Immerse yourself in the heartwarming traditions of Kentucky with our Lakes Burgoo recipe. This hearty and flavorful stew embodies the spirit of communal gatherings and the rich culinary heritage of the region. With its roots deeply intertwined with Kentucky’s cultural fabric, Lakes Burgoo has become a beloved dish that brings people together in celebration. Join us as we explore the origins, history, and detailed preparation of this iconic Kentucky delicacy.

Burgoo holds a special place in the culinary landscape of Kentucky, with its roots stretching back to early American settlers. This rustic stew was traditionally prepared in large quantities, bringing together various meats, vegetables, and seasonings to create a nourishing and satisfying meal for community gatherings and events.

Originally, burgoo was made in large iron kettles over an open fire, with each member of the community contributing ingredients. It was a social affair, often prepared for special occasions such as horse races, political rallies, and church picnics. Over time, burgoo has become synonymous with Kentucky, embodying the spirit of fellowship and the rich culinary heritage of the region.

PREP: 20 MIN.

COOK: 1 HOUR

MAKES: 8 SERVINGS (3 QUARTS)

INGREDIENTS

• 2 pounds beef stew meat, cubed
• 2 pounds pork shoulder, cubed
• 1 pound chicken thighs, boneless and skinless, cubed
• 1 pound lamb or mutton, cubed (optional)
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 cups corn kernels, fresh or frozen
• 2 cups lima beans, fresh or frozen
• 2 cups okra, sliced
• 2 cups potatoes, peeled and cubed
• 2 cups carrots, diced
• 2 cups tomatoes, diced
• 1 cup green bell pepper, diced
• 1 cup celery, diced
• 1 cup peas, fresh or frozen
• 1/2 cup Worcestershire sauce
• 1/4 cup hot sauce (adjust to taste)
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• Salt and black pepper to taste

INSTRUCTIONS

1. In a large stockpot or Dutch oven, combine the beef stew meat, pork shoulder, chicken thighs, and lamb or mutton (if using). Add enough water to cover the meats, and bring the pot to a boil over medium heat.
2. Reduce the heat to low and simmer the meats for approximately 2-3 hours, or until they become tender and easily shred with a fork.
3. Remove the meats from the pot and set them aside to cool slightly. Once cooled, shred the meats into bite-sized pieces.
4. Return the shredded meats to the pot, and add the diced onion, minced garlic, corn kernels, lima beans, okra, potatoes, carrots, tomatoes, green bell pepper, celery, and peas.
5. Stir in the Worcestershire sauce, hot sauce, brown sugar, apple cider vinegar, salt, and black pepper. Mix well to combine all the ingredients.
6. Bring the pot back to a simmer over medium-low heat, cover, and let the burgoo cook for approximately 2-3 hours, stirring occasionally.
7. As the burgoo cooks, the flavors will meld together, and the stew will thicken. If the burgoo becomes too thick, you can add water or broth to achieve your desired consistency.
8. Once the vegetables have become tender and the flavors have developed, taste the burgoo and adjust the seasonings according to your preference.
9. Serve the Lakes Burgoo hot, ideally in bowls, and accompany it with cornbread or crusty bread for a satisfying meal.

NOTES:

• The heartwarming flavors of Lakes Burgoo is a true embodiment of Kentucky’s culinary heritage. This stew not only nourishes the body but also brings people together in celebration and camaraderie. Whether enjoyed at community gatherings or within the comfort of your own home, Lakes Burgoo is a testament to the shared traditions and the spirit of togetherness.