Best Instant Pot Kentucky Burgoo 365 Days Of Slow Cooking And Pressure Cooking Recipes

CROCK POT KENTUCKY STEW (BURGOO)

Crock Pot Kentucky Stew (Burgoo) image

Traditionally made with beef, pork, chicken and rabbit, I leave the rabbit out, but you may add it. I love a hearty stew anytime of the year! This is wonderful served with thick slices of warm Italian bread. Sometimes I serve it over hot cooked rice. A one-dish meal! Enjoy!

Provided by Meredith Sayre

Time 6h

Number Of Ingredients 20

Ingredients

3 Tbsp vegetable oil
1 1/2 lb round steak, trimmed and cubed
1 lb boneless pork roast, cubed (i like use garlic seasoned)
2 large boneless chicken breasts, cubed
2 large onions, diced
2 large carrots, diced
3 stalk(s) celery, diced
2 clove minced garlic
15 oz diced tomatoes, canned
1 1/2 tsp worcestershire sauce
1/2 tsp thyme, dried
1/2 tsp red pepper flakes
1/2 tsp black pepper
1 bay leaf
2 c chicken broth
1 large sweet potato, cubed
1 c corn
1 c peas (or lima beans)
1 Tbsp cornstarch
1/3 c cold water

Steps:

1. Using 3 Tbsp. oil, brown cubed beef and cubed pork until browned. Place in the bottom of a crock pot.
2. Place cubed chicken on top of beef and pork.
3. Add onions, carrots, celery, garlic, tomatoes, Worcestershire sauce, seasonings, chicken broth and cubed sweet potato to the crock pot. Stir to combine. Cover and cook on HIGH for 5 hours.
4. After 5 hours, add peas or lima beans and corn. Mix cornstarch with cold water until dissolved; pour into the crock pot. Stir. (I like to heat the corn and peas up in the microwave before add them to the stew.)
5. Cover and cook on HIGH for another hour.
6. Serve with Hot Sauce on the side.

BURGOO

Burgoo image

This Kentucky-based stew is thick and hearty with various proteins and vegetables that simmer for a long time until tender and rich in flavor. Burgoo has stood the test of time because it not only uses pantry staples and inexpensive ingredients, including game meats and starchy veggies, but also serves a large group of people. Our version simmers beef chuck, chicken thighs and pork sausage until fork-tender and juicy. There's also a generous portion of corn, potatoes and beans, as well as Worcestershire sauce to add umami and depth to the stew. We love this burgoo even more the next day once the flavors have had time to meld.

Provided by Food Network Kitchen

Categories main-dish

Time 3h15m

Yield 8 to 10 servings

Number Of Ingredients 19

Ingredients

1 tablespoon olive oil
2 1/2 pounds skin-on, bone-in chicken thighs
2 1/2 pounds beef chuck stew meat, trimmed and cut into 1 1/2-inch pieces
Kosher salt and freshly ground black pepper
1 pound bulk pork sausage
3 carrots, chopped
3 celery stalks, chopped
1 large onion, chopped
1 large green bell pepper, chopped
6 cloves garlic, minced
2 dried bay leaves
6 cups low-sodium beef broth
One 28-ounce can crushed tomatoes
2 tablespoons all-purpose flour
2 large russet potatoes, peeled and cut into 3/4-inch pieces
One 15.5-ounce can butter beans, drained
One 10-ounce bag frozen corn, thawed
1/4 cup Worcestershire sauce
1 tablespoon apple cider vinegar (optional)

Steps:

Heat the oil in a large stockpot (8-quart) over medium-high heat. Season the chicken and beef with a few pinches of salt and several grinds of black pepper. Add the chicken to the hot oil skin-side down and cook until the skin is golden brown and crisp, 6 to 8 minutes. Flip the chicken and continue to cook until golden, about 2 minutes more. Carefully remove to a plate. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until browned on at least three sides, 6 to 8 minutes per batch. As the beef finishes browning, transfer to a large plate.
Add the sausage to the pot and cook, breaking up the meat with a wooden spoon into small bite-size pieces, until cooked through and browned in spots, about 5 minutes. Add the carrots, celery, onion, bell pepper, 1/4 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally and scraping any browned bits from the bottom of the pot, until the vegetables are crisp tender, about 4 minutes. Add the garlic and bay leaves, and continue to cook, stirring occasionally, until fragrant, about 1 minute more.
Return the chicken and beef to the pot, along with any juices that may have accumulated on the plates. Add the chicken broth, tomatoes, 1/4 teaspoon salt and several grinds of black pepper, then give everything a good stir. Bring to a boil, cover with a tight-fitting lid, then reduce the heat to low. Simmer until the chicken and beef are very tender, about 2 hours.
Keep the burgoo over low heat. Remove the chicken from the pot and let cool slightly; remove and discard the skin and bones, then shred the chicken and return it to the pot. Skim the fat from the surface of the stew, discarding all but 1 tablespoon. Stir the 1 tablespoon of skimmed fat with the flour in a small bowl until a thick paste forms, then stir the paste into the stew. Add the potatoes, butter beans, corn and Worcestershire sauce. Increase the heat to medium-low, then continue to simmer uncovered until the potatoes are cooked through and the stew has thickened slightly, about 15 minutes. Discard the bay leaves and stir in the vinegar, if using. Taste and adjust the seasoning with salt and pepper. Ladle into bowls and serve warm.