Kentucky burgoo with mixed meats and root vegetables
Lamb, beef and chicken simmered and combined with bacon-cooked vegetables in a lightly thickened tomato broth.
Active time1 h
Cooking3 h 30 min
Total4 h
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Ingredients
- 12 g garlic
- 120 g celery stalks
- 300 g carrots
- 4 g fresh thyme
- 150 g onions
- 150 g red bell pepper
- 900 g potatoes
- 450 g raw boneless skinless chicken thigh
- 450 g raw boneless lamb shoulder
- 450 g raw boneless beef chuck
- 225 g raw smoked bacon without rind
- 1800 ml ready-to-use chicken stock
- 40 ml cold water
- 20 g cornstarch
- 15 ml vegetable oil
- 1 g ground black pepper
- 60 ml Worcestershire sauce
- 6 g fine salt
- 200 g brown sugar
- 565 g canned chopped tomatoes with their juice
- 450 g frozen sweetcorn kernels
Preparation
Cut the lamb, beef and chicken into roughly 3 cm pieces. Sear each meat separately in small batches in the oil, then combine all the meats and juices in a reasonably narrow casserole. Add all the stock: it should just cover the meat. Cover and simmer for about 150 min until the beef and lamb pull apart easily. The chicken will also shred. Retain all the broth.
450 g raw boneless skinless chicken thigh450 g raw boneless lamb shoulder450 g raw boneless beef chuck1800 ml ready-to-use chicken stock15 ml vegetable oil- Casserole
- Frying pan
- Board
- Knife
While the meat simmers, dice the bacon. Peel the onion, carrot and garlic. Trim and wash the celery. Wash and deseed the pepper. Then chop the onion, carrot, celery and pepper and mince the garlic. Render the bacon in a large pot without extra oil, then add these vegetables and the garlic. Sweat for about 8 min, stirring. Peel the potatoes. Cut them into roughly 1.5 cm dice.
12 g garlic120 g celery stalks300 g carrots150 g onions150 g red bell pepper900 g potatoes225 g raw smoked bacon without rind- Large pot
- Board
- Knife
Wash and dry the thyme, pick the leaves. Add the sugar, tomatoes with all their juice, corn, potatoes, thyme, Worcestershire sauce, salt and pepper to the pot, followed by all the meats and their broth. Simmer for about 40 min, stirring regularly, until the potatoes are tender. Break up larger meat pieces with a spoon.
4 g fresh thyme1 g ground black pepper60 ml Worcestershire sauce6 g fine salt200 g brown sugar565 g canned chopped tomatoes with their juice450 g frozen sweetcorn kernels- Large pot
- Spoon
Mix all the cornstarch with all the cold water. Stir into the simmering stew and cook for about 3 min until lightly thickened. Check that the centre reaches 75 °C for 30 s. Divide the different meats, vegetables and sauce evenly between servings.
40 ml cold water20 g cornstarch- Bowl
- Spoon
- Food probe
Allergens
- Celery
- Fish
Composition to check for: Crustaceans, Eggs, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration