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.
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