Best Tandy Elliss Burgoo Recipes

TRADITIONAL KENTUCKY BURGOO

Traditional Kentucky Burgoo image

This is my version of a traditional Kentucky stew recipe my brother brought back after going to school in Louisville. A favorite on Derby Day or any day!

Provided by TonyEditor

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes

Time 3h30m

Yield 12

Number Of Ingredients 22

Ingredients

3 tablespoons olive oil
1 pound cubed pork shoulder roast
1 pound cubed beef stew meat
4 cups chicken broth
1 ½ pounds bone-in chicken parts
2 cups diced potatoes
1 cup diced carrots
1 (15 ounce) can stewed tomatoes
1 cup smoky barbeque sauce
1 cup green beans
1 cup diced okra
1 cup corn
¾ cup diced onion
1 green bell pepper, seeded and diced
½ cup diced celery
¼ cup apple cider vinegar
1 tablespoon Worcestershire sauce
3 cloves garlic, chopped
3 bay leaves
1 teaspoon salt
½ teaspoon ground black pepper
1 dash hot pepper sauce, or to taste

Steps:

Heat olive oil in an 8-quart pot over medium heat; brown pork and beef cubes in the hot oil, working in batches if necessary.
Stir in chicken broth, chicken pieces, potatoes, and carrots. Bring to a boil, reduce heat to low, and simmer stew for 1 hour.
Stir in stewed tomatoes, barbeque sauce, green beans, okra, corn, onion, green bell pepper, celery, apple cider vinegar, Worcestershire sauce, garlic, bay leaves, salt, black pepper, and hot pepper sauce.
Bring stew back to a boil, reduce heat to low, and simmer 1 more hour.
Discard bay leaves before serving stew in bowls.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 21 g, Cholesterol 83.3 mg, Fat 21 g, Fiber 2.7 g, Protein 21.7 g, SaturatedFat 6.3 g, Sodium 635.5 mg, Sugar 8.9 g

TANDY ELLIS'S BURGOO

Tandy Ellis's Burgoo image

Provided by Marion Flexner

Categories Soup/Stew Bean Beef Chicken Lamb Tomato Kentucky Derby Legume Tailgating Party

Yield 8 to 20 servings

Number Of Ingredients 16

Ingredients

2 lbs. beef cut from the shank (soup bone included)
1/2 lb. lamb (baby lamb, not mutton)
1 medium-sized chicken
2 C diced potatoes
Red pepper to taste (1 small pod, or more to taste)
3 C corn cut from the cob (young field corn is best)
Salt and black pepper to taste
1 "toe" of garlic
2 C diced onions
1 C fresh butterbeans or 1 pkg. frozen butterbeans
3 carrots, diced
1 C minced parsley
2 green peppers, diced, seeds removed
2 C okra, diced or cut in rings
4 qts. water, or more if soup cooks too thick
12 tomatoes or 1 qt. can

Steps:

Put the beef, lamb, and dismembered chicken in a soup kettle with water, salt, black and red pepper. An old-fashioned iron kettle was specified by Mr. Ellis, but any heavy aluminum or metal kettle with a tight-fitting lid will do. Let this come to a hard boil, reduce the heat, and simmer about 2 hours with the lid on. Add potatoes, onions, and at intervals of 10 minutes, the butterbeans, carrots, green peppers. Then add corn and simmer for 2 hours or until mixture seems very thick. Watch carefully so that it does not stick. Add more water from time to time if necessary, but use as little as possible. Add okra and tomatoes and the garlic and let simmer another 1 1/2 hours, or until these vegetables too are done and blended with the others. Mr. Ellis insisted that the stew should cook for 7 hours, but 4 to 5 hours should be quite sufficient. As soon as soup is taken from stove, stir the parsley into it. This soup improves by standing and can be kept for a long time in the refrigerator. It is delicious when reheated. Serve with corn pones and follow it with a piece of pie-a most satisfactory repast, Kentucky style.