The Atlanta Journal-Constitution
KENTUCKY BURGOO
This recipe may remind you of Brunswick stew, with its variety of meats and mix of vegetables. Made traditionally, the Burgoo could include meat on the bone and a range of game such as venison, squirrel and duck.
Patria’s family uses fresh corn, lima beans and okra when possible, but frozen will do in a pinch. His grandmother would add the potatoes with their peel since she always said that’s where the vitamins were, but Patria likes to peel his potatoes for this more “refined” version.
And he says, “It’s widely argued that burgoo is not burgoo unless you can stand a spoon in it, so if you prefer a thicker stew, simply reduce the liquid to desired thickness. ”If you wish, serve your burgoo garnished with colorful, tart sorrel leaves, as Patria does, but be sure to serve with toasted bread. He likes the country wheat from Alon’s Bakery.
1 tablespoon lard or olive
oil
1 pound sirloin, cut into
1-inch cubes
1/2 pound pork butt, cut
into 1-inch cubes
1/2 pound boneless, skinless chicken thighs, cut into 1-inch cubes 1 cup diced yellow onion 1 cup diced green bell
pepper
1 cup diced carrot
3 cloves garlic
4 cups beef stock
3 1/2 cups water, divided 1/2 teaspoon salt
1/2 teaspoon black pepper 2 1/2 cups potatoes, cut
into 1/2-inch chunks 1 cup lima beans 1 cup corn
1 cup sliced okra 1 tablespoon fresh thyme
leaves
1 tablespoon chopped
fresh parsley 1 (15-ounce) can diced
tomatoes, with liquid 3 tablespoons apple cider
vinegar
2 tablespoons light brown
sugar
2 tablespoons tomato
paste
1 tablespoon Worcestershire sauce In a large Dutch oven, heat lard or oil over medium-high heat. Add sirloin, pork and chicken and sear until browned on all sides. Depending on the size of your Dutch oven, you may need to do this in batches. Do not crowd pan. Remove meat from Dutch oven and add onion, pepper, carrot and garlic. Cook until vegetables begin to turn golden brown. Return meat to pot and add stock and 3 cups water. Add some salt and pepper. Bring to a boil. Reduce heat and simmer uncovered for 1 hour. Add remaining ½ cup water, potatoes, lima beans, corn, okra, thyme and parsley. Return mixture to a boil, then reduce heat and simmer uncovered 30 minutes. Stir in tomatoes, vinegar, brown sugar, tomato paste and Worcestershire. Simmer 30 minutes. Taste for seasoning, adding more salt or pepper if needed. Makes: 13 cups
Per 1-cup serving: 251 calories (percent of calories from fat, 34), 17 grams protein, 25 grams carbohydrates, 5 grams fiber, 9 grams fats (3 grams saturated), 40 milligrams cholesterol, 884 milligrams sodium.