Kentucky Burgoo
×2
Prep 30 min
·
Cook 7 hr
A signature southern stew of slowly cooked lamb, beef, and smoked ham with lima beans, corn, tomatoes, and okra.
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4 lbs
(1.8 kg)
boneless beef chuck, in 2-inch cubes
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2 lbs
(910 g)
lamb shoulder, in 2-inch cubes
-
2
small smoked pork hock, wrapped and tied in cheesecloth
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4
onions, diced
-
6 to 8 stalks
celery, diced
-
10 to 12 cloves
garlic, minced
-
4
cans diced tomatoes (19 oz), with juice
-
1⁄2 cup
(130 g)
tomato paste
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4 cups
(970 g)
beef stock (low-sodium)
-
1⁄4 cup
(64 g)
Worcestershire sauce
-
1⁄4 cup
(85 g)
molasses
-
1⁄4 cup
(60 g)
red wine vinegar
-
1⁄4 cup
(54 g)
brown sugar
-
1⁄2 tsp
(1 g)
chili powder
-
2 Tbsp
chipotle chiles packed in adobo, puréed or chopped
-
1⁄4 tsp
(0 g)
dried thyme
-
1 head
cabbage, diced
-
4 to 6
medium yellow fleshed potatoes, diced
-
1 cup
(160 g)
frozen corn
-
8 to 10
fresh okra, thinly sliced in rounds
-
1 cup
(170 g)
lima beans
Place all ingredients in a large ovenproof pot or a slow cooker and stir well.
Set the heat to the lowest setting (or the oven to 200° F) and cook, covered, for 7 hours until the meat is tender and falling apart. (You can also cook the stew at a higher temperature, say 350° F, for 3 hours.)
Remove the lid and stir to break the meat apart. If you are using the pork hock, remove it, discard the cheesecloth and separate the meat from the bones. Discard the bones, then chop the meat and add it to the stew. If the vegetables are not yet cooked or the stew is not yet thick, continue cooking the stew, uncovered, for a little longer.
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4 to 6 sprigs
fresh oregano, leaves only, chopped
-
4 to 6 sprigs
fresh thyme, leaves only
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2 bunches
fresh flat-leaf parsley, chopped and loosely packed
-
sea salt, to taste
-
freshly ground black pepper, to taste
Remove from the heat, stir in oregano, thyme, and ½ of the parsley, and season to taste with sea salt and freshly ground black pepper.
Serve family style or in individual bowls and garnish with the remaining parsley.
- Plan to start this dish 7 to 8 hours ahead of time; you can begin the cooking before leaving for work, then finish it when you get home. Your kitchen will smell great!
- The pork hock can be substituted with ham cut into 1-in cubes and omit the cheesecloth.
- You'll need a slow cooker or pot that can hold 6-7 quarts. A 5 quart slow cooker isn't big enough.
- Our Burgoo is best served with (or on top of) Homestyle Mashed Potatoes (page 127) or warm Burgoo Biscuits (page 124).
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daveseats.com/recipes/kentucky-burgoo/