Name: Hearty Kentucky Burgoo Mixed Meat for Ultimate Comfort
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 2 tablespoons Vegetable Oil; 250 g Pork Shoulder; 250 g Beef Stew Meat; 2 Bone-in Chicken Thighs; 750 ml Chicken Stock; 1 medium Onion, diced; 1 Green Bell Pepper, diced; 1 stalk Celery, diced; 1 Carrot, diced; 2 cloves Garlic, minced; 1 medium Potato, peeled and diced; 150 g Frozen or Fresh Corn; 150 g Green Beans, chopped; 200 g Tinned Chopped Tomatoes; 1 tablespoon Worcestershire Sauce; 1 tablespoon Apple Cider Vinegar; 1/2 teaspoon Dried Thyme; 1/2 teaspoon Smoked Paprika; 1 Bay Leaf; Salt and Black Pepper to taste; Hot Sauce (Optional, for serving)

Description

Kentucky Burgoo is a hearty mixed meat stew that embodies comfort food, combining rich meats with seasonal vegetables in a flavorful symphony.

Ingredients

Scale

2 tablespoons Vegetable Oil
250 g Pork Shoulder
250 g Beef Stew Meat
2 Bone-in Chicken Thighs
750 ml Chicken Stock
1 medium Onion, diced
1 Green Bell Pepper, diced
1 stalk Celery, diced
1 Carrot, diced
2 cloves Garlic, minced
1 medium Potato, peeled and diced
150 g Frozen or Fresh Corn
150 g Green Beans, chopped
200 g Tinned Chopped Tomatoes
1 tablespoon Worcestershire Sauce
1 tablespoon Apple Cider Vinegar
1/2 teaspoon Dried Thyme
1/2 teaspoon Smoked Paprika
1 Bay Leaf
Salt and Black Pepper to taste
Hot Sauce (Optional, for serving)

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Instructions

Heat oil in a large heavy pot over medium heat.
Brown pork shoulder and beef stew meat in batches for 4-5 minutes.
Sear bone-in chicken thighs for 3-4 minutes per side until golden brown.
Sauté diced onion, green bell pepper, celery, and carrot for 6-8 minutes until softened.
Add minced garlic and cook for another minute.
Return browned meats to the pot and pour in chicken stock with bay leaf, thyme, smoked paprika, Worcestershire sauce, and apple cider vinegar.
Bring everything to a boil, then reduce heat to low and cover to simmer for 1 hour.
Add diced potatoes, chopped tomatoes, corn, and green beans, and season with salt and black pepper.
Simmer uncovered for another 45 minutes.
Shred chicken thighs and add back to the stew.
Adjust thickness by mashing some potatoes or adding more liquid.
Let the stew rest for about 10 minutes before serving.

Notes

Serve with hot sauce for extra spice.
Use fresh vegetables for the best flavor.

Prep Time: 30 minutes
Cook Time: 105 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 5 g
Sodium: 800 mg
Fat: 20 g
Saturated Fat: 6 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 30 g
Cholesterol: 90 mg