Description
Burgoo is a hearty and traditional Southern American stew that combines tender beef, chicken, and smoked sausage with a medley of vegetables and rich spices. Slow-simmered to meld flavors, this thick and comforting dish is perfect for family gatherings and cold days, served best with crusty bread to soak up the savory broth.
Ingredients
Scale
Meats
- 2 pounds beef stew meat, cubed
- 1 pound chicken thighs, boneless and skinless
- 1/2 pound smoked sausage, sliced
Vegetables
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups corn kernels, fresh or frozen
- 2 cups diced potatoes
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 cup chopped green bell pepper
- 1 cup chopped tomatoes
Liquids & Broths
- 3 cups chicken broth
- 2 cups beef broth
- 2 cups water
Spices & Seasonings
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional)
- 2 bay leaves
- Salt and black pepper to taste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
Instructions
- Brown the Meats: In a large stockpot or Dutch oven, heat over medium-high heat and brown the beef and chicken pieces until lightly seared. Remove the meat and set aside.
- Sauté Vegetables: Using the same pot, sauté the chopped onion, garlic, celery, carrots, and green bell pepper for about 5 minutes until softened and fragrant.
- Add Meats and Liquids: Return the browned beef and chicken to the pot, add the smoked sausage, chicken broth, beef broth, and water. Stir to combine.
- Season the Stew: Add the chopped tomatoes, smoked paprika, dried thyme, dried oregano, cayenne pepper if using, bay leaves, salt, and black pepper. Stir well.
- Simmer the Burgoo: Bring the mixture to a boil, then reduce the heat to low and let it simmer partially covered for 2 to 3 hours. Stir occasionally to prevent sticking, until the meats are tender and flavors meld.
- Add Potatoes and Corn: About 30 minutes before serving, add the diced potatoes and corn kernels. Continue simmering until these vegetables are tender, about 30 minutes.
- Finish the Stew: Stir in Worcestershire sauce and apple cider vinegar. Adjust seasoning as needed. Remove and discard bay leaves before serving.
- Serve: Serve the burgoo hot with crusty bread for an authentic and comforting meal.
Notes
- Burgoo is traditionally a thick, stew-like dish that can include other meats such as pork or lamb for added depth.
- Leftovers often taste better the next day as the flavors continue to meld overnight.
- For a thicker consistency, mash some of the vegetables and meat in the pot before serving.
