Louisville Burgoo is a soupy stew of meats and vegetables and perfectly suited to leftovers or a great Southern meal no matter where you live! Burgoo originated in Kentucky during the Civil War, as a way to use available foods to prepare a good hot meal for the troops.
- 1 pound mixed cooked meats (beef, lamb, pork, chicken, game, etc.)
- 1/2 gallon chicken stock
- 1/2 gallon beef stock
- 1 ounce Worcestershire sauce
- 1 Cup diced tomatoes (fresh or canned whole, chopped)
- 1 large yellow onion; diced
- 1 celery stalk; diced
- 1 small green bell pepper; seeded, trimmed and diced
- 1 large new potato; washed and diced
- 2 large carrots; peeled, trimmed and diced
- 1/4 Cup peas (may be frozen)
- 1/2 Cup okra (may be frozen)
- 1/4 Cup lima beans (may be frozen)
- 1/2 Cup yellow corn (may be frozen)
- 2 teaspoons minced garlic
- salt; to taste
- freshly-ground black pepper; to taste
- Combine all ingredients and bring to a boil. Reduce heat and simmer for 2 hours.
- Skim the top as needed and discard the floating residue..
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