Kentucky Burgoo

Hunter's stew with a variety of meats and vegetables. 

Course: Main Course
Cuisine: Kentucky
Keyword: beans, beef, chicken, corn, cured meat, hunters, pork, potatoes, stew
Servings: 6 people
Author: HelenFern
  • 3/4 pound boneless pork shoulder
  • 3/4 pound boneless beef chuck roast
  • 4 whole boneless chicken thighs (skin on if you can find them)
  • 2 large potatoes, cut into chunks
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1-1/2 cup corn kernals
  • 2 large carrots, cut into chunks
  • 1 14-oz can diced tomatoes
  • 1 14-oz can large white beans, drained
  1. Start by cutting the meat into bite sized pieces and browning it in a large, cast iron dutch oven. Add just a little bit of oil to bottom first.

  2. A little hint for cutting an onion - cut the stem side off, but leave the root side intact. Peel off the skin and then slice. The roots will hold the onion together while you are slicing, making it easier to get uniform slices.

  3. Cut up the vegetables and potatoes and put them in the pan. Add all the other ingredients and stir. Bring the mixture to a low boil, then cover and reduce heat to low. 

  4. Simmer for about 30 minutes, then bake in the oven at 350° for about 2 hours. 

  5. Remove the cover and cook another 30 minutes.Serve hot and steaming