Burgoo || Gracefult Kitchen

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Burgoo

Banana Bread

Burgoo is a classic Kentucky dish. This version features chicken, pork, beef, and vegetables for a hearty stew meant to feed a crowd.

Ingredients

2 tablespoons canola oil, divided
1 1/2 pounds bone-in, skin-on chicken thighs (about 4 thighs), trimmed
2 pounds boneless pork shoulder (Boston butt), trimmed and cut into 2-inch pieces
1 pound boneless chuck roast, trimmed and cut into 2-inch pieces
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 large yellow onion, chopped
1 large green bell pepper, chopped
3 medium carrots, peeled, halved lengthwise, and sliced
6 medium-size garlic cloves, finely chopped
3/4 teaspoon dried thyme
1/4 cup apple cider vinegar
1 1/2 tablespoons hot sauce, plus more for serving
8 cups lower-sodium chicken broth
1 (28-ounce) can whole peeled plum tomatoes, undrained and roughly crushed by hand
1 pound russet potatoes, peeled and chopped into 1/2-inch pieces
1 cup frozen corn
1 cup frozen lima beans
1 1/2 tablespoons Worcestershire sauce

Description

Heat 1 tablespoon of the oil in a large Dutch oven over medium-high until shimmering. Sprinkle chicken, pork, and beef all over with salt and pepper. Place chicken, skin side down, in hot oil. Cook, undisturbed, until skin is golden brown and crisp, 8 to 12 minutes. Transfer browned chicken to a large bowl. Do not clean Dutch oven.
Working in 2 batches, add pork and beef to drippings in Dutch oven, and cook over medium-high, turning occasionally, until deeply browned on 2 to 3 sides, 8 to 12 minutes total. Transfer browned pork and beef to bowl with chicken.
Remove and discard all but 1 tablespoon drippings from Dutch oven; reduce heat to medium. Add onion, bell pepper, and carrots; cook over medium, stirring often and scraping up any browned bits from bottom of Dutch oven, until onion softens slightly, about 5 minutes. Add garlic and thyme; cook, stirring often, until fragrant, about 1 minute. Add vinegar and hot sauce; cook, stirring often, until slightly thickened and liquid is almost completely evaporated, 1 to 2 minutes.
Add broth, tomatoes, and browned meats (Dutch oven may be quite full); bring to a boil over high. Reduce heat to low, and simmer, partially covered but leaving a 1-inch gap and stirring a few times, until meat is very tender, 1 hour, 30 minutes to 1 hour, 45 minutes, adjusting heat as needed to maintain a simmer.
Using a slotted spoon or kitchen tongs, transfer chicken, pork, and beef to a cutting board. Add potatoes, corn, lima beans, and Worcestershire sauce to Dutch oven. Bring a simmer over medium-high, then reduce heat to medium-low. Simmer, uncovered and stirring occasionally, until potatoes are tender, about 15 minutes, skimming and discarding fat from surface as needed.
While potatoes cook, remove chicken meat from bones; discard bones and skin. Shred pork and beef into bite-size pieces using 2 forks, discarding any large pieces of fat. Return shredded meat to Dutch oven, and cook, stirring often, over medium-low until heated through, about 2 minutes. Divide evenly among bowls, and serve with additional hot sauce.