Easy Burgoo Stew Recipe

March 20, 2019 By: Comments
Tagged: Beef Beef. Celery Celery. Our Brands Our Brands. Soup it Up Soup it Up. Beef Stew Beef Stew. Slow-Cooked Slow-Cooked. Tomatoes Tomatoes. Pork Pork. Affordable Dinner Affordable Dinner. Sunday Dinner Sunday Dinner. Chicken Chicken. Recipes, Easy Recipes, Easy. Potatoes Potatoes. Food Lion Food Lion. Trusted Brands Trusted Brands. Carrots Carrots. Chicken Stew Chicken Stew. Affordable Affordable. Peppers Peppers. Okra Okra. Healthy Healthy. Corn Corn. Soups Stews Soups Stews. Potato Soup Potato Soup. Chicken Dinners Chicken Dinners. Beef Dinners Beef Dinners. Cha-Ching Cha-Ching. Dinner Dinner. Local Goodness Local Goodness. Onions Onions. Garlic Garlic. Easy Easy.
30 Minutes
3 Hours
You might not have heard of burgoo before; it's a beef and vegetable stew usually served to a group & made around the time of the horse races. Try it!


Select ingredients:


  1. Heat a large, heavy-bottomed soup pot or dutch oven over medium-high heat. Add vegetable oil.
  2. Season all of the meats with salt, and work in batches to brown all of the meats in the large pot. As the meat is cooked, move it to a large plate until ready to use.
  3. Once all the meat has been browned and removed from the pot, add the onion, green pepper, carrots, and celery to the pot. Add a pinch of salt and pepper, and more oil if necessary. Stir the vegetables to coat them in oil and salt, scraping up any browned bits from the bottom of the pot. Cook until browned and softened, about 6-7 minutes.
  4. Add garlic, mix into the vegetables, and cook until very fragrant, about a minute.
  5. Add the meats back into the pot, and stir in beef stock, chicken stock, and tomatoes. Reduce the heat to medium-low, cover the pot, and allow to simmer for 1 1/2 hours.
  6. Remove any large chunks of beef from the pot, and cut or shred them into smaller pieces. Place them back into the pot, along with the diced potato and Worcestershire sauce. Stir well, and season to taste with salt and pepper, if desired. Cover the pot again, and allow to simmer for another 30-45 minutes.
  7. Add corn and okra, stir well, and simmer a final 30 minutes. Do a final taste test, and add more salt, pepper, or Worcestershire, if desired.
  8. Serve burgoo hot with cornbread on the side!