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Burgoo 3 Meat Stew Recipe

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This recipe for Burgoo 3 Meat Stew, by , is from The Mixon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Strickland
Added: Saturday, January 7, 2006


2 1/2 lb pork
2 1/2 lb chicken
4 lb ground beef
12 to 14 c water
6 c corn
5 c crowder peas
5 c lima beans
3 c cabbage chopped
2 potatoes cubed
2 onions chopped
1 46 oz can of tomato juice
1 16 oz can tomatoes
2 c okra sliced
1 lb carots , peeled and diced
1 bell pepper diced
3/4 c celery diced
1 to 2 cloves minced garlic
1/4 c parsley
1 to 2 tbsp red pepper
1 tbsp salt
1 tbsp celery salt
1 1/2 tsp black pepper

In a huge soup pot, simmer pork and chicken in water seasoned with the salt, peppers, and celery salt for 2 hours. Remove bones and shred meat. In another pot brown ground beef. Drain and add to soup pot. Stir in all other ingredients and simmer for 2 more hours.

Number Of Servings:
Number Of Servings:
40 people
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
I am told this stew originated in Kentucky. Politician would have a "Stump Meeting" and voice their political views before an election. They served Burgoo which probably had venison and squirrel along with the fowl and pork. You will need a BIG soup pot. Freeze left-overs in family portions.You should get 8 to 10 meals from this one batch. You can also serve it over rice.




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