Soups & stews / Stews & gumbos
Kentucky Burgoo with Beef, Pork and Chicken
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Beef, pork and chicken share one big pot with cabbage, corn and limas, and it simmers while the kitchen fills with people asking if it's ready. Burgoo is made for a crowd, so set out every spoon you own.
The short version
Brown beef and pork, simmer them in stock and tomatoes with onion, celery and carrots for 90 minutes, add chicken thighs for 45 more, shred everything, then add potatoes, cabbage, corn and limas. Finish with Worcestershire and vinegar. About 3 hours.
What makes ours better
the tricks Nonna pretends she never taught me
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Use three meats. Beef gives body, pork gives sweetness and chicken gives a clean, rich broth. Together they taste much deeper than any one alone.
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Brown the meat in batches. A crowded pot steams instead of browning. Two or three batches take 10 extra minutes and add a lot of savory flavor.
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Add the quick vegetables late. Potatoes, cabbage, corn and limas go in near the end so they stay in recognizable pieces rather than dissolving.
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Finish with Worcestershire and vinegar. Burgoo needs a sharp, savory lift after a long simmer. A splash of each wakes up the whole pot.
What you need
the cast, in order of appearance
- Beef chuck2 pounds
- Carrots3 medium
- Celery3 stalk
- Green bell pepper1 medium
- Crushed tomatoes1 can
- Bone-in chicken thighs2 pounds
- Yukon Gold potatoes1½ pounds
- Shredded green cabbage2 cups
read it twice. buy it once.
Steps
nobody opens the oven door. looking at you, Dad.
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Brown the beef and pork
Pat the beef and pork dry and sprinkle with 1 teaspoon of the salt. Heat 2 tablespoons of the oil in a large Dutch oven or stockpot over medium-high heat. Brown the meat in 3 batches, about 4 minutes per side, moving each batch to a bowl.
If the bottom of the pot starts to smell burnt, add a splash of stock and scrape.
About 20 min. Cook mode has a timer for this step.
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Cook the vegetables
Add the last tablespoon of oil, then the onions, carrots, celery and pepper. Cook over medium-high heat, scraping the bottom, until browned at the edges, about 8 minutes. Add the garlic and cook 1 minute.
About 8 min. Cook mode has a timer for this step.
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Simmer the beef and pork
Return the meat and any juices to the pot. Add the stock, tomatoes, 1 tablespoon of the Worcestershire and the remaining teaspoon of salt. Bring to a boil, then reduce the heat to low, cover and simmer gently for 1 hour 30 minutes.
About 90 min. Cook mode has a timer for this step.
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Add the chicken
Nestle the chicken thighs into the stew and simmer, covered, until the chicken is tender and reads 165°F or higher, about 45 minutes.
About 45 min. Cook mode has a timer for this step.
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Shred the meat
Lift out the chicken and cool it briefly. Pull the meat off the bones and shred it. Use two forks to break up the beef and pork in the pot. Return the chicken to the stew.
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Add the vegetables
Stir in the potatoes and simmer, uncovered, for 15 minutes. Add the cabbage, corn and limas and cook until everything is tender and the stew is thick, 10 to 15 minutes more.
About 25 min. Cook mode has a timer for this step.
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Finish and season
Stir in the remaining 2 tablespoons Worcestershire, the vinegar, pepper and hot sauce. Taste, and add salt until the flavors are bright and savory.
Good to know
things I learned the hard way, so you can skip that part
- The stew should be thick enough that a spoon almost stands up. If it is thin, simmer uncovered a few minutes more. If it is too thick, add a splash of stock.
- Traditional burgoo may include mutton or game. Lamb shoulder can replace the pork if you like a stronger flavor.
- Serve with cornbread, hot sauce and a small bowl of pickled onions or vinegar-based slaw.
- Storage. Refrigerate in an airtight container up to 5 days. Freeze in portions up to 3 months. Reheat over low heat with a splash of stock or water, stirring often.
Questions, answered
the questions my cousins text me
What is burgoo?
A thick Kentucky stew made with several meats and a mix of vegetables, traditionally cooked in huge batches for community events and the Derby.
What meats are in burgoo?
Beef, pork and chicken are common. Older versions used mutton, game or whatever was available. Use at least two meats for the best flavor.
Can I make burgoo in a slow cooker?
Yes. Brown the meats and vegetables first, then cook beef, pork, stock and tomatoes on low for 6 hours. Add the chicken for the last 2 hours, shred, then add the quick vegetables for the last 45 minutes.
How do I thicken burgoo?
Simmer it uncovered at the end and mash a few potatoes into the stew. A long simmer thickens it without flour.
Can I make burgoo ahead?
Yes. It tastes better the next day. Reheat slowly and add a splash of vinegar before serving.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
be honest. I can take it. probably.
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Published October 29, 2026.