Small-Batch Burgoo

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

This actually makes a pretty full pot of stew, but because Kentucky’s approximately third-most-famous dish is so often made for huge gatherings, in pots whose volume is measured in gallons, I thought I should clarify up front that this is an immediate-family-size version. Usually it’s made with all sorts of meats, whatever wild game or spare parts have been lingering in the freezer a tad too long, so feel free to take that approach here.


  • 2 pounds (910 g) pork (shoulder, country-style ribs, or boneless) and/or chicken (boneless, skinless thighs or breasts), cut into large chunks
  • 1 (28-ounce/794-g) can crushed tomatoes
  • 1 small rib celery, diced
  • 1 small carrot, diced
  • ½ onion, diced
  • cups (210 g) fresh or frozen sweet corn kernels
  • cups (265 g) frozen lima beans, preferably Fordhooks
  • 1 large russet potato, peeled and diced
  • 1 bay leaf
  • 1 cup (240 ml) beef stock or chicken or turkey stock
  • Salt and freshly ground black pepper
  • Worcestershire sauce
  • Ground cayenne



Put the meat, tomatoes, celery, carrot, onion, corn, beans, potato, bay leaf, stock, 1 teaspoon salt, and several grindings of pepper in the slow cooker. Cover and cook on low for 8 hours.


Using two forks, shred the meat. (If it’s easier, fish out the chunks of meat with tongs, shred them in a bowl, then return them to the cooker.) Season the stew with more salt and pepper, if needed, about 2 teaspoons Worcestershire sauce, and at least ¼ teaspoon cayenne. It should be tangy, peppery, and just a little spicy. Serve.