You never hear of this anymore. I remember when our church used to make big caldrons of it and put it into mason jars and sell them. As best as my memories goes, we would start making it on Friday so it could be bottled and sold at Sunday masses. They would set up these large caldrons on the playground over a wood fire. Men from the parish would take turns as this mixture cooked overnight. It required constant stirring to prevent burning and clumping. this would go on all night, and on Saturday morning we would start bottling.
What goes into the recipe? Well, it isn’t fixed, but there are some required and some probables.
Meats
A mix of at least three types of meat is required. Beef, like stew meat or check roast, pork like shoulders ribs or sausage, and chicken like whole or thighs. In addition, other forms can also added like squirrel, rabbit, and quail.
Vegetables
Potatoes, carrots, onions, celery, corn, lima beans, green beans okra, and tomatoes, whole or canned.
Seasonings and extras
Worcestershire sauce, garlic , bay leaves, and hot sauce. Sometimes a splash of vinegar or barbecue sauce.
Burgoo is all about long, slow simmering—often for several hours—until everything melds into a rich, thick stew. It’s traditionally made in big batches for gatherings and served with cornbread or biscuits.
The memories are good, but i don’t have the time or patience for it.
