Appalachian Burgoo: The Stew That Fed a Community

HISTORY

Long before slow cookers hummed quietly on suburban countertops, great iron kettles bubbled over open fires across the hills of Kentucky and Appalachia. Inside those kettles was burgoo — a thick, smoky, hearty stew built from necessity, ingenuity, and whatever ingredients happened to be nearby.

Burgoo has been called Kentucky’s answer to gumbo, Brunswick stew, and even Irish stew, but it stands proudly on its own. Traditionally, it was less of a strict recipe and more of a community event. Farmers, hunters, church groups, and families would gather together, each bringing meat or vegetables to contribute to the pot. The result was a deeply flavorful stew designed to feed a crowd and stretch ingredients during hard times.

The origins of burgoo are debated almost as fiercely as college basketball in Kentucky. Some stories trace it back to Civil War camp cooks, while others claim it evolved from frontier hunting stews. Early versions often included wild game such as squirrel, rabbit, venison, or even raccoon. Modern burgoo usually leans on beef, pork, and chicken instead.

One thing most Kentuckians agree on: real burgoo should simmer for hours until the vegetables nearly melt into the broth. Old-timers even joked that a spoon should stand upright in a proper bowl of burgoo. Cornbread or biscuits were almost mandatory alongside it, ready to soak up every last drop.

Today, burgoo remains a staple at Kentucky Derby celebrations, church suppers, political rallies, and Appalachian gatherings. It is comfort food with smoke in its soul — humble, practical, and rich with regional history.

Here are two versions of a recipe.  The first is simple and the second is much more traditional and involved.

INGREDIENTS

• 8 ounces beef stew meat
• 16 ounces smoked sausage
• 1 onion, diced
• ½ cup frozen sliced okra
• ½ cup frozen lima beans
• 16 ounces frozen vegetable soup mix
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 16 ounces shredded cooked chicken
• 4 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 tablespoons bourbon
• salt and pepper

DIRECTIONS

1. Brown the beef and smoked sausage, then remove the meat from the pot.
2. Cook the onion and all of the frozen vegetables in the pot along with the garlic.
3. When the garlic becomes fragrant, stir the canned tomatoes into the vegetable mixture.
4. Return the beef and sausage to the pot along with the chicken, broth, Worcestershire sauce, bourbon, salt, and pepper.
5. Bring the burgoo to a boil, then reduce the heat to a simmer.
6. Simmer the burgoo for 2 hours before serving.

Traditional Appalachian Kentucky Burgoo Recipe

Ingredients

• 2 pounds beef stew meat, cut into chunks
• 1 pound pork shoulder, cut into chunks
• 1 pound boneless chicken thighs
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 celery stalks, chopped
• 3 carrots, sliced
• 4 cloves garlic, minced
• 1 green bell pepper, chopped
• 2 medium potatoes, diced
• 1 (14-ounce) can diced tomatoes
• 4 cups beef broth
• 4 cups chicken broth
• 1 cup frozen corn
• 1 cup frozen lima beans
• 1 cup sliced okra
• 2 tablespoons Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 tablespoon kosher salt
• 2 bay leaves
• Hot sauce, optional

Instructions

1. Heat the oil in a large Dutch oven or heavy stockpot over medium-high heat.
2. Brown the beef and pork in batches until deeply caramelized. Remove and set aside.
3. Add the chicken thighs and lightly brown them as well.
4. Add the onion, celery, carrots, garlic, and bell pepper. Cook about 5 minutes until softened.
5. Return all meat to the pot. Add the potatoes, tomatoes, beef broth, chicken broth, Worcestershire sauce, paprika, cayenne, salt, pepper, and bay leaves.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 3 hours, stirring occasionally.
7. Remove the chicken thighs, shred the meat, and return it to the pot.
8. Stir in the corn, lima beans, and okra. Simmer uncovered another 30 to 45 minutes until thickened.
9. Taste and adjust seasoning. Add hot sauce if desired.
10. Serve hot with cornbread, biscuits, or saltine crackers.

Like many Appalachian dishes, burgoo only gets better the next day. The flavors settle together overnight like an old mountain ballad — smoky, savory, and impossible to rush.