Burgoo Stew
(The Stew You Never Heard Of)

Also known as “Road Kill Stew” in the holler — a big, hearty, slow-simmered pot of everything good from the woods and the garden.

Cletus Burgoo Stew in a big cast iron pot

Howdy y’all! This here is one of them old-timey stews that’s been cookin’ in Kentucky holler kitchens for generations. Tough cuts of meat, garden veggies, and a long slow simmer turn it into pure comfort. I threw in a little Coca-Cola for that secret bubba magic — tenderizes everything and adds just the right sweet tang.

Burgoo has deep roots in Kentucky history. Back during the Civil War years, big pots of this thick stew helped feed soldiers and families alike. With tough cuts of meat, garden vegetables, and whatever was on hand, it was the kind of one-pot meal that could stretch a long way and keep folks going through hard times.

Even today, this hearty soup is still enjoyed by many Kentuckians. You’ll find it simmering at family gatherings, church potlucks, and especially at Derby parties all across the Bluegrass State. It’s pure comfort that connects the old days to right now.

Watch Cletus Cook This Burgoo Stew

Fresh from the big pot — watch the full video!

Watch the Full Video →

Ingredients (Feeds a Big Holler Crowd)

Meats (about 5–7 lbs total)

2–3 lbs pork shoulder or butt, cubed
2–3 lbs beef chuck or stew meat, cubed
1.5–2 lbs chicken thighs (bone-in or boneless)

Veggies & Such

1 large onion, chopped
1 green bell pepper, chopped
2–3 carrots, sliced or chopped
2 celery ribs, chopped
4–5 garlic cloves, minced
2–3 large russet potatoes, peeled & cubed
1–2 cups frozen or fresh corn
1–2 cups frozen sliced okra
1 (28-oz) can crushed tomatoes (or diced)
Optional: handful of cabbage or greens

Liquids & Seasonings

2–3 quarts beef or chicken broth
3–4 Tbsp oil or bacon fat
Salt & black pepper to taste
2–3 bay leaves
2–3 Tbsp Worcestershire sauce
1–2 Tbsp hot sauce or BBQ sauce
Optional: 1 can Coca-Cola (for that bubba touch)
Optional: splash of bourbon or vinegar

For serving: Cornbread, biscuits, or crackers

How to Make Burgoo Stew

Brown the meats (20–30 min): Heat oil or bacon fat in a big pot or Dutch oven. Season the meats and brown them in batches. Remove and set aside.
Sauté the aromatics (10 min): In the same pot, cook onion, bell pepper, carrots, celery, and garlic until softened. Scrape up all those tasty brown bits.
Build the pot: Add the meats back in along with crushed tomatoes, broth, bay leaves, Worcestershire, hot sauce/BBQ sauce, salt & pepper, and the optional Coca-Cola. Bring to a boil, then reduce to a gentle simmer.
The long simmer (2–4+ hours): Cover partially and let it simmer low and slow. Stir every now and then. After about 1–1.5 hours, add the potatoes. In the last 30–45 minutes, toss in the corn and okra. The stew will thicken up nice. Shred any chicken off the bone as it gets tender.
Finish & serve: Remove the bay leaves. Taste and adjust seasoning. Ladle it up thick and hearty. This stew is even better the next day!

Holler Tips from Cletus

Use cheap, tough cuts like pork neck bones or beef neck bones — they give the richest flavor after a long simmer.
The Coca-Cola is optional but highly recommended. It tenderizes the meat and adds that secret sweet-tangy depth.
Okra helps thicken the stew naturally — don’t skip it if you want that classic burgoo texture.
This is a set-it-and-forget-it kind of meal. Perfect for a lazy Sunday or when you’ve got company coming.
Leftovers freeze great. Make a big batch and you’ll eat like a king all week.
Serve with a big hunk of cornbread (Jalapeno Cornbread or biscuits to soak up every drop of that gravy.

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Got your own burgoo twist or a family version? Drop me a line — I might just cook it on camera!

Burgoo Stew(The Stew You Never Heard Of)