Burgoo recipe

"If it walked, crawled, or flew, it goes in burgoo." That old adage once applied to this classic southern stew, originally made with an assortment of game and livestock cooked in giant cauldrons known as burgoo kettles.

I follow the diehard rule of using (at least) three meats in my Kentucky Burgoo recipe, opting for tender pork, smoky bacon, and affordable, juicy boneless/skinless chicken thighs. Traditionally you might also see beef in the mix, along with bone-in/skin on chicken pieces. But for my time and money, choosing between pork and beef is usually the best way to go.

How do you burgoo?

A hearty regional stew, burgoo is chock full of various meats and lots of vegetables simmered long and slow for hours. Invite your friends: It’s meant to feed a crowd!

This easy burgoo recipe has chicken, pork, beef, corn, lima beans, and potatoes that simmer into a hearty big-batch stew.

A hearty stew made of beef, chicken, and pork, plus, potatoes, corn, lima beans, and okra.

Kentucky is famous for its burgoo. Kentucky Burgoo is a rich, satisfying stew full of meat, game and vegetables. Hearty enough to be a meal in itself, you won't be sorry you have this on cold days. It freezes beautifully.

Kentucky Burgoo can be different from region to region and even from town to town. Here is the recipe that I learned from my local Burgoo experts

A recipe for a classic Kentucky burgoo, a hearty stew always made with several meats, in this case pheasant, squirrel and venison.

Makes 8 to 10 servings