🍲 Kentucky Burgoo Recipe – A Fall Classic

If you’re from Kentucky, you’ve probably heard of Burgoo. It’s one of those dishes you don’t just make for yourself — it’s meant for gatherings, tailgates, church socials, or a big pot simmering all day while family comes and goes. Some folks call it “Kentucky gumbo,” others say it’s more like an Appalachian stew. Either way, one thing is for sure: it’s hearty, it’s cozy, and it’s even better the next day.

This weekend I made a big pot of Kentucky Burgoo using boneless chicken thighs, pork, and beef stew meat — a trio that gave it incredible depth and flavor. I kept it classic with plenty of vegetables, fire-roasted tomatoes, hearty potatoes, corn, and okra simmered low and slow in my Dutch oven. The result was a rich, smoky stew that tasted like pure fall comfort in a bowl.

Instead of cornbread, I paired it with warm crusty bread on the side — perfect for soaking up every last drop.

I also added a few dashes of cayenne pepper and a generous 4 tablespoons of Worcestershire sauce — those two little touches gave it just the right balance of spice and tang.

Kentucky Burgoo stew made with chicken, pork, beef, and vegetables, served with crusty bread.

🛒 Ingredients

(Makes about 12 servings — perfect for leftovers or freezing)

• 2 lbs boneless chicken thighs, cut into chunks

• 2 lbs pork shoulder, cut into chunks

• 2 lbs beef stew meat, cut into chunks

• 3 tbsp vegetable oil

• 1 large onion, chopped

• 3 carrots, chopped

• 3 celery ribs, chopped

• 1 bag frozen onion/green/red pepper mix

• 7 cloves garlic, chopped

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

• 1 quart chicken stock

• 1 quart beef stock

• 3 large potatoes, peeled & cubed

• 1 can corn (drained)

• 1 bag frozen okra

• 4 tbsp Worcestershire sauce

• A few dashes of cayenne pepper (to taste)

• Dash of red pepper flakes (optional)

• Salt & pepper to taste

👩‍🍳 Instructions

1. Brown the Meats: Heat oil in a large Dutch oven over medium-high. Season pork, beef, and chicken. Brown in batches, then set aside.

2. Sauté the Veggies: Add onion, carrots, celery, and frozen pepper mix to the pot. Cook until softened and lightly caramelized. Stir in garlic for 30 seconds.

3. Build the Stew Base: Return meats to the pot. Add chicken stock, beef stock, fire-roasted tomatoes, cayenne, salt, and pepper. Bring to a simmer.

4. Slow Cook: Cover and cook in the Dutch oven over low heat for about 2 hours, stirring occasionally.

5. Add Potatoes & Finish: Stir in potatoes, corn, and okra. Add Worcestershire sauce and red pepper flakes if using. Simmer another 30–45 minutes until potatoes are tender.

6. Serve: Ladle into bowls and serve hot with crusty bread or cornbread.

A bowl of Burgoo with crusty bread or cornbread on the side = pure Kentucky comfort.