Kentucky Burgoo Recipe

By Churchill Downs Executive Chef 

Serves 8

Suggested Wine Pairing: 2018 La Crema Pinot Noir, Russian River Valley

Suggested Cocktail Pairing: Woodford Reserve Manhattan

  • 2 tablespoon canola oil, divided
  • 1 pound boneless sirloin steak, cut into 1- inch cubes
  • ½ pound pork loin, cut into 1-inch cubes
  • ½ pound turkey breast, cut into 1-inch pieces
  • 1 quart chicken stock, divided
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 large onion, cut into 1-inch pieces
  • 2 large carrot, cut into 1-inch pieces
  • 3 garlic cloves, minced
  • 2 Idaho baking potatoes, peeled cubed ½ inch
  • 1 cup fresh or frozen cut okra
  • 1 cup fresh or frozen corn kernels
  • 1 cup fresh or frozen butter beans
  • 1 tablespoon chopped fresh parsley
  • A couple springs of thyme
  • 2 tablespoons dark brown sugar
  • 3 tablespoons cider vinegar
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 (14.5-ounce) can diced tomatoes, undrained
  1. In a large Dutch oven over medium-high heat, heat 1 tablespoon oil
  2. Working in batches, sauté beef, pork, and turkey, 5 minutes or until browned. Remove meat from pan
  3. Repeat procedure with remaining oil, beef, pork, and turkey until all has been browned. Remove from pan 
  4. Add 2 cups broth, salt, ¼ teaspoon black pepper, scraping pan to loosen browned bits
  5. Add beef mixture, remaining broth, onion, bell pepper, carrot, and garlic to pan
  6. Bring to a boil. Reduce heat, and simmer, uncovered, 1 hour or until beef is tender, stirring occasionally
  7. Add, potato, beans, corn, okra, thyme, and 1 tablespoon parsley
  8. Bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender.
  9. Stir in remaining ¼ teaspoon black pepper, sugar, and the remaining 4 ingredients.  Simmer 30-minutes or until mixture is thick

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