Dinner with the Grobmyers Easy Kentucky Burgoo
Heat the oil in a large saute pan over medium-high heat. When the oil is hot add the chicken thighs skin-side down and cook until well browned, about 6 minutes. Transfer the thighs to the slow cooker skin-side down. Add the pork to the the pan and brown well on all sides, about 5 minutes total. Transfer pork to the slow cooker with the chicken.
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Bring to a boil, then reduce the heat to low. Cover and simmer until the potatoes are tender, about 30 minutes. Stir in the corn, lima beans, okra, pulled pork, shredded chicken, and ground beef. Continue cooking for at least 10-15 minutes (or longer, if you like the corn and other veggies really soft).
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Remove the meat from the pot and set aside, then repeat with the beef and chicken. After browning the meat, in the same pot, heat the remaining oil over medium heat. Add the carrots, celery, onion and green pepper. Cook and stir until tender, five to seven minutes. Add garlic and cook for one minute longer.
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Now add: 2 cooked and diced onions. 2 diced potatoes. leftover BBQ pork. Left-over BBQ chicken. Some hot sauce to taste. Let this simmer for at least 45 - 60 minutes. That will let all the flavors get mixed in nicely. Since Burgoo recipes can be very local you can use this as a base recipe and add whatever you like.
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Heat a large oven-proof (lidded) pot or Dutch Oven over medium heat. Cook the bacon until browned and crispy, about 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate and set aside now, leaving the drippings behind.
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Let the meat pieces get well seared. Remove the browned meats to a bowl. Sauté onions, carrots, celery, and green pepper: Add the onions, carrots, celery and green pepper to the pot and brown them. If necessary, add a little more oil to the pot. After a few minutes of cooking, sprinkle salt over the vegetables.
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Directions. Heat olive oil in an 8-quart pot over medium heat; brown pork and beef cubes in the hot oil, working in batches if necessary. Stir in chicken broth, chicken pieces, potatoes, and carrots. Bring to a boil, reduce heat to low, and simmer stew for 1 hour.
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Add back the meats, along with the chicken and beef broths and the tomatoes. Stir to combine and add salt to taste. Bring to a simmer, cover, reduce the heat and simmer gently for 2 hours. Fish out the meat pieces. Strip the pheasant and squirrel off the bone. Tear the large pieces of venison into bite-sized pieces.
Classic Kentucky burgoo Mix or match whatever meats you choose to
To make the broth, combine the chosen stock with water in a large pot. Add in the meat and bring the mixture to a simmer. Skim off any foam that rises to the surface. Allow the meat to cook until it becomes tender and easily shreds apart. This process infuses the broth with the savory flavors of the meat.
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Main Ingredients: 2 tablespoons unsalted butter 2 (4-oz.) Panizzera spicy pork sausage links, casings removed 1 (2½-lb.) Panizzera boneless pork shoulder, trimmed and cubed 1 lb. Panizzera chuck roast, trimmed and cubed 1 cup chopped yellow onion (from 1 onion) ¾&am
Kentucky Burgoo Slow Cooker (Crock Pot)
Melt butter in a large Dutch oven over medium-high. Add sausage links. Cook, stirring occasionally, until browned, about 6 minutes. Transfer to an 8-quart slow cooker. Add pork to Dutch oven. Cook until very well browned, about 12 minutes, turning once. Transfer to slow cooker. Add onion, carrot, bell pepper, and garlic to Dutch oven.
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How To Make ernie's kentucky burgoo (done in a slow cooker) Place beef and pork in a 6 quart slow cooker. Sprinkle with onion salt, pepper, and red pepper. Toss, until evenly coated. Layer ingredients in slow cooker, on top of meat, in this order: carrots, onion, chicken, potatoes, green pepper, and stewed tomatoes with juice.
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Instructions. Add all of the ingredients to a large slow cooker. Cook on low for 8 hours. Throughout the cooking process periodically stir the burgoo in order to begin breaking the meat apart. When the cooking process is completed, use two forks to shred any large pieces of meat that remain.
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Kentucky Burgoo Recipe With Chicken and Beef
1 cup flour. Place the pork, beef, and whole chicken in the crock of a large slow cooker. Add the beef and chicken bouillon and water. Set the slow cooker to low and cook 6 hours. Remove the meats to cool and pour the juices through a fine sieve into a large container. Place the strained juices in the refrigerator or freezer to chill.
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How To Make crock pot kentucky stew (burgoo) 1. Using 3 Tbsp. oil, brown cubed beef and cubed pork until browned. Place in the bottom of a crock pot. 2. Place cubed chicken on top of beef and pork. 3. Add onions, carrots, celery, garlic, tomatoes, Worcestershire sauce, seasonings, chicken broth and cubed sweet potato to the crock pot.
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Dice the pork and chicken into 3/4 inch cubes. Add the meats, onions, carrots, celery, garlic, tomatoes, spices, and stock to a slow cooker. Stir to combine, layer the sweet potatoes on top, then cover and cook on low for 5-6 hours. After 5-6 hours, add the lima beans and corn, stir and cook for another 30 minute to an hour.
