Kentucky Derby Burgoo (Hearty Meat Stew)
This stew, like most, is much better when made the day before you are going to serve it. Just re-heat slowly when ready to serve.
Ingredients
- 2 Diced Onions
- 1 stick Butter
- ¼ cup Olive Oil
- 3 cloves Garlic
- 2 lb Beef Chuck Roast
- 2 lb Pork Tenderloin
- 1 lb Veal Shoulder
- 1 lb Boneless, Skinless Chicken Breast and Thigh
- 1 cup Flour
- 1 tbsp Salt
- ½ tbsp Black Pepper
- 2 Diced Green Peppers
- 2 Diced Carrots
- 6 stalks Diced Celery
- 1 qt Chicken Stock
- 1 qt Beef Stock
- 1 can Diced Tomatoes (large can)
- 2 Bay Leaves
- 1 tsp Salt
- 1 tsp Black Pepper
- 2-3 Potatoes (peeled, washed, cut into 1" cubes)
- 1 bag Frozen Corn
- 1 bag Frozen Lima Beans (optional)
- ¼ cup Worcestershire Sauce
Instructions
- In Dutch oven sauté Onions, Butter, Olive Oil and Garlic.
- Clean, trim and cut into 2" cubes Chuck Roast, Pork Tenderloin, Veal Shoulder, Boneless Chicken Breast and Thigh. Place all meat in a mixing bowl and add Flour, Salt and Black Pepper. In small batches brown all the meat and set aside.
- Add to Dutch oven Green Peppers, Carrots and Celery. Place browned meats on top of vegetables and add Chicken Stock, Beef Stock, Tomatoes, Bay Leaves, Salt and Black Pepper.
- Bring to a boil and reduce heat to a simmer. Simmer for 2 hours or place covered in a 300℉ oven for 2-2½ hours.
- Place potatoes in a pot of salted water and bring to a boil - turn off heat and let potatoes stand for 10 minutes until they are fork tender.
- Add cooked potatoes, Frozen Corn, Frozen Lima Beans (optional) and Worcestershire Sauce. Continue to simmer on top of stove for 30 minutes or more.
- Serve with crusty bread, cornbread and bottles of hot sauce.
