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Burgoo

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Description

A hearty regional stew, burgoo is chock full of various meats and lots of vegetables simmered long and slow for hours. Invite your friends: It’s meant to feed a crowd!

Ingredient:

  • 3 tablespoons olive oil, divided
  • 2 pounds boneless pork shoulder butt roast, cut into 1-1/2-inch cubes
  • 2 pounds boneless beef chuck roast, cut into 1-1/2-inch cubes
  • 2 pounds bone-in chicken thighs
  • 3 medium carrots, cut into 1-inch pieces
  • 2 celery ribs, cut into 1-inch pieces
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 3 garlic cloves, minced
  • 2 cartons (32 ounces each) reduced-sodium beef broth
  • 1 can (28 ounces) crushed tomatoes
  • 3 bay leaves
  • 2 teaspoons salt
  • 2 teaspoons dried thyme
  • 1 teaspoon pepper
  • 2 medium potatoes, peeled and cubed
  • 2-1/2 cups frozen lima beans (about 12 ounces)
  • 2-1/2 cups frozen corn (about 12 ounces)
  • 2 cups finely chopped cabbage
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons cider vinegar
  • Hot pepper sauce, optional