Burgoo

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Burgoo to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Burgoo, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Amount Measure Ingredient -- Preparation Method
• 3 pounds Ready to Cook BroilerChicken
• 2 pounds Beef Shank Cross-cuts
• 12 cups Water
• 1 tablespoon Salt
• 1/4 teaspoon Pepper
• 6 each Slices Bacon
• 56 ounces (2 cns) Tomatoes
• 1 cup Cubed Peeled Potatoes
• 2 cups Coarsely Chopped Carrots
• 1 cup Chopped Onion
• 1 cup Chopped Celery
• 1 cup Chopped Green Pepper
• 2 tablespoons Packed Dark Brown Sugar
• 1/4 teaspoon Crushed Dried Red Pepper
• 4 each Whole Cloves
• 1 each Clove Garlic -- Minced
• 1 each Bay Leaf
• 4 each Ears Of Fresh Corn
• 32 ounces (2 cns) Butter Beans
• 10 ounces Frozen Cut Okra
• 2/3 cup Unbleached All-purpose Flour

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper

Step 2: Technique & Execution

Cover; cook til meat is tender, about 1 hour

Step 3: Technique & Execution

Remove chicken and beef from broth, reserving broth

Step 4: Technique & Execution

Remove chicken and beef from bones; discard skin and bones

Step 5: Technique & Execution

Cube beef and chicken

Step 6: Technique & Execution

Cook bacon til crisp; drain, reserving drippings