On a chilly evening, there’s nothing quite like a hearty bowl of stew to warm you up. This recipe for Dead Heat Kentucky Burgoo is a perfect blend of savory flavors and comforting textures that will leave you feeling satisfied and cozy. Inspired by the traditional dish from Kentucky, this version adds a modern twist while still preserving the rich essence of the original burgoo. Packed with tender meats, flavorful vegetables, and a mix of spices, this dish is sure to become a favorite in your household.
**Dead Heat Kentucky Burgoo**
**Ingredients:**
– 1 lb boneless beef chuck, cut into bite-sized pieces
– 1 lb boneless lamb shoulder, cut into bite-sized pieces
– 1 lb boneless pork shoulder, cut into bite-sized pieces
– 1 cup all-purpose flour
– 1/2 cup vegetable oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 3 cups beef broth
– 1 can (14.5 oz) diced tomatoes
– 1 cup frozen corn kernels
– 1 cup frozen lima beans
– 1 cup frozen okra
– 2 bay leaves
– 1 tsp dried thyme
– 1 tsp paprika
– Salt and pepper to taste
**Instructions:**
1. In a large bowl, season the beef, lamb, and pork pieces with salt and pepper. Dredge the meat in flour until well coated.
2. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Brown the floured meat in batches until golden brown on all sides. Remove the meat and set aside.
3. In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the garlic, carrots, celery, and bell peppers. Cook for another 5 minutes until the vegetables start to soften.
4. Return the browned meat to the pot. Pour in the beef broth and diced tomatoes with their juices. Stir to combine.
5. Add the bay leaves, dried thyme, paprika, and additional salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat to low. Cover and let the stew cook for 1 1/2 to 2 hours, stirring occasionally.
6. After the stew has simmered and the meat is tender, stir in the frozen corn, lima beans, and okra. Cook for an additional 30 minutes until the vegetables are heated through.
7. Taste the stew and adjust the seasoning if needed. Remove the bay leaves before serving.
8. Serve the Dead Heat Kentucky Burgoo hot, garnished with fresh herbs if desired. This stew pairs well with crusty bread or cornbread for a complete and comforting meal.
This Dead Heat Kentucky Burgoo recipe is a delightful way to bring the flavors of the South into your home. Its hearty ingredients and robust taste make it a perfect choice for a cozy family dinner or a gathering with friends. Make a big batch to enjoy leftovers, as the flavors tend to meld and improve over time. So warm up your kitchen and your soul with a big pot of this flavorful stew – you won’t be disappointed!
