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Kentucky Burgoo

recipe at a glance
Rating: 4/5 4 stars
1 review
2 comments

ready in: 2-5 hrs
serves/makes:   10
  

recipe id: 22407
cook method: crock pot

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ingredients

1 pound lean beef stew meat
1 pound pork stew meat or chops, cut in 1" pcs.
1 teaspoon onion salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
3 sliced carrots
1 medium onion, chopped
4 skinned chicken thighs
4 small red potatoes, peeled if desired and cubed
1 cup chopped green bell peppers
1 can (14.5 ounce size) stewed tomatoes, cut-up and juice reserved
1 can (10.5 ounce size) double strength chicken broth
1 can (17 ounce size) whole kernel corn
1 can (17 ounce size) lima beans, drained

directions

Place beef and pork in a 6-quart slow cooker. Sprinkle with onion salt, pepper and red pepper. Toss until evenly coated.

Layer in slow cooker, in order, carrots, onion, chicken, potatoes, green pepper and stewed tomatoes with juice. Add chicken broth. Pour liquid from corn into slow cooker; set corn aside. Do Not Stir mixture in slow cooker.

Cover and cook on high for 4 to 4 1/2 hours or on low for 8 to 9 hours or until beef, pork and vegetables are tender.

Remove chicken. Stir corn and lima beans into mixture in slow cooker. Cook on high for 30 minutes or until heated through.

Meanwhile, when cool enough to handle, remove chicken from bones and cut into bite-size pieces. Discard bones. Return chicken to mixture and heat through.

shared by

Arlinda

nutrition

316 calories, 11 grams fat, 29 grams carbohydrates, 26 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com
Nov 4, 2012

Guest Foodie
COMMENT:
I made this using deer meat instead of beef. I had to add salt and garlic powder to taste and thicken the juices to make it like a stew. All the guys really liked it.



Registered Member at CDKitchen.com



Member since: April 15, 2011
REVIEW: recipe rating
Made it today and it was good.

Now then, the Burgoo to which I must compare it was what I have had a few times at a place called "Mark's Feed Store" in Louisville. Their recipe seemed pretty much the same except thicker (as if made with Cream of Chicken soup instead of chicken broth) and a tad "peppery-er". I really liked it that way and so the next time I make it (and there will be a next time), I will likely try it with the Cream of Chicken soup and a little more pepper.



Registered Member at CDKitchen.com
Apr 15, 2011

ManChef53
Member since: April 15, 2011
COMMENT:
I'm anxious to give this recipe a try, but I have one question regarding ingredients. You mention:

1/4 teaspoon ground red bell peppers

When I see "red bell pepper", I understand that to mean the large, sweet variety. Using "1/4 teaspoon ground" makes me believe it should be more of the cayenne variety. Unless I hear otherwise, I'll go with the cayenne.


CDKitchen Note: Yep, pretty sure they meant cayenne. Will update the recipe to reflect that.