Kentucky Burgoo Recipe

If you're from Kentucky, chances are you've had a bowl of Burgoo. It's not the kind of recipe you make for just one person... it's a big pot that simmers for hours while family wanders through the kitchen asking, "Is it ready yet?"

I honestly don't think I've ever been to Keeneland without someone in our family ordering a bowl... my husband included. There's just something about Burgoo that feels like fall in Kentucky.

This is my version... loaded with chicken, pork, and beef, along with fire-roasted tomatoes, potatoes, corn, and okra. Everything simmers low and slow until the broth becomes rich, smoky, and full of flavor. It's hearty enough for football Saturdays, chilly weekends, or anytime you're craving a meal that tastes like home.

We usually serve it with warm crusty bread... because if we're being honest, dipping that bread into the broth is the best part.

Why You'll Love This Recipe

• A true Kentucky classic.

• Loaded with chicken, pork, and beef.

• Rich, hearty, and full of smoky flavor.

• Perfect for feeding a crowd.

• Even better the next day.

• Freezes beautifully for easy meals later.

What You'll Need

• Large Dutch oven or stockpot

• Cutting board

• Sharp knife

• Wooden spoon

• Measuring cups and spoons

• Ladle

  
  

Ingredients

Meat

• 2 pounds boneless, skinless chicken thighs, cut into chunks

• 2 pounds pork shoulder, cut into chunks

• 2 pounds beef stew meat, cut into chunks

  
  

Vegetables

• 3 tablespoons vegetable oil

• 1 large onion, chopped

• 3 carrots, chopped

• 3 celery ribs, chopped

• 1 bag frozen onion, green pepper, and red pepper blend

• 7 cloves garlic, minced

• 3 large potatoes, peeled and cubed

• 1 (15-ounce) can whole kernel corn, drained

• 1 bag frozen sliced okra

  
  

Broth & Seasonings

• 2 (28-ounce) cans fire-roasted crushed tomatoes

• 1 quart chicken broth

• 1 quart beef broth

• 4 tablespoons Worcestershire sauce

• Cayenne pepper, to taste

• Red pepper flakes (optional)

• Salt and black pepper, to taste

  
  

How to Make Kentucky Burgoo

1. Brown the meat.

Heat the vegetable oil in a large Dutch oven over medium-high heat.

Season the chicken, pork, and beef with salt and pepper. Brown the meat in batches, then transfer it to a plate.

2. Cook the vegetables.

Add the onion, carrots, celery, and frozen pepper blend to the pot.

Cook until the vegetables begin to soften, about 6–8 minutes.

Add the garlic and cook for another 30 seconds.

3. Build the stew.

Return the browned meat to the pot.

Stir in:

• Fire-roasted crushed tomatoes

• Chicken broth

• Beef broth

• Cayenne pepper

• Salt

• Black pepper

  
  

Bring everything to a gentle simmer.

4. Let it simmer.

Cover and cook over low heat for about 2 hours, stirring occasionally.

This is where all those flavors come together.

5. Finish the Burgoo.

Stir in:

• Potatoes

• Corn

• Okra

• Worcestershire sauce

• Red pepper flakes (if using)

  
  

Continue simmering for another 30–45 minutes, or until the potatoes are tender.

Taste and adjust the seasoning if needed.

6. Serve.

Ladle into bowls and serve hot with warm crusty bread or cornbread.

Make It Your Own

• Add a little extra cayenne if you like more heat.

• Use leftover smoked brisket or pulled pork for even more smoky flavor.

• Stir in lima beans if your family likes them.

• Make it a day ahead... it's even better the next day.

• Freeze leftovers for quick meals later.

  
  

What to Serve With Kentucky Burgoo

This hearty stew is delicious with:

• Warm Crusty Bread

• Bourbon Honey Butter Cornbread

• Simple Garden Salad

• Coleslaw

• Sweet Tea

  
  

Storage & Leftovers

Store leftover Burgoo in an airtight container in the refrigerator for up to 4 days. It reheats beautifully on the stovetop or in the microwave and honestly tastes even better the next day.

You can also freeze it for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

What is Kentucky Burgoo?

Burgoo is a traditional Kentucky stew made with several kinds of meat, vegetables, and a rich tomato-based broth that's simmered low and slow.

Can I make Burgoo ahead of time?

Absolutely. Many people think it's even better the next day after the flavors have had more time to develop.

Can I freeze it?

Yes! Burgoo freezes very well. Let it cool completely before transferring it to freezer-safe containers.

Do I have to use all three meats?

No. The combination gives the stew its classic flavor, but you can use what you have on hand.

Complete the Meal

Round out your Kentucky meal with these favorites from The Schmidt Table:

• Bourbon Honey Butter Cornbread

• Kentucky Spoonbread

• Kentucky Beer Cheese

• Brown Butter Mashed Potatoes

• Kentucky Bourbon Cranberry Sauce

A Few Final Thoughts

Burgoo has been part of Kentucky gatherings for generations, and it's easy to see why. One big pot feeds a crowd, fills the house with incredible aromas, and brings everyone to the table.

Whether you're serving it after a day at Keeneland, on a football Saturday, or just because the weather turned cool, I hope this recipe becomes one your family looks forward to year after year.

Thanks for stopping by The Schmidt Table. I hope this recipe finds its way to your table soon.