Burgoo

Name: Burgoo
Yield: Makes 1 gallon, about 12 servings
Ingredients: 1 pound bone-in beef chuck or short-rib; 1 pound bone-in lamb sirloin roast or sirloin chops; 3 to 3 1/2 pounds chicken thighs or legs; 1 tablespoon salt; 12 cups water; 1 large onion, chopped (about 2 cups); 6 cloves garlic, minced; 2 1/2 cups frozen mixed vegetables (one 12-ounce bag); 2 1/2 cups frozen sliced okra (one 12-ounce bag); 3 cups cooked, or two 15-ounce cans, butter beans, drained; 1 1/2 cups diced fresh tomatoes or one 15-ounce can diced tomatoes; 1/3 cup Worcestershire sauce; 1/4 cup Kentucky sorghum or molasses; 1/4 cup ketchup; 2 tablespoons apple cider vinegar; 1/2 teaspoon ground cloves; 1/4 teaspoon crushed red pepper flakes; 1/2 cup chopped fresh parsley, optional

By Maggie Green

March 21, 2012

A close relative of Brunswick Stew, Burgoo was traditionally made with small, wild game such as squirrel or rabbit. This recipe adapted from B. Smith makes about 1 gallon, an amount that can easily be made on the stovetop in an 8-quart Dutch oven or soup pot. There are two parts to the recipe: first, making the flavorful meat broth, and then cooking the meat and vegetables together. Burgoo freezes well and tastes even better if it's refrigerated a few days before serving. Lawrenceburg is home to the Anderson County Burgoo Festival, held every September.

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