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Appears in
Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

Like minestrone and garbure, burgoo is in the tradition of great country stews found all over the world. It is completely southern in its broad use of regional vegetables—okra, fresh corn, tiny limas—but unique in its call for mutton. Neither mutton nor lamb has been consumed widely in the South in the past century, though the diaries and kitchen books of early settlers often mention them. Today; a few towns in Virginia still feature “sheep stew” at fund-raising suppers, but it is western K