Burgoo
- Thread starter Jeff S
- Start date
K Kruger
TVWBB 1-Star Olympian
1 T unsalted butter
corn kernels, cut from the cob, cob reserved (or 1/2 c frozen)
2 T veg oil, bacon grease, or a blend
1 large onion, diced
1 stalk celery, diced
1/2 small green bell pepper, diced
1/2 small red pepper
3 cloves garlic, minced
1 t dried thyme
1 large boiling potato, peeled and diced
2 med carrots, scraped and diced
2 med tomatoes, peeled, seeded and diced (or 1 can diced tomatoes, drained)
1/4 cup peas
1/2 cup okra
1/4 cup lima beans
2 c chicken stock
2 c beef stock
splash Worcestershire
1 lb cooked meats (beef, pork, lamb, chicken, game)
pepper
salt
Melt the butter in a med soup pot over med heat. Add the corn kernels, increase the heat to med-high, and saute the corn till it browns in spots, about 4-5 min. Scrape into a bowl, cool, reserve in the fridge, covered.
Add the oil and/or grease to the pot, still on med-high heat. When shimmering, add the onion, celery, and green and red bell peppers and cook, stirring a couple times, 2-3 min. Cover the pot, reduce the heat to med-low, cook 7 min, stirring once. Uncover the pot, increase the heat to med-high, and cook, stirring frequently, till some of the vegs start lightly browning, about 5 min more. Add the garlic and thyme, stir, and cook till the garlic is very fragrant but not browning at all, about 60-90 secs.
Add the remaining ingredients, plus the reserved corn cob, plus a little pepper--skip the salt for now. Bring to a boil then reduce the heat to med/med-low and cook, uncovered, 90 min, skimming any foam that rises to the surface. Remove the corn cob, stir in the reserved sauteed corn kernels; adjust salt and pepper; serve.
corn kernels, cut from the cob, cob reserved (or 1/2 c frozen)
2 T veg oil, bacon grease, or a blend
1 large onion, diced
1 stalk celery, diced
1/2 small green bell pepper, diced
1/2 small red pepper
3 cloves garlic, minced
1 t dried thyme
1 large boiling potato, peeled and diced
2 med carrots, scraped and diced
2 med tomatoes, peeled, seeded and diced (or 1 can diced tomatoes, drained)
1/4 cup peas
1/2 cup okra
1/4 cup lima beans
2 c chicken stock
2 c beef stock
splash Worcestershire
1 lb cooked meats (beef, pork, lamb, chicken, game)
pepper
salt
Melt the butter in a med soup pot over med heat. Add the corn kernels, increase the heat to med-high, and saute the corn till it browns in spots, about 4-5 min. Scrape into a bowl, cool, reserve in the fridge, covered.
Add the oil and/or grease to the pot, still on med-high heat. When shimmering, add the onion, celery, and green and red bell peppers and cook, stirring a couple times, 2-3 min. Cover the pot, reduce the heat to med-low, cook 7 min, stirring once. Uncover the pot, increase the heat to med-high, and cook, stirring frequently, till some of the vegs start lightly browning, about 5 min more. Add the garlic and thyme, stir, and cook till the garlic is very fragrant but not browning at all, about 60-90 secs.
Add the remaining ingredients, plus the reserved corn cob, plus a little pepper--skip the salt for now. Bring to a boil then reduce the heat to med/med-low and cook, uncovered, 90 min, skimming any foam that rises to the surface. Remove the corn cob, stir in the reserved sauteed corn kernels; adjust salt and pepper; serve.