Kentucky Burgoo
Ingredients
Pine & Pepper Spices
- 1½ Tbsp. Vegetable oil
- ¾ large Onion, diced
- 1½ stalks Celery, diced
- ¾ Green or red bell pepper, diced
- ¾ large Russet potato, peeled and diced
- 2¼ Tbsp. Worcestershire Sauce Powder
- 2¼ Tbsp. Water
- ¾ can Fire-roasted diced tomatoes (14 oz. can)
- ¾ bag Frozen mixed vegetables: peas, carrots, corn, green beans (10 oz. bag)
- ¾ cup Frozen lima beans
- ¾–1½ lbs. Mixed smoked or cooked meats (brisket, pulled pork, chopped mutton, shredded chicken)
- 6 cups Chicken or beef broth
Directions
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1
Heat the oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 min.
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2
Add the celery, bell pepper, and potato and cook for another 5 min., stirring occasionally.
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3
In a small bowl, whisk the Worcestershire Sauce Powder with the 2¼ Tbsp. of water to make a paste.
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4
Stir the paste, your chosen seasoning (Pikes Peak or Black Forest Butcher's Rub), and the minced garlic into the vegetables and cook for another minute, until fragrant.
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5
Add the fire-roasted tomatoes, mixed vegetables, lima beans, mixed meats, and broth.
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6
Bring to a simmer, then lower the heat and let everything cook gently for 45 min. to 1 hour, stirring now and then, until the vegetables are tender and the flavors have come together.
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7
Ladle into bowls and serve warm with cornbread or buttery biscuits. The burgoo is even better the next day, and it freezes beautifully. Makes 6 to 8 servings.
