Slow Cooker Kentucky Burgoo Stew
Prep: 15 minutes
Cook: 480 minutes
Yields: 4 servings
Get ready to warm up with a hearty, comforting stew that’s perfect for the fall and winter seasons!
Imagine a rich, flavorful burgoo that’s packed with tender pork, fresh vegetables, and a blend of spices that will leave you feeling cozy and satisfied.
This slow-cooker stew is a game-changer for busy days when you need a meal that’s easy to prepare and can simmer away while you’re busy with other things.
The key to this recipe is the combination of pork sausage links and pork shoulder, which adds an incredible depth of flavor to the stew.
First, melt some butter in a large Dutch oven over medium-high heat, then add the sausage links and cook until browned, stirring occasionally.
Next, add the pork shoulder to the pot and cook until it’s very well browned, turning once.
Transfer the pork to a slow cooker, then add some chopped onion, carrot, bell pepper, and garlic to the pot.
Cook the vegetables until they’re tender, stirring often, then stir in some chicken stock and bring the mixture to a boil.
Transfer the mixture to the slow cooker, then add some potatoes, cabbage, corn, beans, Worcestershire sauce, salt, and pepper.
Cover the slow cooker and cook on low for 8 hours, or until the pork is tender.
When the stew is done, transfer the pork to a plate and shred it, then return it to the slow cooker.
This stew is perfect for a cold winter’s day, and it’s also great for leftovers.
So go ahead, give it a try, and enjoy the warm, comforting goodness of this Kentucky slow-cooker burgoo!
Printable Recipe
Ingredients
- 2 tablespoons butter
- 4 pork sausage links
- 2 pounds pork shoulder
- 1 onion, chopped
- 2 carrots, chopped
- 1 bell pepper, chopped
- 4 cloves garlic, minced
- 4 cups chicken stock
- 2 potatoes, diced
- 1/2 head of cabbage, chopped
- 1 cup corn
- 1 cup beans
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- 1. Melt some butter in a large Dutch oven over medium-high heat.
- 2. Add the sausage links and cook until browned, stirring occasionally.
- 3. Add the pork shoulder to the pot and cook until it’s very well browned, turning once.
- 4. Transfer the pork to a slow cooker.
- 5. Add chopped onion, carrot, bell pepper, and garlic to the pot.
- 6. Cook the vegetables until they’re tender, stirring often.
- 7. Stir in chicken stock and bring the mixture to a boil.
- 8. Transfer the mixture to the slow cooker.
- 9. Add potatoes, cabbage, corn, beans, Worcestershire sauce, salt, and pepper.
- 10. Cover the slow cooker and cook on low for 8 hours, or until the pork is tender.
- 11. When the stew is done, transfer the pork to a plate and shred it.
- 12. Return the shredded pork to the slow cooker.
0 Comment