Razorback Burgoo
Razorback Burgoo is a hearty, flavorful stew combining tender chicken, beef, veal, and fresh vegetables in a rich broth. Perfect for feeding a crowd or enjoying after a game, its complex flavors and slow-simmered texture make it a comforting and satisfying dish suited for cold days or special gatherings.
Ingredients
- 3 lb. broiler fryer ⓘ
- 1 lb. boneless beef ⓘ
- 1 lb. boneless veal ⓘ
- 1 gal. water ⓘ
- 3 medium potatoes ⓘ
- 3 medium carrots ⓘ
- 1 large green pepper ⓘ
- 1 large onion ⓘ
- 1 cup frozen okra ⓘ
- 1 cup shredded cabbage ⓘ
- 1 cup whole kernel corn ⓘ
- 1 cup frozen lima beans ⓘ
- 1 cup finely chopped celery ⓘ
- 1 cup fresh parsley ⓘ
- 1 hot red pepper ⓘ
- 2 cups tomato juice ⓘ
- 2 Tbsp. salt ⓘ
- 1 tsp. pepper ⓘ
Instructions
- Combine the broiler fryer, boneless beef, boneless veal, and water in a large Dutch oven.
- Bring to a boil, then cover and reduce heat.
- Simmer for 2 hours or until the meat is tender.
- Remove the meat from the broth and let it cool.
- Skin, bone, and chop the chicken.
- Skim off and discard any fat from the broth.
- Measure the broth and return 3 quarts to the Dutch oven.
- Add the chopped meats, potatoes, carrots, green pepper, onion, okra, cabbage, corn, lima beans, celery, parsley, and hot red pepper.
- Bring to a boil, then reduce heat.
- Simmer uncovered for 4 hours, stirring frequently.
- Add additional broth or water if necessary during cooking.
- Remove the red pepper before serving.
Nutrition & Diet Analysis (per serving)
535
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).