The Kentucky Derby is where sports meets tradition, and the best way to partake in this is by savoring the traditional delicacy called the Kentucky burgoo. The Kentucky burgoo is a native dish with different stories as to its origin, but the endpoint remains the same; it boasts a flavor that keeps you returning for seconds.

Due to its popularity, it is almost impossible to talk of Kentucky Derby party betting ideas without including the derby burgoo. Also, for some, the Kentucky burgoo is a must-have whenever they visit the town for this racing event.

Furthermore, it is very simple to make and although it takes a lot of time to prepare, you can be sure it’s worth the time and effort. To know how to make this delicious stew, read on.

Ingredients

Before preparing the Kentucky burgoo, you must first make sure to have all the right ingredients on the ground. These ingredients include:

• 3 tablespoons of vegetable oil
• Chopped pieces of green pepper
• 1 large onion (chopped)
• A bag of frozen lima beans
• One quart of chicken broth or stock
• Chopped pieces of 2 celery ribs
• A quart of beef broth or stock
• 3-4 inches wide chunks of 4 pounds of pork shoulder
• Chunks of two pounds of chuck roast, stew meat, or an alternative cheap cut of beef
• 3 – 5 pieces of chicken legs
• Chopped pieces of 2 carrots
• A can of crushed tomatoes
• Chopped pieces of 5 garlic cloves
• 2 large potatoes
• One bag of frozen corn
• Worcestershire sauce, 4 to 8 tablespoons
• Pepper and salt
• Tabasco or any other hot sauce on the side

Let’s Make A Kentucky Burgoo!

Step 1

First of all, properly salt the chunks of meat on every side. Then, in a large pot at medium heat, add the vegetable oil until it is shimmering hot. Once it is well heated, you can then add the meat in batches, working to brown them all.

Make sure not to add many chunks at once so that the meat will brown properly and not steam. Also, while browning aside, do not move the meat until they are well seared. Then you can then remove them from the pot and put them in a container.

Step 2

After completely removing the meat, put the celery, onions, green pepper, and carrots into the pot and sear them as well. After cooking them for a couple of minutes, you can add a little salt to the vegetables and also add more oil if necessary.

Once they are well browned, you can add the garlic and cook for another 30 to 45 seconds. Do this until the mix is fragrant.

Step 3

You can then return the browned meats to the pot while also throwing in the beef broth, chicken, and tomatoes. Mix them all up thoroughly until they combine, and then lower the heat. Allow to simmer gently for up to two hours.

Step 4

Take out the pieces of meat and chicken, separate the chicken from the bone, and then cut both the meat and chicken into smaller portions and put them back into the pot. The main purpose of doing this after shimmering is that meat cooked in large chunks is usually juicier. You should then return all the pieces to the pot and increase the heat to induce a strong simmer.

Step 5

Cut the potatoes into medium sizes after peeling, making sure the sizes are as close to those of the meat as possible. Add them to the stew and cook for up to 45 minutes till they are ready. When the potatoes are done, add the Worcestershire sauce and check for salt; the quantity of sauce added depends on your preference.

Step 6

Stir properly and cook for at least another 10 minutes if you like your Kentucky burgoo as a stew with sharp colors. Now, depending on your preference, you can also allow it to cook for longer if you want a Kentucky burgoo that has been mashed into a thick mass.