A thick Kentucky stew of mutton, beef and chicken with corn, lima beans, potatoes and tomatoes, simmered slow at festivals and Derby parties.

Burgoo is a Kentucky and Tennessee community-pot stew, served at political rallies, church suppers and the Kentucky Derby Infield since the early 1800s. The dish traditionally combined whatever proteins were on hand (chicken, beef, pork) with field vegetables in a giant cast-iron kettle stirred with paddles. Modern Louisville versions land on a blend of meats with corn, lima beans and potatoes. Burgoo turns up at Kentucky BBQ joints and Derby Festival events as a side or main alongside the pulled-pork plates.

Where to eat Burgoo in Louisville

1 editor pick for Burgoo in Louisville, ranked by editorial score. All Louisville signature dishes · Burgoo across every city.

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Make it at home

Serves 84 hrEasy

Ingredients

  • 500g mutton or lamb shoulder, cubed
  • 500g beef stew chunks
  • 500g bone-in chicken thighs
  • 2 onions, chopped
  • 4 garlic cloves, minced
  • 1 litre beef stock
  • 1 litre chicken stock
  • 1 can (400g) crushed tomatoes
  • 500g potatoes, cubed
  • 300g frozen lima beans
  • 300g corn kernels
  • 200g green cabbage, shredded
  • 60ml Worcestershire sauce
  • 30ml hot sauce
  • Kosher salt, black pepper, bay leaves

Method

  1. In a large pot, brown the mutton, beef and chicken in batches over high heat. Set aside.
  2. Sauté the onions and garlic in the pot for 5 minutes until soft.
  3. Return all meats to the pot. Add both stocks, tomatoes, Worcestershire, hot sauce and bay leaves.
  4. Bring to a boil, then reduce to a low simmer. Cook 2 hours, partially covered, until meats are tender.
  5. Remove the chicken thighs, pull the meat from the bones and return to the pot.
  6. Add the potatoes, lima beans, corn and cabbage. Simmer 45 more minutes until the potatoes break down.
  7. Season with salt and pepper. Burgoo should be thick like a stew, not soupy.
  8. Serve in deep bowls with cornbread on the side.

Editor tip. Burgoo is better on day two; the flavours marry overnight. Don't skip the mutton; that's what makes it Kentucky burgoo rather than generic stew.