Kentucky Burgoo with Beef, Lamb and Chicken

  • Yield: 10 servings


2pounds beef, cubed
Soup bone
1/2pound lamb, cubed
1 frying chicken, cut up
4quarts water
Salt and pepper to taste
Red pepper to taste
2cups diced potatoes
3cups chopped onions
2cups lima beans
4 carrots, diced
2 green peppers, diced
3cups corn (fresh, if possible)
2cups okra, diced
6cups tomatoes
1/2teaspoon garlic
1cup minced parsley


  1. Put the beef, soup bone, lamb, chicken, water, salt, pepper, and red pepper in a heavy pot with a tight-fitting lid.  Bring to a boil, then simmer, covered for two hours.  Remove the chicken skin and bones and cut meat into bite-sized pieces.  Return meat to pot.  Add potatoes, onions, lima beans, carrots, green peppers, and corn.  Simmer two hours.  Mixture will be thick but should not stick.  Add water sparingly, if necessary.  Add okra, tomaotes, and garlic and simmer 1 1/2 hours longer.  Add parsley and remove from stove.  This soup will keep in refrigerator for a long time.  The flavor imporves with standing.

Recipe reprinted with permission from the Garden Club of Lexington’s Bluegrass Winners (the Garden Club of Lexington, Kentucky, 1985).