Kentucky Burgoo

From Cook's Country | April​/May 2009

Why this recipe works:

We wanted to uncover the secrets of this rich and meaty regional stew—traditionally cooked in a cauldron over an open flame with a long list of ingredients. We found that authentic Kentucky Burgoo recipes contained mutton, or mature lamb, but most supermarkets didn't carry it. Instead, we used… read more

We wanted to uncover the secrets of this rich and meaty regional stew—traditionally cooked in a cauldron over an open flame with a long list of ingredients. We found that authentic Kentucky Burgoo recipes contained mutton, or mature lamb, but most supermarkets didn't carry it. Instead, we used lamb shoulder chops, which became tender when stewed. The bones in the chops also added flavor and body. Tasters preferred chicken thigh meat to breasts, which dried out and got lost in the busy stew. For the vegetables, the ease of using canned tomatoes, frozen corn, and frozen lima beans made up for having to chop the onions, garlic, and potatoes by hand. Worcestershire sauce gave much needed richness to the stew, and a bit of black pepper added at the end of cooking restored a pleasant, spicy heat to our Kentucky Burgoo.

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Serves 6 to 8

if you can't find the lamb shoulder chops, substitute 1 1/2 pounds of lamb stew meat or beef chuck stew meat.

Ingredients

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