Mom's Best Recipes
Recipe

Kentucky Burgoo

A thick, long-simmered Kentucky stew with beef, chicken, and a heavy load of vegetables, served best with cornbread.

Author By Pip
4.8
A rustic bowl of Kentucky burgoo, thick and hearty with visible chunks of beef, shredded chicken, corn, lima beans, and vegetables, set on a wooden table in warm kitchen light
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Pull up a chair. Our little hedgehog host Pip is sliding a big pot onto the stove, because Kentucky burgoo is not a hurry-up supper. It is a mixed-meat, vegetable-packed stew that simmers until everything turns cozy, rich, and spoon-clinging.

This version uses beef plus chicken (a common modern combo that is easy to find), and it leans into what makes burgoo special: a heavy load of vegetables and a texture that ends up thicker than soup, more like a stew that does not want to let go of your spoon.

Raw beef chuck cubes, chicken thighs, onions, celery, carrots, potatoes, cabbage, corn, lima beans, tomatoes, and broth arranged on a kitchen counter in natural light

What makes burgoo different

Beef-and-potato stew is usually a simpler lineup: beef, potatoes, carrots, and a gravy-like broth thickened with flour. Burgoo is its own creature.

  • Two meats (or more): Traditionally burgoo can include a mix like beef, chicken, pork, mutton, or game. Using beef and chicken gives you that signature "mixed pot" flavor without making grocery shopping feel like a scavenger hunt.
  • More vegetables, more variety: Along with the usual onions, carrots, and potatoes, burgoo often includes corn, beans (like limas), and cabbage. That mix is part of the identity.
  • Longer simmer, thicker finish: Burgoo is meant to cook for a while, so the vegetables soften, the meats get tender, and the pot naturally thickens. Some cooks lightly mash a portion at the end to make it extra spoonable.

That thick texture

Burgoo should be thick enough to mound slightly on a spoon, not brothy like vegetable soup. You get there by:

  • Time: low simmering reduces the liquid and softens vegetables so they thicken the pot naturally.
  • Starchy vegetables: potatoes help the stew body up.
  • A gentle mash: mashing a cup or two of the stew near the end makes a big difference without adding flour.

If you prefer a looser stew, simply skip the mash step and add a splash of broth at the end.

Why It Works

  • Long-simmered flavor: Beef and chicken cook together with vegetables and seasonings for a rich, layered pot of comfort.
  • Thick, hearty texture: Potatoes and slow simmering create that signature burgoo spoon-cling, with an optional quick mash to finish.
  • Veggie-forward and crowd-friendly: A generous mix of cabbage, corn, tomatoes, and beans makes it feel like a whole meal in one bowl.
  • Make-ahead magic: Like many stews, it tastes even better after a night in the fridge.

Pairs Well With

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Storage Tips

Storage and make-ahead

Make-ahead note: Burgoo is a next-day superstar. Cool it, refrigerate overnight, then reheat gently. The flavor deepens and the texture thickens slightly as it rests.

Yield note: This makes a big pot, about 4 1/2 to 5 quarts, depending on how much it reduces and how thick you mash it.

Refrigerator

Store in airtight containers for up to 4 days.

Freezer

Freeze in freezer-safe containers for up to 3 months. Leave a little headspace for expansion.

Reheating

Warm over medium-low heat, stirring occasionally. Add a splash of broth or water if it thickened more than you like. Reheat until steaming hot throughout.

Common Questions

Common questions

Do I have to use two meats?

Burgoo is known for mixed meats, so I recommend it. If you only have one, you can still make a delicious vegetable-heavy stew, but it will taste more like a classic beef stew than true burgoo.

What cut of beef works best?

Chuck roast is the go-to for slow simmering. It becomes tender and flavorful without drying out.

How do I know the chicken is done?

Chicken is done when it reaches 165°F and shreds easily. Thighs are forgiving, so I also go by feel: if it pulls apart without a fight, you are right where you want to be.

Can I make burgoo in a slow cooker?

Yes. Brown the beef first if you want extra flavor, then cook on low for 8 to 9 hours or high for 4 to 5 hours. Add the potatoes for the last 3 to 4 hours (low), and add the cabbage for the last 1 to 2 hours (low) so it stays tender, not total mush. Finish with the mash step if you want it thicker.

How do I thicken burgoo without flour?

Mash a portion of the potatoes and vegetables right in the pot. You can also simmer uncovered longer, stirring often so the bottom does not scorch.

Is burgoo spicy?

Usually it is savory, not hot. This recipe uses a little black pepper and optional hot sauce at the table, so everyone can adjust the heat their own way.

Pip, our kitchen companion, thinks burgoo is what happens when a stew pot decides to host a potluck. A little of this, a little of that, and somehow it all turns into one big, comforting bowl. The best part is how it fills the kitchen with that slow-simmer smell that makes everyone wander in to “just check” what is cooking.