Soups & stews
Kentucky Burgoo
Beef, chicken, and smoked sausage simmer with tomatoes, lima beans, corn, and vegetables into a thick stew.
Serves 4
Directions
Pat the beef dry. Heat the oil in a Dutch oven over medium-high heat and brown the beef in batches for 4 to 6 minutes.
Transfer to a plate. Brown the chicken and sausage in the pot for 4 to 5 minutes, then add to the plate.
Reduce the heat to medium. Cook the onion, carrots, and celery for 6 minutes, stirring.
Pour in a little of the measured broth and scrape up the browned bits. Return the meat and its juices to the pot.
Add the tomatoes, remaining broth, and Worcestershire. Partially cover and simmer gently for about 1½ hours, stirring occasionally.
Add the lima beans and corn. Simmer for 30 to 45 minutes more, until the beef and beans are tender and the chicken reaches 165°F.
Add water if the stew thickens before the beef softens. Break up a few tender pieces with a spoon, then ladle into bowls.
