Just word itself sounds like there should be a song about it.
Burgoo dates to before the Civil War and as legend has it, was invented by a French chef.
Like a mulligan stew, it’s sort of a empty-the-fridge recipe.
Elise Bauer
Some say burgoo is just a stew if you cant stand a spoon in it.
If you want more of a melange, just cook the meat longer.
As with most stews, burgoo is even better the second day.
Elise Bauer
It’s excellent as a Sunday dinner when you want lunches for the coming week.
Other Derby Day Recipes to Try
Kentucky Burgoo
This recipe makes a lot!
Feel free to halve.
Otherwise, it makes great leftovers.
Salt the meats well on all sides.
When the oil is shimmering hot, working in batches brown all the meats.
Do not crowd the pan or the meat will steam and not brown well.
Do not move the meat while browning a side.
Let the meat pieces get well seared.
Remove the browned meats to a bowl.
Add the onions, carrots, celery and green pepper to the pot and brown them.
If necessary, add a little more oil to the pot.
After a few minutes of cooking, sprinkle salt over the vegetables.
Cook for 30 seconds more, until fragrant.
Bring to a simmer, cover, reduce the heat and simmer gently for 2 hours.
Uncover and remove the meat pieces.
Strip the chicken off the bone and discard skin if you want.
Break the larger pieces of meat into smaller, more manageable pieces.
Return all the meat pieces to the pot and bring it up to a strong simmer.
Add them to the stew and cook them until they are done, about 45 minutes.
Mix well and taste for salt.
Add more Worcestershire sauce to taste if needed.
Mix well and cook for at least 10 minutes, or longer if youd like.
To serve, taste one more time for salt, and add either Worcestershire or salt if you want.
Serve with crusty bread or cornbread and a bottle of hot sauce on the side.
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