard the skin and bones.
5. Cube the beef and chicken and set aside.
6. Cook the bacon in a skillet until crisp. Drain, reserving the drippings. Crumble the bacon and set aside.
7. To the reserved broth in the Dutch oven, add the cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, brown sugar, red pepper, cloves, garlic, and bay leaf.
8. Cover and simmer for 1 hour, stirring often to prevent sticking.
9. Remove the cloves and bay leaf.
10. With a knife, make cuts down the center of each row of corn kernels and scrape the corn off the cobs.
11. Add the corn, cubed chicken, undrained butter beans, and okra to the Dutch oven. Simmer for 20 minutes.
12. In a small bowl, blend the flour and reserved bacon drippings until smooth. This mixture will act as a roux to thicken the stew.
13. Stir the flour mixture into the stew.
14. Cook until the stew thickens, stirring frequently to prevent lumps from forming. This should take about 10-15 minutes.
15. Salt to taste.
16. Garnish with the reserved crumbled bacon and fresh parsley (optional) and serve hot with baking powder biscuits for a great meal.

Expert Tips & Tricks

• Achieving the Right Consistency: Burgoo should be thick but not pasty. If it’s too thin, simmer uncovered for a longer period to reduce the liquid. If it’s too thick, add a little water or broth to thin it out.
• Meat Choices: While the recipe calls for chicken and beef shank, feel free to experiment with other meats like mutton, pork, or even squirrel (if you’re feeling adventurous and have access to it!). Just adjust cooking times accordingly.
• Vegetable Variations: Burgoo is traditionally a “clean out the garden” type of stew. Don’t be afraid to add other vegetables you have on hand, such as turnips, parsnips, or lima beans.
• Smoke Flavor: For an authentic burgoo flavor, consider using smoked meats or adding a few drops of liquid smoke to the stew.
• Make-Ahead Tip: Burgoo actually tastes better the next day, as the flavors have time to meld together. Make it a day in advance and reheat it before serving.
• Spice Level: Adjust the amount of red pepper to control the spice level. If you prefer a milder stew, omit the red pepper altogether.

Serving & Storage Suggestions

Serve burgoo hot in bowls, garnished with crumbled bacon and fresh parsley (if desired). It’s traditionally served with baking powder biscuits or cornbread, perfect for soaking up the delicious broth.

• Room Temperature: Do not leave burgoo at room temperature for more than 2 hours.
• Refrigeration: Store leftover burgoo in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: Burgoo freezes well. Store it in freezer-safe containers for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
• Reheating: Reheat burgoo gently over medium heat on the stovetop, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to stir it frequently to ensure even heating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	328 kcal	N/A
Total Fat	14g	21%
Saturated Fat	4g	20%
Cholesterol	70mg	23%
Sodium	584mg	24%
Total Carbohydrate	24g	7%
Dietary Fiber	5g	18%
Sugars	6g	N/A
Protein	27g	54%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Burgoo: Substitute the all-purpose flour with a gluten-free flour blend. Ensure all other ingredients are also gluten-free, especially bacon.
• Vegetarian Burgoo: Replace the chicken and beef with vegetable broth and add more hearty vegetables like mushrooms, lentils, or beans for protein. You can also add smoked paprika for a smoky flavor.
• Spicy Burgoo: Add more crushed red pepper or a dash of hot sauce for an extra kick. You can also use spicy sausage in place of the bacon.
• Regional Variations: Adjust the vegetables to reflect what’s in season in your area. For example, in the fall, you could add squash or pumpkin.
• Slow Cooker Burgoo: You can adapt this recipe for a slow cooker. Brown the meats and bacon before adding them to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours, or on high for 3-4 hours.

FAQs (Frequently Asked Questions)

Q: Can I use canned corn instead of fresh corn?
A: Yes, you can use canned corn if fresh corn is not available. Drain the canned corn before adding it to the stew. You’ll need approximately 2 cups of canned corn to replace the 4 ears of fresh corn.

Q: How can I make this burgoo spicier?
A: You can increase the amount of crushed red pepper, add a pinch of cayenne pepper, or use a spicier variety of sausage in place of the bacon. A dash of your favorite hot sauce can also add a nice kick.

Q: Is it necessary to use beef shank?
A: Beef shank adds a rich, beefy flavor to the burgoo. However, you can substitute it with other cuts of beef, such as chuck roast or stew meat. Just be sure to adjust the cooking time accordingly.

Q: Can I use frozen vegetables?
A: Yes, you can use frozen vegetables in place of fresh vegetables. Just add them towards the end of the cooking time, as they will cook more quickly than fresh vegetables.

Q: Why do I need to remove the cloves and bay leaf?
A: Cloves and bay leaf are added for flavor, but they can become overpowering if left in the stew for too long. It’s best to remove them after simmering for an hour.

Final Thoughts

Burgoo is more than just a stew; it’s a culinary tradition, a taste of Kentucky, and a symbol of community. This hearty and flavorful dish is perfect for a cold winter evening or a casual gathering with friends and family. Don’t be afraid to experiment with the ingredients and make it your own. I encourage you to try this recipe and experience the warmth and comfort of homemade burgoo. Share your creations and feedback—I’d love to hear about your burgoo adventures!