Kentucky’s one-pot tradition comes alive in this hearty stew that’s been feeding crowds for generations. I first tasted it at a local church picnic, where the line for burgoo stretched longer than for anything else.
This dish transforms simple ingredients into something deeply satisfying through slow simmering. The long cooking time melds flavors together in a way that’s impossible to rush. It’s the kind of recipe that tastes even better the next day.
You’ll end up with a thick, rich stew packed with tender meat and vegetables, each spoonful carrying the warmth of Kentucky hospitality. The pot gets passed around at gatherings, always returning empty.
Perfect for feeding a crowd or meal prepping for the week. Here’s how to make this time-honored dish at home.
Ingredients for Old Hickory Burgoo
This one-pot stew brings Kentucky tradition to your table with tender meats and hearty vegetables.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs 🍗 | 2 lb | Boneless, skinless, cut into chunks |
| Beef Chuck Roast 🥩 | 2 lb | Cut into 1-inch cubes |
| Pork Shoulder 🥓 | 1 ½ lb | Trimmed and cubed |
| Potatoes 🥔 | 2 lb | Yukon Gold, peeled and diced |
| Carrots 🥕 | 4 whole | Peeled and chopped into chunks |
| Onions 🧅 | 2 whole | Yellow, diced large |
| Corn Kernels 🌽 | 2 cups | Fresh or frozen, no need to thaw |
| Lima Beans 🟢 | 1 ½ cups | Frozen, no need to thaw |
| Tomatoes 🍅 | 2 whole | Fresh, diced with juices |
| Chicken Stock 💧 | 8 cups | Low-sodium preferred for control |
| Worcestershire Sauce 🍶 | 2 tbsp | Traditional brand for authenticity |
| Apple Cider Vinegar 🍏 | 2 tbsp | For balancing richness |
| Bay Leaves 🌿 | 2 whole | Dried, removed before serving |
| Dried Thyme 🍃 | 1 tsp | Crushed between fingers |
| Salt 🧂 | 2 tbsp | Kosher, adjust to taste |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
The meats form the foundation. Chicken thighs (skinless for cleaner broth) and beef chuck (well-marbled for tenderness) are non-negotiable for authenticity. Source from local butchers or Whole Foods for quality cuts. Pork shoulder adds depth—ask for Boston butt at the counter. For the stock, homemade is ideal, but Swanson or Better Than Bouillon work in a pinch.
Out of pork? Double the beef chuck keeps it rich. No lima beans? Great Northern beans or peas substitute well. Fresh corn off the cob is superior, but frozen works without thawing. The vinegar brightens the stew—white wine vinegar can replace apple cider. For the tomatoes, San Marzano canned (crushed by hand) are a worthy shortcut when fresh aren’t in season.
Burgoo improves overnight. Refrigerate for up to 5 days or freeze for 3 months. Portion into containers for easy reheating. The flavors deepen with time, making leftovers a bonus. Always remove bay leaves before storing to avoid bitterness.
Why You’ll Love This Recipe
- Dump and Simmer: I just brown the meats, toss everything in one pot, and let the stove do the work for hours.
- Meat Lovers’ Dream: The chicken thighs, beef chuck, and pork shoulder melt together into this rich, smoky broth that’s ridiculous with a crusty bread.
- Feeds Everyone: I’ve served this at Sunday suppers and it’s the only thing my picky uncle and veggie-averse nephew both clean their bowls of.
- Leftovers for Days: Honestly, it tastes even better the next day—my freezer’s always stocked with portions I can reheat in minutes.
Step-by-Step Instructions for Old Hickory Burgoo
This one-pot Kentucky classic builds layers of flavor through careful timing and technique.
Step 1: Brown the Meats for Depth of Flavor
Heat a large, heavy pot over medium-high heat. Working in batches to avoid crowding, sear the 2 lb Chicken Thighs, 2 lb Beef Chuck Roast, and 1.5 lb Pork Shoulder until deeply browned on all sides. This caramelization creates the foundation of your burgoo’s rich flavor.
Don’t rush this process—each piece should develop a dark crust before turning. Transfer browned meats to a plate and set aside. The fond left in the pot will dissolve into your stock, adding incredible depth to the final dish.
Step 2: Sauté Vegetables to Build the Base
In the same pot, add the 2 whole Onions, 4 whole Carrots, and 2 whole Tomatoes. Cook over medium heat for 8-10 minutes, stirring occasionally, until the onions soften and the mixture begins to develop a rich color.
Add the 2 tbsp Worcestershire Sauce, 2 tbsp Apple Cider Vinegar, 1 tsp Dried Thyme, 2 tbsp Salt, and 1 tsp Black Pepper. Stir well to combine, allowing the acids to deglaze the pot and lift any browned bits from the bottom.
Step 3: Simmer the Stew to Perfection
Return all meats to the pot. Pour in the 8 cups Chicken Stock and add the 2 whole Bay Leaves. Bring to a boil, then reduce heat to maintain a gentle simmer. Partially cover and cook for 1.5 hours, stirring occasionally.
The meats should become fork-tender and begin to break apart. This slow cooking allows the collagen in the tougher cuts to melt into gelatin, creating a luscious, thick broth that defines authentic burgoo.
Step 4: Incorporate Vegetables and Finish
Add the 2 lb Potatoes, 2 cups Corn Kernels, and 1.5 cups Lima Beans. Stir well to combine. Continue simmering, uncovered, for 30-45 minutes until the potatoes are tender and the stew has thickened slightly.
The potatoes will absorb some of the rich broth while releasing starch to thicken it. Taste and adjust seasoning if needed, though the long cooking time should have concentrated the flavors beautifully. Remove and discard the bay leaves before serving.
Step 5: Rest and Serve
Remove the pot from heat and let the burgoo rest for 15 minutes before serving. This allows the flavors to meld and the stew to reach its ideal consistency.
Ladle into bowls, ensuring each serving contains a generous mix of meats and vegetables. The stew should be thick enough to coat a spoon, with visible chunks of meat and vegetables throughout. This traditional Kentucky dish improves overnight, so consider making it a day ahead for even deeper flavor.
Pro Tips For Making Old Hickory Burgoo
- Brown Your Meats: Sear the chicken thighs, beef chuck, and pork shoulder in batches—don’t crowd the pot or they’ll steam instead of brown. I learned this the hard way after ending up with pale, sad meat in my first few burgoo attempts.
- Trim Excess Fat: Leave some fat for flavor, but trim the thick, rubbery bits from the pork shoulder and beef chuck. It won’t render down and just turns chewy in the final dish.
- Simmer, Don’t Boil: Keep the burgoo at a gentle simmer, not a rolling boil, or the potatoes and carrots will turn to mush. About 2-3 small bubbles breaking the surface at a time is the sweet spot.
- Use a Heavy Pot: A Dutch oven or thick-bottomed stockpot prevents scorching, especially with the long cook time this stew needs. My grandmother swore by her cast iron—after burning one batch in a thin pot, I finally understood why.
Make-Ahead Tips for Leftovers
Overnight Flavor Boost
This dish actually improves with time. I always make burgoo a day ahead when possible—the flavors deepen and meld together in ways that simply can’t happen in a single cooking session. Store it in the refrigerator for up to 5 days in an airtight container. 💪
Freezer-Friendly Portions
Burgoo freezes beautifully for up to 3 months. I like to portion it into quart-sized freezer bags before freezing. Lay them flat to save space, and they’ll thaw faster when you’re ready to reheat. Leave 1 inch of headspace for expansion.
Reheating Methods
For stovetop reheating, transfer to a heavy pot, add ¼ cup water or stock, and warm over medium-low heat for 15-20 minutes. Stir occasionally to prevent sticking. The stew should reach 165°F before serving.
Microwave Convenience
For quick meals, microwave individual portions covered with a damp paper towel. Use 70% power for 3-4 minutes, stir, then continue in 1-minute intervals until hot. Add a splash of water if it looks too thick.
Meal Prep Strategy
This is perfect for Sunday meal prep. Cook a big batch, then divide into portions for the week. I find it reheats best with a little extra liquid. The meats and vegetables hold up well to reheating, maintaining their texture.
Bay Leaf Removal
Always
Nutrition Facts
Frequently Asked Questions
Can I make this in a slow cooker?
Brown the meats first, then transfer everything to your slow cooker. Cook on low for 8-10 hours or high for 5-6 hours. The flavors will develop beautifully.
Why include three different meats?
Traditional burgoo uses multiple meats for depth of flavor and texture. The combination of chicken, beef, and pork creates a rich, complex broth that defines this Kentucky classic.
Can I use a Dutch oven instead of a stock pot?
A Dutch oven works perfectly and may even improve results. Its heavy bottom prevents burning, and the tight lid helps retain moisture during the long simmer. Just monitor the heat.
How do I thicken it if it’s too thin?
Simmer uncovered for 15-20 minutes to reduce the liquid. For quicker results, mix 2 tbsp cornstarch with 2 tbsp cold water and stir into the stew. Simmer for 5 minutes.
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