Burgoo
Burgoo is a thick Kentucky stew that turns a pound of leftover cooked meat into a pot big enough for a crowd. Traditionally it was made with game or mutton, but barbecued pork or chicken gives a smoky depth that suits the modern version well. Beef and chicken stock together make a layered base, and a splash of Worcestershire adds savor. Okra, lima beans and corn keep it distinctly Southern.
Instructions
Dice the tomatoes, onion, celery, green pepper, potato and carrots, and mince the garlic. If your cooked meat is in large pieces, cut it into bite-size chunks.
Put the meats, chicken stock, beef stock and Worcestershire sauce in a large pot. Add the diced vegetables, peas, okra, lima beans, corn and garlic.
Season with a little salt and pepper, then bring the pot to a boil over high heat.
Turn the heat down so the stew simmers gently, and cook for 2 hours. Skim off any foam or fat that collects on the surface as it cooks.
Taste near the end and adjust the salt and pepper. The burgoo is ready when the vegetables are very soft and the broth has taken on a rich, meaty flavor.
Make it personal.
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