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Burgoo Recipe
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5 from 6 votes

Burgoo Recipe

This Kentucky burgoo recipe is the ultimate stew with a big variety of meats and vegetables simmered low and slow, popular for large gatherings and community events.
Prep Time15 mins
Cook Time2 hrs 40 mins
Course: Main Course
Cuisine: American
Keyword: beef, chicken, okra, pork shoulder, stew
Servings: 20 cups
Calories: 355kcal


  • 2 tablespoons olive oil
  • 2 pounds pork shoulder cut into chunks
  • 2 pounds chuck roast or other stew meat, cut into chunks
  • 2 pounds bone-in chicken pieces I use legs and thighs
  • 1 large onion chopped
  • 1 large green pepper chopped
  • 2-3 jalapeno peppers chopped (optional, for some spice factor)
  • 3 carrots peeled and chopped
  • 2 celery ribs chopped
  • 1 cup okra chopped (optional)
  • 4 cloves garlic chopped
  • 8 cups chicken stock or use beef stock
  • 28 ounces crushed tomatoes canned, or fresh
  • 1 cup bbq sauce optional, for a tangier version
  • Hot Sauce to taste + more for serving
  • 2 bay leaves
  • 3 large potatoes peeled and diced
  • 12 ounces corn canned or fresh
  • 12 ounces lima beans canned
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons apple cider vinegar
  • Salt and pepper to taste


  • Heat the olive oil in a very large pot (at least 8 quarts) to medium-high heat. Season the pork, beef and chicken with salt and pepper. Sear them in batches in the pot a few minutes per side to brown them. Remove and set aside.
  • Reduce the heat to medium. Add the onion, peppers, carrots, celery and okra. Cook for 5 minutes to soften. Stir in the garlic and cook another minute until the garlic becomes fragrant.
  • Add the chicken stock, crushed tomatoes, bbq sauce (if using), hot sauce to taste and bay leaves. Return the browned meats to the pot. Season with salt and pepper.
  • Reduce the heat, cover and simmer for 2 hours.
  • Remove the chicken and pull the meat from the bones. Discard the bones and return the tender meat to the pot. Break apart any larger chunks of meat with forks.
  • Add the potatoes, corn, lima beans, Worcestershire sauce and vinegar. Simmer for 30 minutes, or until the potatoes are softened and cooked through.
  • Taste and adjust for salt and pepper and hot sauce. Serve with extra hot sauce!


This recipe makes about 5-6 quarts.
The Meats. Mutton is commonly used in traditional burgoo, though it's harder to find. You'll mostly find burgoo recipes made with chicken, beef and pork. Any stew meat will work for this recipe, as will seasonal game meats, like squirrel, venison or game birds.
The Vegetables. You can use many other vegetables to make burgoo. Common additions to what I've used include green beans, cabbage and other root vegetables. Use your favorites.
Seasonings. You'll note the only seasonings used to make traditional burgoo are salt and pepper. You can easily add in your favorites, like a spicy Cajun seasoning, chili powders or others.


Calories: 355kcal | Carbohydrates: 22g | Protein: 27g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 471mg | Potassium: 810mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1815IU | Vitamin C: 14mg | Calcium: 54mg | Iron: 3mg