Just word itself sounds like there should be a song about it. If you are unfamiliar with the concept of burgoo, it’s Kentucky’s most famous stew, usually made for big gatherings (such as Derby Day) in huge kettles. Burgoo dates to before the Civil War and as legend has it, was invented by a French chef. Like a mulligan stew, it’s sort of a empty-the-fridge recipe. Burgoos typically have at least three different meats, and plenty of vegetables such as corn, okra, and lima beans. Burgoo lovers differ on whether the stew ought to be cooked into a brown, undifferentiated mass, or whether you can still see individual ingredients. Some say burgoo is just a stew if you can’t stand a spoon in it. In this version of burgoo, we like to know what we’re eating (pork, beef, or chicken), so it’s not cooked as long as others. If you want more of a mélange, just cook the meat longer. As with most stews, burgoo is even better the second day. It’s excellent as a Sunday dinner when you want lunches for the coming week. Do not crowd the pan or the meat will steam and not brown well. Do not move the meat while browning a side. Let the meat pieces get well seared. Remove the browned meats to a bowl. After a few minutes of cooking, sprinkle salt over the vegetables. Break the larger pieces of meat into smaller, more manageable pieces. The reason you did not do this at first is because the meats stay juicier when they cook in larger pieces. Return all the meat pieces to the pot and bring it up to a strong simmer. To serve, taste one more time for salt, and add either Worcestershire or salt if you want. Serve with crusty bread or cornbread and a bottle of hot sauce on the side. Classic Kentucky Stew, Burgoo from Sean Timberlake Authentic Kentucky Burgoo from Scrumptious Chef Anderson County Burgoo Festival
