Burgoo Recipe – Immaculate Bites

Burgoo vs. Irish Stew

Both stews are similar. In fact, burgoo is a version of Mulligan stew (Irish). Irish stew is typically made with lamb or mutton, while burgoo is throwing whatever meat you like and any vegetables you can find into an iron pot and letting it cook down. Each family’s burgoo might be a little different, but ‌everyone agrees on a few ground rules: Use more than one type of meat, add a bunch of vegetables, and let it simmer.

Recipe Ingredients

• Pork– You can use any cut of pork, but the shoulder or butt works great for slow cooking.
• Beef– This can be any kind of stew beef or a chuck roast. There’s no need to get a pricy, fatty cut for this recipe because the meat will have plenty of time to tenderize as it cooks.
• Chicken- Dark meat is king for this meal. Bone-in chicken thighs are perfect because they can cook for a long time without drying out.
• Vegetables– Hearty vegetables work best in burgoo because of how long it cooks. Onion, green peppers, carrots, celery, potatoes, garlic, corn, lima beans, and a can of crushed tomatoes are a good start.
• Stock– Beef stock, chicken stock, vegetable stock, or a mixture will add flavor to your burgoo as it cooks down.
• Flavoring– Fresh thyme, bay leaves, beef or chicken bouillon, Worcestershire sauce, and vinegar will give the stew a good base of flavor you can get creative with.

How to Make Burgoo

• Brown the Meat – In a large, heavy-bottom pot on high heat, get some vegetable oil smoking hot, and, in batches, seer the meat on all sides. Season each batch as you go, and don’t overcrowd the pot. Set aside the browned meat in a bowl or on a cutting board. Then repeat with the chicken thighs. If your chicken has the skin on, start browning it skin side down. (Photos 1-3)
• Sautee Vegetables – After all the meat is browned, lower the heat to medium, and the onions, bell peppers, thyme, carrots, celery, and garlic. Cook until fragrant, about 3 minutes. Add a little oil as you need. (Photos 4-5)
• Add Seasoning – Throw in your can of tomatoes, followed by bay leaves and bouillon powder. Stir to get everything combined for about 2 minutes. (Photo 6)
• Add Meat – Once everything is well acquainted and smelling amazing, reintroduce the browned meat. (Photo 7)
• Make the Stew – After you add the meat back in, pour in your broth, water, Worcestershire sauce, and vinegar. Stir the burgoo as it comes to a boil, then reduce the heat and let it simmer for a minimum of 2 hours. (Photo 8)
• De-Bone Chicken – After the soup has simmered for 2 hours, remove the chicken and shred it off the bone and back into the burgoo. You can get rid of the skin if you want. (Photo 9)
• Chunk the Meat – If you cook the meat in large pieces, they’ll be more tender, then you can break them into smaller bite-sized chunks. You can do this right in the pot with a fork or wooden spoon.
• More Vegetables – Now, you can throw in diced potatoes, corn, and lima beans. You can use canned or fresh corn here. Let it cook for at least another 40 minutes or until the potatoes have the texture you like. (Photo 10)
• Season – Add more salt and pepper or embellish with other spices you want to flavor your burgoo.
• Reduce – Depending on how you want to serve it, you can let it cook down until it’s nice and thick or add more water to thin it out.
• Serve it while it’s hot.

Recipe Variations

1. Play with different combinations of vegetables in your burgoo. Cabbage, green bean, and other root vegetables work great.
2. Make it spicy by adding some fresh jalapenos to your veggies or tossing in some adobo chilies.
3. Give it a Cajun flair by adding some Creole seasoning and chili powder. Add BBQ sauce when you add the tomatoes, and let that sweet, tangy flavor blow your burgoo-living mind.
4. You can give this a Mexican vibe by adding cumin or a pack of taco seasoning and finishing with some lime. Instead of browning the meats in the pot, use leftover smoked meats for added depth of flavor. The options to customize this dish for your taste are endless.

Tips and Tricks

1. Cut down on prep time and use frozen vegetables instead of chopping fresh.
2. Put your stew in the oven at 350℉/177℃ and let it simmer with the lid cracked. This will clear up stove space to make burgoo sides.

Make-Ahead Instructions

You can use the slow cooker for an even better burgoo. Just start the stew in the morning, and let simmer on low until dinner time.

Serving and Storage Instructions

Whether you serve it in a bowl or a styrofoam cup, this deliciousness is served hot. Some people enjoy burgoo with cornbread, but it’s great on its own.

You can put the entire pot of burgoo in the fridge once it has cooled. Or you can portion the leftovers into separate airtight containers for easy access later.

Reheat your buroo in a bowl in the microwave or in a pot on the stove. You may want to add some water, so it stays thick, but not too thick.

FAQs

What to Serve with Burgoo

A natural companion would be any kind of bread, especially cornbread. You could also make homemade crescent rolls or Texas Roadhouse Rolls.

If you want spicier bread, Mexican cornbread has cheese and jalapenos in it! Or, to keep things simple, you can make my 3-ingredient biscuits to pair with your burgoo.

More Fabulous Stew Recipes to try

1. Jamaican Oxtail Stew
2. Okra and Tomatoes with Chicken
3. Okra Stew
4. Instant Pot Beef Stew
5. Brown Stew Chicken

Conclusion

Burgoo is a satisfying meal meant to be enjoyed as a community because the ingredients are easy to find and can it be cooked in huge batches. How do you plan on customizing the flavor of your burgoo? Let me know in the comments. ❤️