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Kentucky Burgoo


  • 4 cups water
  • 1 (16 oz.) can tomatoes, cut up
  • 3/4 lb. boneless beef chuck roast cut into 3/4 inch cubes
  • 2 teaspoons instant chicken bouillon granules
  • 1 lb. meaty chicken pieces (breast, thighs, drumsticks) skinned if desired
  • 2 cups cubed, peeled potatoes
  • 1 (10 oz.) pkg. succotash (or individual packages of frozen small lima beans and yellow corn)
  • 1 (10 oz.) pkg. frozen cut okra
  • 1 cup sliced carrots
  • 1 cup chopped onion
  • 2 teaspoons curry powder
  • 1 teaspoon sugar


Brenda McWhorter London, Kentucky 

In a 4-1/2 quart Dutch oven combine the water, undrained tomatoes, beef and chicken bouillon granules.

Bring to a boil, reduce heat. Cover, simmer for 30 minutes. Add chicken pieces.

Return to boiling, reduce heat.

Simmer, uncovered, about 45 minutes more or until beef and chicken are tender.

Remove chicken pieces and set aside.

Stir potatoes, succotash, okra, carrots, onion, curry powder and sugar into Dutch oven. Return to boiling, reduce heat.

Simmer, covered, about 25 minutes or until vegetables are tender.

Meanwhile, when chicken is cool enough to handle, remove meat from bones, discard skin and any bones.

Cut the chicken into bite-size pieces. Add chicken pieces to Dutch oven.

Cook about 5 minutes longer until the chicken is heated.

Makes 6 or more servings.

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