Traditional Kentucky Burgoo

This is my version of a traditional Kentucky stew recipe my brother brought back after going to school in Louisville. A favorite on Derby Day or any day!

Step: 1

Heat olive oil in an 8-quart pot over medium heat; brown pork and beef cubes in the hot oil, working in batches if necessary.

Step: 2

Stir in chicken broth, chicken pieces, potatoes, and carrots. Bring to a boil, reduce heat to low, and simmer stew for 1 hour.

Step: 3

Stir in stewed tomatoes, barbeque sauce, green beans, okra, corn, onion, green bell pepper, celery, apple cider vinegar, Worcestershire sauce, garlic, bay leaves, salt, black pepper, and hot pepper sauce.

Step: 4

Bring stew back to a boil, reduce heat to low, and simmer 1 more hour.

Step: 5

Discard bay leaves before serving stew in bowls.

Per Serving: 361 calories; protein 21.7g; carbohydrates 21g; fat 21g; cholesterol 83.3mg; sodium 635.5mg.

The name of “stew” can process to both a food and a cooking method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, but it makes have a few notable differences. The raw animal vested is chopped into smaller pieces but of being cooked whole , and the liquid completely covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.