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Uncle Jim Looney's Kentucky Burgoo

  Pork shank 2 Pound
  Veal shank 2 Pound
  Beef shank 2 Pound
  Lamb breast 2 Pound
  Hen 4 Pound (1 Whole)
  Water 8 Quart
  Irish potatoes 1 1⁄2 Pound
  Onions 1 1⁄2 Pound
  Carrots 1 Bunch (100 gm)
  Green peppers 2 Small
  Chopped cabbage 2 Cup (32 tbs)
  Tomato puree 1 Quart
  Corn 2 Cup (32 tbs) (Whole, Fresh / Canned)
  Red pepper 2
  Diced okra 2 Cup (32 tbs)
  Chopped parsley 1 Tablespoon
  Lima beans 2 Cup (32 tbs)
  Diced celery 1 Cup (16 tbs)
  Salt To Taste
  Cayenne To Taste
  Tabasco To Taste
  Steak sauce To Taste (A1)
  Worcestershire sauce To Taste (As It Should Be Highly Seasoned)

Put all the meat into cold water and bring slowly to a boil.
Simmer until meat is tender enough to fall from the bones.
Lift meat out of stock.
Cool and chop up meat, removing the bones.
Pare potatoes and onions, dice.
Return meat to stock, add potatoes, onions, and all other vegetables.
Allow to simmer along until thick.
Season along but not too much until it is almost done.
As stew simmers down, the seasoning will become more pronounced.
Add chopped parsley just before stew is taken up.
Stir frequently with a long-handled wooden paddle or spoon during the first part of the cooking and almost constantly after it thickens.
This is made in a 4-gallon water-bath kettle and cooked approximately 10 hours.
The cooking time is broken in half by cooking the meat the first day, adding vegetables, and continuing the second day.

Recipe Summary

Main Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 290 Calories from Fat 118

% Daily Value*

Total Fat 13 g20.1%

Saturated Fat 5 g24.8%

Trans Fat 0 g

Cholesterol 67.5 mg22.5%

Sodium 140.6 mg5.9%

Total Carbohydrates 12 g4.1%

Dietary Fiber 2.3 g9.1%

Sugars 2.8 g

Protein 30 g60.7%

Vitamin A 17% Vitamin C 35.2%

Calcium 4.2% Iron 13.3%

*Based on a 2000 Calorie diet

Uncle Jim Looney's Kentucky Burgoo Recipe