Kentucky Burgoo

Burgoo is a thick, hearty one-pot stew of multiple meats (beef, pork, and often chicken or mutton) and vegetables, slow-cooked for hours, and its origins date to before the Civil War. It is most often credited to Gus Jaubert, a French-born chef in Lexington, Kentucky, who is said to have cooked gallons of it for soldiers and later for the public. Burgoo is inseparable from Kentucky's outdoor gathering tradition and is a staple of Kentucky Derby parties (Wikipedia; VisitLEX).

Burgoo is, by design, an event food, created to feed crowds, cooked in massive pots over open fires, and meant to be served to a gathering. It is the defining dish of the Kentucky community feast, alongside barbecue and bourbon.

Ingredients (serves 6): - 1 lb beef chuck, cut into 1-inch cubes - 1 lb pork shoulder, cut into 1-inch cubes - 1 lb chicken thighs (bone-in, skin-on) - 1 large onion, chopped - 2 carrots, sliced - 2 celery stalks, chopped - 1 green bell pepper, diced - 3 large potatoes, peeled and diced - 1 cup frozen corn - 1 cup frozen lima beans - 1 can (14 oz) diced tomatoes - 4 cups beef or chicken stock - 2 tbsp Worcestershire sauce - 1 tbsp barbecue sauce - 1 tsp smoked paprika - 2 bay leaves - Salt and black pepper to taste - Cornbread, for serving

Instructions: In a large Dutch oven or stockpot, brown the beef and pork in a little oil over medium-high heat, working in batches. Return all the meat to the pot and add the chicken, onion, carrots, celery, bell pepper, tomatoes, stock, Worcestershire, barbecue sauce, paprika, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, stirring occasionally. Remove the chicken thighs; discard the skin and bones, shred the meat, and return it to the pot. Add the potatoes and simmer 30 minutes. Add the corn and lima beans and cook 15 minutes more, until all the vegetables are tender and the stew is thick. Adjust seasoning and serve with cornbread.

For a Crowd (serves 12): - 2 lbs beef, 2 lbs pork, 2 lbs chicken, double all vegetables and liquid - Use a large outdoor kettle over a fire; cook 3 to 4 hours.

Variations: - Burgoo with Mutton: Replace the chicken with 1 lb boneless mutton or lamb for the most traditional Kentucky version. - Spicy Burgoo: Add 2 tsp cayenne and a diced jalapeño for heat. - Vegetable-Heavy Burgoo: Increase the vegetables (add okra and green beans) and reduce the meat for a lighter version.

Pairing: Burgoo pairs naturally with Kentucky bourbon — a pour of good bourbon on the side is traditional. It also pairs well with a robust red wine such as a Zinfandel. Serve with cornbread or buttermilk biscuits to soak up the rich broth.

Reference Links: - Burgoo (Kentucky stew, pre-Civil War, Gus Jaubert): Wikipedia - Fall Dish: Burgoo (Lexington, KY): VisitLEX

Pro Tips: Burgoo is meant to be thick — cook it long enough that the meats fall apart and the stew almost holds a spoon upright. Use at least three different meats; the combination is what distinguishes burgoo from ordinary stew. The longer it cooks, the better; traditional burgoo simmers for many hours, even overnight. Burgoo is even better the next day, so make it ahead and reheat. Cornbread is the traditional accompaniment; serve it warm with butter.