Hi, I love Burgoo and I don’t live close to Kentucky anymore, but I use to go to this restaurant Mark’s Feed Store in Louisville Kentucky when I did and they had some of the best Burgoo I have ever had. If anyone can help me get this recipe I would greatly appreciate it. I have many Burgoo recipes and have tried them all, but I can’t seem to find that one. Much Appreciation & Thanks A Head, Lady Fe
Addicts–and there are many in Ky–claim this stew is best if served the day after it is made. "
Put in a heavy lidded kettle with:
3 qts. water or stock
3/4 lb. lean inch-diced stewing beef
3/4 lb inch-diced pork shoulder
Bring slowly to a boil. Reduce heat at once…and slowly simmer about 2 1/2 hours.
In another heavy kettle put:
1 disjointed 3 1/2 lb. chicken with just enough water to cover.
Bring these ingredients to a boil.
Reduce the heat at once…and simmer about 1 hour or until the meat can easily be removed from the bones.
Put the chicken meat and the water in which it was cooked into the first kettle with the other meat after it has simmered the 2 1/2 hours as directed.
At this time also add:
2 1/2 cups quartered ripe, peeled and seeded tomatoes
1 cup fresh lima beans
1/2 red diced pepper
4 diced green peppers
3/4 cup diced onion
1 cup diced carrots
2 cups diced potatoes
1 bay leaf
1 Tablespoon Worcestershire sauce
Simmer this whole mixture 1/2 hour or more before adding
2 cups corn (freshly cut from cob)
Cook about 15 minutes more or until all the vegetables are soft
Correct the seasoning.
This is not the Mark’s Feed Store recipe but it’s good nevertheless. Hope this helps.
:?: Kentucky Burgoo
1 (4- to 4 1/2-pound) stewing chicken, cut up
2 to 2 1/2 pounds beef shank crosscuts
1 (16 ounce) can tomatoes, cut up
2 medium onions, chopped
1 (10 ounce) package frozen lima beans
1 (10 ounce) package frozen whole kernel corn
1 (10 ounce) package frozen cut okra
1 cup chopped celery
1 medium green bell pepper, chopped
1 tablespoon sugar
1 teaspoon dried thyme, crushed
1 bay leaf
1 tablespoon Worcestershire sauce
1/4 teaspoon bottled hot pepper sauce
2 tablespoons all-purpose flour
1/4 cup snipped parsley
In a large kettle or Dutch oven combine chicken, beef shanks, undrained tomatoes, 5 cups water and 1 1/2 teaspoons salt. Bring to boiling. Reduce heat; simmer, covered, 1 1/4 to 1 3/4 hours or until meats are tender.
Remove meats; let stand until cool enough to handle. Remove meat from bones; discard skin and bones. Dice meat; return to broth mixture. Add onions, lima beans, corn, okra, celery, green pepper, sugar, thyme, bay leaf, Worcestershire sauce, hot pepper sauce and 1 teaspoon salt. Cover and simmer about 30 minutes or until vegetables are tender.
In a screw-top container shake together 1/2 cup cold water and the flour; stir into stew. Cook and stir until mixture thickens slightly and boils. Remove bay leaf. Stir in parsley.
Hope this help’s.Maybe something like you had.
This recipe isn’t from Mark’s, but it is from Claudia Sander’s (yes, the Colonel’s wife) in Shelbyville…
1 lb. lean pork
1 lb. lean beef
1 medium-sized hen (cut up for boiling)
1 gallon salted water
2 lg. potatoes
2 lg. carrots
2 med. onions
1 c. peas (fresh or canned)
1 c. green beans, cut in small pieces (fresh or canned)
2 c. canned tomatoes
1/4 c. diced okra
1 c. chopped cabbage
1 med. green pepper, diced
1/8 tsp. diced red pepper pod
1/3 c. tomato paste
1 1/3 c. V-8 juice
2 Tbs. chopped parsley
1 1/2 tsp. salt
1/4 tsp. pepper
4 tsp. Worcestershire sauce
Boil pork, beef & chicken in salted water until done. Drain, cool and remove chicken bones & skin. Run meats through a food grinder. Put the meat and the one gallon water into a large cooking pot. Set aside. Peel and dice the potatoes, onions, & carrots. Combine these with the okra, cabbage, peas, beans, tomatoes, green & red peppers and the parsley. Add to the meat & water. Put in the tomato paste and V-8 juice. Season with the salt, pepper & Worcestershire sauce. Cook at a slow boil over moderate heat for 2 1/2 to 3 hours. Stir often.
Yield: 1 gallon. Serves: 1 Kentucky Colonel
from The New Claudia Sanders Dinner House of Shelbyville, KY Cookbook, 2000
The Burgoo at Mark’s Feedstock is very good but its not actually Burgoo it uses a roux base and uses a heath amount of bay leaf and most mainstream Burgoo use a broth/tomato combination base like those listed here HOWEVER those are very different from the Traditional Burgoo my Great Grandmother made when I was a child.
Burgoo was originally a hunters stew that came about by the need to stretch precious meat for large farming families in rural Kentucky. Her Burgoo had no beef, pork . It had rabbit, squirrel , deer scraps and maybe dove, or in summer maybe duck or chicken. There was no electricity on that farm til 1977, any meats they held were smoked or fresh on ice for short periods, when a calf was slaughtered for example several families would share the meat because it had to be used or jerked right away .
So Burgoo contained what you could go get on the spot combined with what you had put up in the cellar. Stewed tomatoes, lima beans, corn, onions potatoes. I never had it that she made that contained carrots or celery. It was throw whatever you had at the time in the pot. Recipes for it are a more modern manefestation but the good news is they yield something that tastes much better!!!