A classic Southern stew meant to be shared.
This heartystew freezes well, which is a good thing because itfeeds a large crowdand you may have leftovers.
It tastes even better the next day when the flavors have had time to marry.
Credit:Greg DuPree; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox
What Does Burgoo Taste Like?
Pork, chicken, or beef can be substituted with any proteins you prefer, including wild game.
you’ve got the option to also adjust the types and quantities of seasonings as desired.
Burgoo only improves as the flavors marry, particularly overnight.
Thaw overnight in the refrigerator if frozen, and reheat on the stovetop until hot throughout before serving.
bone-in pork loin roast
1(3 1/2-lb.)
whole chicken
3qts.water
4lbs.80/20 ground beef
6cupsfrozen whole kernel corn (about 2 lb.)
5cupsfrozen purple hull peas (about 1 3/4 lb.)
5cupsfrozen lima beans (about 1 3/4 lb.)
3cupschopped cabbage (about 16 oz.)
3cupsdiced russet potato (about 16 oz.)
3cupschopped yellow onion (about 12 oz.)
1(32-oz.)
bottletomato or vegetable juice (such as V8)
1(28-oz.)
cancrushed tomatoes, undrained and chopped
2cupsfrozen cut okra (about 10 oz.)
3cupsdiced carrots (about 1 lb.)
1 1/2cupschopped green bell pepper (about 6 oz.)
Cover and reduce heat to medium-low.
Shred meat:
Remove meat, reserving cooking liquid in Dutch oven.
Let meat cool about 15 minutes.
Remove and discard bone from pork; shred pork.
Shred chicken, discarding skin and bones.
Refrigerate shredded chicken and pork in airtight containers until ready to add to recipe in Step 3.
Transfer beef to a large bowl.
Repeat procedure twice with remaining ground beef.
Bring to a boil over high.
One main differentiator is that burgoo may contain mutton, while Brunswick stew does not.
