Kentucky Burgoo

Burgoo is a traditional Kentuckian stew made from a mixture of ingredients, and served commonly at the Kentucky Derby. Serve this hearty dish Southern-style with cornbread and mint juleps to celebrate this year’s Derby on May 5th!

Step: 1

Day one: In a large heavy stockpot, add meat and cover with water. Add 1 teaspoon salt, Italian seasoning, and enough water to completely cover meat. Simmer over medium heat for 1 hour.

Step: 2

Preheat oven to 375 degrees F (190 degrees C). Remove meat from stock; refrigerate stock for later use. Debone meat, discard bones, and place meat in a roasting pan. Roast meat for 1 1/2 hours in the preheated oven or until tender when pierced with a fork. Cover pan with aluminum foil and refrigerate.

Step: 3

Day two: Remove stock from refrigerator; skim off and discard top layer of hardened white fat. Pour 4 cups of stock into a heavy stockpot; add potatoes, carrots, 1 can of crushed tomatoes, and 1 teaspoon salt. Cook vegetable mixture over medium-high heat for 20 minutes, stirring occasionally. Cool slightly and refrigerate.

Step: 4

Preheat oven to 300 degrees F (150 degrees C). Heat olive oil in a small skillet over medium heat. Add the onion. Cook and stir until onion is transparent, 5 to 8 minutes. Set aside. Remove meat from refrigerator and add remaining stock to pan. Cover the roasting pan with a lid or aluminum foil.

Step: 5

Cook meat for 1 1/2 hours in the preheated oven. Remove the meat from the oven and pour in the salsa, onion, tomato sauce, brown sugar, barbecue sauce, and 1 can crushed tomatoes. Continue roasting for another 1 1/2 hours. Cool slightly and refrigerate overnight.

Step: 6

Day three: In a large Dutch oven portable roaster or large stock pot, combine meat with the vegetable mixture from the day before, corn, green beans, lima beans, okra, and tomato juice. Cook for 3 hours at 300 degrees F (150 degrees C) if using a roaster, or if using a stock pot, simmer over medium-low heat, stirring occasionally.

Per Serving: 532 calories; protein 28.2g; carbohydrates 49.7g; fat 25.6g; cholesterol 81.6mg; sodium 975mg.

The word “stew” can refer to both a food and a make dishes method. Stewing makes not fast cooking piece of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, but it makes have a few notable differences. The meat is chopped into smaller pieces but of being processing menu all of it , and the liquid completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.