Slow Cooker Burgoo
What the heck is burgoo?
Burgoo is basically a stew which includes meats such as lamb, beef, pork, chicken, or even game, and many different vegetables such as tomatoes, potatoes, corn, lima beans and even okra.
There are as many different ways to prepare burgoo as there are people who eat it!
My recipe is adapted from Cooking Light magazine. The original calls for oil to brown the meats, but I had leftover bacon grease from breakfast that worked nicely and added great flavor to the various meats I chose. Feel free to play with the ingredients. If you like lima beans, add them. Add more tomato paste for a thicker sauce, etc.
1 small beef roast, trimmed and cubed
2 meaty pork chops
2 skinless chicken thighs
salt and pepper
vegetable oil
1 onion, chopped
1 green bell pepper, chopped
1 carrot, chopped
4 garlic cloves, minced
1 t thyme, rubbed
1 T chopped fresh parsley, plus extra for serving
4 cups beef broth
1 small (14 1/2 oz) can finely diced tomatoes
2 T apple cider vinegar
1 T brown sugar
1 T tomato paste
1 T Worcestershire sauce
2 red potatoes, diced
1 cup frozen corn
1 cup frozen sliced okra
Sprinkle the meats generously with salt and pepper.
Heat oil in a large frying pan over medium high heat. Brown beef, pork, and chicken (separately) til nice and browned, adding to slow cooker as you go.
Add onion, bell pepper and carrot to pan and cook 5 minutes or so, til softened. Add garlic, thyme and parsley and cook another minute or so. Remove veggie mixture to slow cooker. Increase heat to high and add broth, tomatoes, vinegar, sugar and Worcestershire sauce; bring to a boil. Pour mixture over the top of veggies in slow cooker.
Cover and cook on high 1 hour. Reduce heat and cook on low 6-8 hours, or til meat is tender. Remove any bones, gristle and/or fat.
Add potatoes, corn and okra during the last hour or so, cooking til potatoes are tender.
Serve Burgoo sprinkled with fresh parsley.
Burgoo is basically a stew which includes meats such as lamb, beef, pork, chicken, or even game, and many different vegetables such as tomatoes, potatoes, corn, lima beans and even okra.
There are as many different ways to prepare burgoo as there are people who eat it!
My recipe is adapted from Cooking Light magazine. The original calls for oil to brown the meats, but I had leftover bacon grease from breakfast that worked nicely and added great flavor to the various meats I chose. Feel free to play with the ingredients. If you like lima beans, add them. Add more tomato paste for a thicker sauce, etc.
1 small beef roast, trimmed and cubed
2 meaty pork chops
2 skinless chicken thighs
salt and pepper
vegetable oil
1 onion, chopped
1 green bell pepper, chopped
1 carrot, chopped
4 garlic cloves, minced
1 t thyme, rubbed
1 T chopped fresh parsley, plus extra for serving
4 cups beef broth
1 small (14 1/2 oz) can finely diced tomatoes
2 T apple cider vinegar
1 T brown sugar
1 T tomato paste
1 T Worcestershire sauce
2 red potatoes, diced
1 cup frozen corn
1 cup frozen sliced okra
Sprinkle the meats generously with salt and pepper.
Heat oil in a large frying pan over medium high heat. Brown beef, pork, and chicken (separately) til nice and browned, adding to slow cooker as you go.
Add onion, bell pepper and carrot to pan and cook 5 minutes or so, til softened. Add garlic, thyme and parsley and cook another minute or so. Remove veggie mixture to slow cooker. Increase heat to high and add broth, tomatoes, vinegar, sugar and Worcestershire sauce; bring to a boil. Pour mixture over the top of veggies in slow cooker.
Cover and cook on high 1 hour. Reduce heat and cook on low 6-8 hours, or til meat is tender. Remove any bones, gristle and/or fat.
Add potatoes, corn and okra during the last hour or so, cooking til potatoes are tender.
Serve Burgoo sprinkled with fresh parsley.
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