Kentucky Burgoo
Recipe from
Better Homes and Gardens
Long served at political rallies in the South, burgoo is a dish for which no two recipes are alike. Country cooks use whatever poultry, meat, and vegetables they have on hand in this spicy stew.

Servings:
Makes 5 servings.
Total Time:
2 hrs
Ingredients
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4 cupswatersee savings

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1 14-1/2-ounce cantomatoes, undrained and cut upsee savings

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3/4 poundboneless beef chuck roast, cut into 3/4-inch cubessee savings

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2 teaspoonsinstant chicken bouillon granulessee savings

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1 poundmeaty chicken pieces (breasts, thighs, and drumsticks), skinned, if desiredsee savings

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2 cupscubed, peeled potatoes (about 3 medium potatoes)see savings

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1 10-ounce packagefrozen succotashsee savings

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1 10-ounce packagefrozen cut okrasee savings

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1 cupsliced carrot (about 2 carrots)see savings

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1/2 cupchopped onionsee savings

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2 teaspoonscurry powdersee savings

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1 teaspoonsugarsee savings

Directions
1.
In a 4-1/2-quart Dutch oven or large pot combine the water, undrained tomatoes, beef, and chicken bouillon granules. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Add chicken pieces. Return to boiling; reduce heat. Simmer, covered, about 45 minutes more or until beef and chicken are tender. Remove chicken pieces and set aside.
2.
Stir potatoes, succotash, okra, carrot, onion, curry powder, and sugar into mixture in Dutch oven or pot. Return to boiling; reduce heat. Simmer, covered, about 20 minutes or until vegetables are tender.
3.
Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard skin, if any, and bones. Cut the chicken into bite-size pieces. Add chicken pieces to Dutch oven or pot. Cook about 5 minutes more or until the chicken is heated through. Makes 5 servings.
Nutrition information
Calories 423, Total Fat 11 g, Saturated Fat 3 g, Cholesterol 89 mg, Sodium 613 mg, Carbohydrate 45 g, Fiber 7 g, Protein 36 g. Daily Values: Vitamin A 80%, Vitamin C 61%, Calcium 9%.
Percent Daily Values are based on a 2,000 calorie diet
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