It’s that time of year when small towns across the Midwest gather for their annual burgoo festivals. My family recently attended the Meredosia Burgoo fundraiser in the park, where we had the chance to hear stories about the dish’s rich history. Each town and family has its own version, with recipes and traditions passed down through generations. Like many heritage dishes, burgoo has evolved over time, but one thing remains constant: a warm bowl on a cold day is pure comfort.
For those who haven’t tried it, burgoo is a thick, hearty stew-like dish filled with meat and vegetables. There’s no “official” recipe, which is part of its charm. Most versions feature a slow-cooked blend of beef, pork, chicken or mutton, combined with vegetables such as okra, carrots, potatoes, corn, beans and tomatoes. The result is a dish that’s as unique as the people who make it.
The exact origin of burgoo is highly debated. Some say it evolved from an old English dish with a similar name, while others trace it to simpler stews from even earlier times. The version most people recognize today likely originated in the early Appalachian region, where resourcefulness and community cooking shaped its character. Burgoo remains especially popular in Kentucky, West Virginia and Illinois, where each town takes pride in its own distinct flavor and story.
The recipe I am sharing came from my husband’s family and includes handwritten notes by Irvin Reining (1919-2013), a World War II veteran who spent many years making burgoo for his community. His notes, preserved and passed down, represent more than just instructions. They capture a legacy of generosity, tradition and neighborly care that defines this time-honored dish.
Whether stirred in an iron kettle over an open flame or ladled from a steaming pot at a community park, burgoo is more than a meal; it’s a reminder of connection. Each spoonful tells a story of shared labor, local pride and the joy of gathering together. In every town that keeps the tradition alive, burgoo continues to bring people to the table, one hearty bowl at a time.
Burgoo: Original recipe
Ingredients
- 2 chickens
- 3 lbs. chuck roast (leave fat on)
- 1 gal. potatoes, cut up
- 1/2 gal. tomatoes, cut up
- 1/2 gal. onions, cut up
- 1 gal. cabbage, cut up
- 1/2 bunch carrots, cut up (too many carrots makes it sweet)
- 1/3 bunch celery
- 1/2 gal. whole kernel corn
- 2 quarts cream-style corn *
- 1/2 gal. tomato juice
- Salt and pepper
- Water to desired consistency
Directions
- Boil chicken and beef until tender.
- Bone them, and cut into small pieces (leave fat on).
- Put broth from chicken and beef into a big kettle. Add everything else except the creamed corn.
- Cook slowly on low heat for at least 3 hours, stirring often. Add creamed corn 15 minutes before done.
Burgoo: Modified recipe (quarter batch)
Ingredients
- 1/2 chicken (or about 1 ½ lbs total meat)
- 3/4 lb. chuck roast (leave fat on)
- 1 quart potatoes, cut up (about 4 cups)
- 1 pint (2 cups) tomatoes, cut up
- 1 pint (2 cups) onions, cut up
- 1 quart cabbage, cut up (about 4 cups)
- 1/8 bunch carrots, cut up (1-2 small carrots — too many makes it sweet)
- 1-2 ribs celery, chopped
- 1 pint (2 cups) whole kernel corn
- 1 pint (2 cups) cream-style corn
- 1 pint (2 cups) tomato juice
- Salt and pepper, to taste
- Water to desired consistency
Directions
- Boil chicken and beef until tender.
- Bone and cut into small pieces (leave fat on).
- Pour broth from chicken and beef into a medium kettle. Add everything else except the creamed corn.
- Cook slowly on low heat for at least 3 hours, stirring often. Add creamed corn 15 minutes before done.
About
Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.
Cooking or food questions? Email epicuriosity101@llcc.edu.