Burgoo is a thick, hearty Kentucky hunter’s stew that’s been simmering in pots across Appalachia since the 1800s.
I first tasted this at a church festival outside Louisville, where they’d been cooking it since dawn in a pot big enough to bathe in. The vendor handed me a bowl so thick the spoon practically stood straight up. One bite and I understood why people guard their family recipes like treasure maps.
This isn’t soup. It’s not even regular stew.
Burgoo is what happens when you take every bit of meat you can find, throw in whatever vegetables are growing in your garden, and let it all bubble away until it becomes something completely its own.
Some families use squirrel. Others swear by mutton. I’ve settled on a mix of chicken, beef, and pork because it’s easier to find and tastes incredible. But here’s the truth about burgoo: there’s no wrong way to make it as long as you cook it low and slow.
Ready to make a pot that’ll feed your entire neighborhood?
What You’ll Need
The Meat Base
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless chicken thighs | 2 lbs | Cut into chunks |
| Beef chuck | 1.5 lbs | 1-inch cubes |
| Pork shoulder | 1 lb | 1-inch cubes |
| Salt & black pepper | To taste | For seasoning meat |
The Vegetables
| Ingredient | Amount | Fresh or Frozen |
|---|---|---|
| Yellow onion | 1 large | Diced |
| Garlic cloves | 4 | Minced |
| Potatoes | 3 medium | Peeled, diced |
| Corn kernels | 2 cups | Either works |
| Lima beans | 2 cups | Either works |
| Carrots | 1 cup | Diced |
| Celery | 1 cup | Diced |
| Green bell pepper | 1 | Diced |
| Okra | 1 cup | Sliced (optional) |
The Flavor Builders
| Ingredient | Amount | Purpose |
|---|---|---|
| Crushed tomatoes | 28 oz can | Base |
| Chicken or beef broth | 6 cups | Liquid |
| Worcestershire sauce | 2 tbsp | Depth |
| Apple cider vinegar | 2 tbsp | Tang |
| Hot sauce | 1 tbsp | Heat (adjust) |
| Bay leaves | 2 | Aroma |
| Smoked paprika | 1 tsp | Smokiness |
| Dried thyme | 1 tsp | Earthiness |
| Cayenne pepper | ½ tsp | Kick |
| Tomato paste | 3 tbsp | Richness |
| Fresh parsley | ¼ cup | Finish |
Pro Tips
Brown your meat in small batches. I learned this the hard way after steaming a whole pot of gray, sad-looking meat. You want a deep brown sear on each piece. That caramelization is where the magic happens. Don’t rush it.
Use bone-in chicken thighs if you have them. Fish the bones out before serving, but let them work their magic while everything simmers. The bones add a richness you can’t get any other way. My Kentucky friend taught me this and it changed everything.
Stir every 30 minutes without fail. Set a timer. Burgoo is thick and loves to stick to the bottom of the pot. A few good stirs prevent that burnt layer that ruins the whole batch.
Make it a day ahead. This isn’t just convenient. Burgoo actually tastes better after sitting overnight. The flavors marry and deepen in ways that’ll make you question why you ever served it fresh.
Adjust thickness at the end. Traditional burgoo should be thick enough that you can almost stand a spoon in it. Too thin? Simmer uncovered for 30 minutes. Too thick? Add more broth until it’s just right.
Tools You’ll Need
- 8-quart Dutch oven or heavy pot (this makes a lot)
- Sharp chef’s knife
- Cutting board
- Wooden spoon (for all that stirring)
- Ladle
- Measuring cups and spoons
How to Make Kentucky Burgoo Recipe
Step 1: Prep Everything
Dice all your vegetables and cut the meat into chunks.
Season the chicken, beef, and pork generously with salt and pepper. I mean it. Be generous. This is a big pot of stew and it needs that seasoning.
Kitchen Tip: Having everything prepped before you start makes this so much easier. Burgoo moves fast once you get going.
Step 2: Brown the Meat
Heat 2 tablespoons of oil in your Dutch oven over medium-high heat.
Working in batches (don’t crowd the pot), brown the chicken, beef, and pork on all sides. This takes about 3-4 minutes per batch.
Remove each batch to a plate as it’s done.
The pot will look messy. That’s perfect. All those brown bits are flavor.
Step 3: Cook the Aromatics
Lower the heat to medium. Add the diced onion to the pot and cook for 5 minutes until soft.
Add the minced garlic and cook for 1 minute until your kitchen smells amazing.
Step 4: Build Your Base
Stir in the tomato paste. Let it cook for 2 minutes, stirring constantly.
This step matters more than you think. Cooking the tomato paste gets rid of that tinny, raw taste and adds a deep, sweet richness.
Add the crushed tomatoes, broth, Worcestershire sauce, apple cider vinegar, hot sauce, bay leaves, smoked paprika, thyme, and cayenne pepper.
Stir everything together until combined.
Step 5: Add Meat and Simmer
Return all the browned meat to the pot. Stir so everything’s coated in that rich tomato base.
Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours.
Stir every 30 minutes. Seriously, set a timer.
Step 6: Add the Vegetables
After 2 hours, add potatoes, carrots, celery, corn, lima beans, bell pepper, and okra if you’re using it.
Stir well. Cover again and simmer for another hour.
The vegetables should be tender but not falling apart.
Step 7: Adjust and Finish
Remove the lid. Check your consistency.
Traditional burgoo recipe should be thick and hearty. If it’s too thin, simmer uncovered for 20-30 minutes to reduce.
Taste and adjust seasoning. You might want more salt, pepper, or hot sauce.
Remove the bay leaves. Stir in fresh parsley.
Serve hot with cornbread or crusty bread for soaking up all that goodness.
Substitutions and Variations
Swap the proteins. Use all chicken, all beef, or try lamb or venison. Some old-school burgoo recipes call for mutton, which gives it a really distinct, gamey flavor. Traditional Kentucky burgoo often included whatever wild game hunters could catch.
Skip the okra. Not everyone loves it. The sliminess bothers some people, but it does help thicken the stew naturally.
Make it spicier. Add more cayenne or throw in diced jalapeños with the vegetables. Kentucky burgoo isn’t traditionally super spicy, but you do you.
Change up the vegetables. Swap lima beans for green beans, use sweet potatoes instead of regular potatoes, or add cabbage. Just keep the total vegetable volume about the same.
Slow Cooker Version
Brown the meat first on the stovetop. Transfer everything to a slow cooker.
Cook on low for 8 hours or high for 5 hours. Add vegetables during the last 2 hours.
Instant Pot Version
Use the sauté function to brown meat. Add everything except vegetables.
Cook on high pressure for 30 minutes. Natural release.
Add vegetables and cook on high pressure for 10 more minutes.
Make Ahead Tips
Burgoo gets better with time. Make it 3 days ahead and store in the fridge.
The flavors continue developing and the stew thickens up even more. Reheat gently on the stove, adding broth if needed.
Freezing: Portion into containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
For parties: Make it the day before. One less thing to worry about and it’ll taste even better.
Nutritional Breakdown
Per serving (based on 8 servings):
| Nutrient | Amount |
|---|---|
| Calories | 485 |
| Protein | 42g |
| Carbohydrates | 31g |
| Fat | 20g |
| Fiber | 6g |
| Sodium | 920mg |
Note: Numbers vary based on meat cuts and adjustments
Perfect Pairings
Burgoo is a complete meal, but these sides take it to the next level:
Cornbread – The classic pairing. Slightly sweet, crumbly texture soaks up that rich broth perfectly.
Buttermilk biscuits – Fluffy and buttery. Ideal for mopping up every last drop.
Tangy coleslaw – The crunch and acidity cut through the richness beautifully.
Dill pickles – Traditional Kentucky-style. The acidity balances the hearty flavors.
Cold beer or sweet tea – If you’re going full Kentucky, try it with bourbon. 🥃
Leftovers and Storage
In the Fridge
Store in airtight containers for up to 4 days.
The burgoo will thicken as it sits. Add broth when reheating if needed.
In the Freezer
Freeze in portions for up to 3 months.
I use quart-sized containers so I can pull out exactly what I need.
Reheating
Warm gently on the stovetop over low heat. Stir occasionally.
Add broth or water if it’s too thick.
Microwave individual portions on 50% power, stirring every minute.
Creative Leftovers
Pot pie filling – Add a puff pastry top and bake until golden. Incredible.
Over rice or mashed potatoes – Stretches the leftovers and adds variety.
Burgoo nachos – Sounds weird but trust me. Layer tortilla chips, burgoo, and cheese. Bake until melted.
FAQ About Burgoo Recipe
What does burgoo taste like?
Rich, savory, and slightly smoky with tang from the vinegar and Worcestershire sauce. It’s like a cross between thick vegetable soup and BBQ-style stew. The mix of meats creates a deep, complex flavor that’s hard to describe until you try it.
Is burgoo the same as Brunswick stew?
Not quite. Both are Southern stews with meat and vegetables, but Brunswick stew typically uses chicken or pork with a tomato base. Burgoo uses multiple meats (sometimes wild game) and is much thicker and heartier.
Can I make burgoo without okra?
Absolutely. Okra adds thickness and a vegetal flavor, but it’s not essential. Leave it out if you don’t like it or can’t find it.
Why is my burgoo too thin?
Burgoo should be thick enough that a spoon almost stands up in it. Simmer uncovered for the last 30 minutes to evaporate liquid. You can also mash some potatoes against the pot side to help thicken.
Can I use a slow cooker?
Yes. Brown the meat on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6-8 hours, adding vegetables during the last 2 hours.
What’s the best meat for burgoo?
Traditionally, burgoo used whatever was available, including squirrel or rabbit. For a more approachable version, use a mix of chicken, beef, and pork. The combination gives the best flavor and texture.
How do I make burgoo spicier?
Add more cayenne, hot sauce, or throw in chopped jalapeños with the vegetables. Sprinkle red pepper flakes on top when serving.
Can I make vegetarian burgoo?
It wouldn’t be traditional, but you could use mushrooms, extra beans, and vegetable broth. Add smoked paprika and liquid smoke to mimic that deep, meaty flavor.
Wrapping Up
Kentucky burgoo recipe is one of those meals that reminds you why slow cooking exists.
It fills your house with incredible smells and brings people together around the table. It’s not fancy or quick, but it’s worth every single minute.
Make a big batch this weekend. Share it with friends or freeze half for a night when you don’t feel like cooking.
Just don’t skip the cornbread.
Have you made burgoo before? What did you put in yours? Drop a comment below and let me know. I’d love to hear your family’s version. 👇
