Hey, y’all. If you’ve never had Old-Fashioned Kentucky Burgoo, you’re missing out on one of the dishes that really tells the story of this state. Burgoo is a true Kentucky classic: slow-cooked, smoky, and hearty enough to feed a small army. Every community, church picnic, and fall festival has its own version, and folks will happily argue about which one is “right.” What never changes is the comfort this dish brings!

Old Fashioned Kentucky Burgoo

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Traditionally made with whatever meats were on hand, this version sticks to beef, pork, and chicken for a rich, savory base. It’s rich, hearty, and exactly the kind of dish that brings people together. Perfect for gatherings or cozy nights in, it’s a one-pot wonder!

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Old Fashioned Kentucky Burgoo Ingredients

For the Meat:

• 1 lb. beef stew meat, cubed
• 1 lb. pork shoulder, cubed
• 1 lb. chicken thighs, boneless and skinless
• Vegetable oil (enough for browning meat and sautéing vegetables)

For the Broth:

• 8 c. chicken or beef broth
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 celery stalks, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 bay leaves
• 2 tsp. dried thyme
• 2 tsp. dried basil
• 2 tsp. smoked paprika
• 2 tbsp. Worcestershire sauce
• 1-2 tsp. hot sauce (adjust to taste)
• Salt and pepper to taste

For the Vegetables:

• 2 c. potatoes, peeled and diced
• 2 c. carrots, peeled and diced
• 2 c. shoe peg corn (fresh or frozen)
• 2 c. lima beans (fresh or frozen)
• 1 c. okra, sliced (optional)
• 1 can (14.5 oz.) crushed tomatoes

How to Make Old Fashioned Kentucky Burgoo

1. In a large pot or Dutch oven, heat a small amount of vegetable oil over medium-high heat.
2. Brown the beef, pork, and chicken in batches, adding more oil if needed. Transfer the browned meat to a plate.
3. In the same pot, add the chopped onion, garlic, celery, green bell pepper, and red bell pepper. If the pot is dry, add a bit more oil.
4. Sauté the vegetables until softened, about 5 minutes.
5. Return the browned meats to the pot.
6. Add the broth, bay leaves, thyme, basil, smoked paprika, Worcestershire sauce, hot sauce, salt, and pepper.
7. Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, until the meats are tender and easily shredded.
8. Add the potatoes, carrots, shoe peg corn, lima beans, and okra (if using) to the pot.
9. Stir in the crushed tomatoes.
10. Simmer uncovered for an additional 45 minutes to 1 hour, until the vegetables are tender and the burgoo has thickened.
11. Remove the meats from the pot and shred them with two forks.
12. Return the shredded meat to the pot and stir to combine.
13. Ladle the burgoo into bowls and serve hot with cornbread or crusty bread.

Pro Tips For Making This Recipe

1. Brown your meats well, that’s where the flavor starts.
2. Simmer low and slow to get that deep, rich taste.
3. Add okra if you like it thick; it’s optional but traditional.
4. Serve with my Air Fryer Cornbread to soak up every last drop.

Frequently Asked Questions

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Old Fashioned Kentucky Burgoo

Old Fashioned Kentucky Burgoo

JC Phelps

My Old Fashioned Kentucky Burgoo is a stew made with beef, pork, chicken, and a medley of vegetables. It's a hearty classic!

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Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Course Main Course, Soup, Southern

Cuisine American

Servings 12

Calories 340 kcal

Ingredients

  

1x2x3x

For the Meat:

• 1 lb. beef stew meat cubed
• 1 lb. pork shoulder cubed
• 1 lb. chicken thighs boneless and skinless
• Vegetable oil enough for browning meat and sautéing vegetables

For the Broth:

• 8 c. chicken or beef broth
• 1 large onion chopped
• 4 cloves garlic minced
• 2 celery stalks chopped
• 1 green bell pepper chopped
• 1 red bell pepper chopped
• 2 bay leaves
• 2 tsp. dried thyme
• 2 tsp. dried basil
• 2 tsp. smoked paprika
• 2 tbsp. Worcestershire sauce
• 1-2 tsp. hot sauce adjust to taste
• Salt and pepper to taste

For the Vegetables:

• 2 c. potatoes peeled and diced
• 2 c. carrots peeled and diced
• 2 c. shoe peg corn fresh or frozen
• 2 c. lima beans fresh or frozen
• 1 c. okra sliced (optional)
• 1 can (14.5 oz.) crushed tomatoes

Instructions

 

• In a large pot or Dutch oven, heat a small amount of vegetable oil over medium-high heat.
• Brown the beef, pork, and chicken in batches, adding more oil if needed. Transfer the browned meat to a plate.
• In the same pot, add the chopped onion, garlic, celery, green bell pepper, and red bell pepper. If the pot is dry, add a bit more oil.
• Sauté the vegetables until softened, about 5 minutes.
• Return the browned meats to the pot.
• Add the broth, bay leaves, thyme, basil, smoked paprika, Worcestershire sauce, hot sauce, salt, and pepper.
• Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, until the meats are tender and easily shredded.
• Add the potatoes, carrots, shoe peg corn, lima beans, and okra (if using) to the pot.
• Stir in the crushed tomatoes.
• Simmer uncovered for an additional 45 minutes to 1 hour, until the vegetables are tender and the burgoo has thickened.
• Remove the meats from the pot and shred them with two forks.
• Return the shredded meat to the pot and stir to combine.
• Ladle the burgoo into bowls and serve hot with cornbread or crusty bread.

Notes

• Brown your meats well, that’s where the flavor starts.
• Simmer low and slow to get that deep, rich taste.
• Add okra if you like it thick; it’s optional but traditional.
• Serve with my Air Fryer Cornbread to soak up every last drop.

Nutrition

Calories: 340kcalCarbohydrates: 32gProtein: 28gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 86mgSodium: 157mgPotassium: 1052mgFiber: 7gSugar: 8gVitamin A: 7417IUVitamin C: 36mgCalcium: 85mgIron: 5mg

Keyword Old Fashioned Kentucky Burgoo

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My best,

JC