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Kentucky Burgoo

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Ingredients

1 lb Laura's Lean Ground Beef (92% lean)
1/2 lb Cooked chicken (shredded or diced, optional for added depth)
1 Medium onion (diced)
2 Medium carrots (diced)
1 Medium potato (peeled and diced)
1 cup Corn kernels (frozen or fresh)
1 cup Lima beans (frozen or fresh)
1 cup Diced tomatoes (canned or fresh)
2 cloves Garlic (minced)
4 cups Chicken or beef broth
1/2 cup Barbecue sauce
1/4 cup Worcestershire sauce
1 tsp Smoked paprika
1 tsp Dried thyme
1/2 tsp Cayenne pepper (optional)
Salt and pepper to taste
Fresh parsley (chopped, for garnish)
Hot sauce (optional, for serving)

Yield

Servings^*:

*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.

Prep Time: 15 Minutes
Cook Time: 40 Minutes
Total Time: 55 Minutes

Serving size based on 1 cup (242g)

Preparation

1. Brown the Ground Beef:

Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it into small pieces. Drain excess fat if needed. Remove the beef and set aside.

2. Sauté Aromatics:

In the same pot, add a drizzle of oil if needed and sauté the onion, carrots, and garlic until softened, about 3-5 minutes.

3. Add the Vegetables and Broth:

Stir in the diced potatoes, corn, lima beans, and diced tomatoes. Pour in the broth, barbecue sauce, and Worcestershire sauce.

4. Simmer the Stew:

Return the browned ground beef to the pot, and add the smoked paprika, thyme, cayenne pepper, salt, and black pepper.

Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 30-40 minutes, stirring occasionally, until the potatoes are tender and the flavors are well combined.

5. Add Chicken (Optional):

If using shredded or diced chicken, stir it in during the last 10 minutes of cooking to warm through.

6. Serve:

Ladle the burgoo into bowls, garnish with fresh parsley if desired, and serve with hot sauce on the side for extra kick.