Best 3 Lakes Burgoo Recipes

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Are you ready for a culinary journey that will tantalize your taste buds and transport you to the heart of Kentucky? Lakes Burgoo, a hearty and flavorful stew, is a symphony of textures and flavors that has been a staple of lakeside gatherings and family feasts for generations. Originating from the shores of Western Kentucky and Southern Illinois, this delectable dish is a unique blend of meats, vegetables, and spices that come together to create a truly unforgettable experience. Immerse yourself in the tradition of Lakes Burgoo, and discover the secrets behind its rich history, diverse variations, and the culinary techniques that elevate it to a dish of distinction.

From the classic Burgoo, brimming with tender chunks of venison, beef, and pork, to the contemporary twists that incorporate wild game or seafood, each recipe offers a distinctive take on this iconic stew. Embark on a culinary adventure as we explore the nuances of each variation, uncovering the secrets behind their unique flavors and the techniques that make them shine. Whether you prefer the simplicity of the traditional recipe or are intrigued by the innovative approaches, you'll find inspiration and culinary guidance within these pages. So, gather your ingredients, prepare your taste buds, and let's delve into the delectable world of Lakes Burgoo!

Let's cook with our recipes!

BURGOO



Burgoo image

This Kentucky-based stew is thick and hearty with various proteins and vegetables that simmer for a long time until tender and rich in flavor. Burgoo has stood the test of time because it not only uses pantry staples and inexpensive ingredients, including game meats and starchy veggies, but also serves a large group of people. Our version simmers beef chuck, chicken thighs and pork sausage until fork-tender and juicy. There's also a generous portion of corn, potatoes and beans, as well as Worcestershire sauce to add umami and depth to the stew. We love this burgoo even more the next day once the flavors have had time to meld.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 8 to 10 servings

Number Of Ingredients 19

1 tablespoon olive oil
2 1/2 pounds skin-on, bone-in chicken thighs
2 1/2 pounds beef chuck stew meat, trimmed and cut into 1 1/2-inch pieces
Kosher salt and freshly ground black pepper
1 pound bulk pork sausage
3 carrots, chopped
3 celery stalks, chopped
1 large onion, chopped
1 large green bell pepper, chopped
6 cloves garlic, minced
2 dried bay leaves
6 cups low-sodium beef broth
One 28-ounce can crushed tomatoes
2 tablespoons all-purpose flour
2 large russet potatoes, peeled and cut into 3/4-inch pieces
One 15.5-ounce can butter beans, drained
One 10-ounce bag frozen corn, thawed
1/4 cup Worcestershire sauce
1 tablespoon apple cider vinegar (optional)

Steps:

  • Heat the oil in a large stockpot (8-quart) over medium-high heat. Season the chicken and beef with a few pinches of salt and several grinds of black pepper. Add the chicken to the hot oil skin-side down and cook until the skin is golden brown and crisp, 6 to 8 minutes. Flip the chicken and continue to cook until golden, about 2 minutes more. Carefully remove to a plate. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until browned on at least three sides, 6 to 8 minutes per batch. As the beef finishes browning, transfer to a large plate.
  • Add the sausage to the pot and cook, breaking up the meat with a wooden spoon into small bite-size pieces, until cooked through and browned in spots, about 5 minutes. Add the carrots, celery, onion, bell pepper, 1/4 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally and scraping any browned bits from the bottom of the pot, until the vegetables are crisp tender, about 4 minutes. Add the garlic and bay leaves, and continue to cook, stirring occasionally, until fragrant, about 1 minute more.
  • Return the chicken and beef to the pot, along with any juices that may have accumulated on the plates. Add the chicken broth, tomatoes, 1/4 teaspoon salt and several grinds of black pepper, then give everything a good stir. Bring to a boil, cover with a tight-fitting lid, then reduce the heat to low. Simmer until the chicken and beef are very tender, about 2 hours.
  • Keep the burgoo over low heat. Remove the chicken from the pot and let cool slightly; remove and discard the skin and bones, then shred the chicken and return it to the pot. Skim the fat from the surface of the stew, discarding all but 1 tablespoon. Stir the 1 tablespoon of skimmed fat with the flour in a small bowl until a thick paste forms, then stir the paste into the stew. Add the potatoes, butter beans, corn and Worcestershire sauce. Increase the heat to medium-low, then continue to simmer uncovered until the potatoes are cooked through and the stew has thickened slightly, about 15 minutes. Discard the bay leaves and stir in the vinegar, if using. Taste and adjust the seasoning with salt and pepper. Ladle into bowls and serve warm.

TRADITIONAL KENTUCKY BURGOO



Traditional Kentucky Burgoo image

This is my version of a traditional Kentucky stew recipe my brother brought back after going to school in Louisville. A favorite on Derby Day or any day!

Provided by TonyEditor

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 3h30m

Yield 12

Number Of Ingredients 22

3 tablespoons olive oil
1 pound cubed pork shoulder roast
1 pound cubed beef stew meat
4 cups chicken broth
1 ½ pounds bone-in chicken parts
2 cups diced potatoes
1 cup diced carrots
1 (15 ounce) can stewed tomatoes
1 cup smoky barbeque sauce
1 cup green beans
1 cup diced okra
1 cup corn
¾ cup diced onion
1 green bell pepper, seeded and diced
½ cup diced celery
¼ cup apple cider vinegar
1 tablespoon Worcestershire sauce
3 cloves garlic, chopped
3 bay leaves
1 teaspoon salt
½ teaspoon ground black pepper
1 dash hot pepper sauce, or to taste

Steps:

  • Heat olive oil in an 8-quart pot over medium heat; brown pork and beef cubes in the hot oil, working in batches if necessary.
  • Stir in chicken broth, chicken pieces, potatoes, and carrots. Bring to a boil, reduce heat to low, and simmer stew for 1 hour.
  • Stir in stewed tomatoes, barbeque sauce, green beans, okra, corn, onion, green bell pepper, celery, apple cider vinegar, Worcestershire sauce, garlic, bay leaves, salt, black pepper, and hot pepper sauce.
  • Bring stew back to a boil, reduce heat to low, and simmer 1 more hour.
  • Discard bay leaves before serving stew in bowls.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 21 g, Cholesterol 83.3 mg, Fat 21 g, Fiber 2.7 g, Protein 21.7 g, SaturatedFat 6.3 g, Sodium 635.5 mg, Sugar 8.9 g

BURGOO



Burgoo image

Provided by Maggie Green

Categories     Soup/Stew     Beef     Chicken     Lamb     Tomato     Vegetable     Kentucky Derby     Meat     Tailgating     Simmer

Yield Makes 1 gallon, about 12 servings

Number Of Ingredients 18

1 pound bone-in beef chuck or short-rib
1 pound bone-in lamb sirloin roast or sirloin chops
3 to 3 1/2 pounds chicken thighs or legs
1 tablespoon salt
12 cups water
1 large onion, chopped (about 2 cups)
6 cloves garlic, minced
2 1/2 cups frozen mixed vegetables (one 12-ounce bag)
2 1/2 cups frozen sliced okra (one 12-ounce bag)
3 cups cooked, or two 15-ounce cans, butter beans, drained
1 1/2 cups diced fresh tomatoes or one 15-ounce can diced tomatoes
1/3 cup Worcestershire sauce
1/4 cup Kentucky sorghum or molasses
1/4 cup ketchup
2 tablespoons apple cider vinegar
1/2 teaspoon ground cloves
1/4 teaspoon crushed red pepper flakes
1/2 cup chopped fresh parsley, optional

Steps:

  • Place the beef, lamb, and chicken in a large Dutch oven. Add the salt and water. Bring to a boil, skimming off any foam that rises to the surface. Reduce the heat, partially cover, and simmer until the beef and lamb are fork tender, about 1 1/2 hours. Remove the beef, lamb, and chicken pieces to a plate and let cool. Strain and measure the broth; it should be about 6 cups. With a paper towel, wipe the inside edges of the Dutch oven to remove any residue clinging to the pot. Pour the broth back into the Dutch oven. Stir in the onion, garlic, mixed vegetables, okra, butter beans, tomatoes, Worcestershire sauce, sorghum or molasses, ketchup, vinegar, cloves, and red pepper flakes. Bring to a simmer and cook for about 1 1/2 hours. Meanwhile, remove the chicken, beef, and lamb from the bones and cut into small pieces. Add the chopped meat to the vegetables and cook for about 1/2 hour to thicken the broth. Season to taste with salt and pepper. Stir in the parsley.

Tips:

  • Choose fresh ingredients: The quality of your ingredients will greatly affect the taste of your burgoo. Use fresh, seasonal vegetables and high-quality meat.
  • Brown the meat well: Browning the meat adds flavor and depth to the burgoo. Be sure to brown the meat in batches so that it doesn't steam.
  • Simmer the burgoo for a long time: The longer you simmer the burgoo, the more flavorful it will be. Simmer the burgoo for at least 2 hours, or longer if you have time.
  • Add vegetables in stages: Add the vegetables to the burgoo in stages, starting with the root vegetables and ending with the leafy greens. This will help to prevent the vegetables from overcooking.
  • Season the burgoo to taste: Season the burgoo with salt, pepper, and other spices to taste. Be sure to taste the burgoo as it cooks and adjust the seasonings as needed.

Conclusion:

Lakes burgoo is a delicious and hearty stew that is perfect for a cold winter day. It is made with a variety of fresh vegetables, meat, and spices. The burgoo is simmered for a long time, which allows the flavors to meld and develop. Lakes burgoo is a great dish to serve at a potluck or party. It is also a good way to use up leftover vegetables and meat.

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