Kentucky Burgoo

I came across this recipe when I was searching for recipes that included lima beans. That is a story for another post - or a series of posts - but for now, I am sharing this because it's hearty, tasty, and perfect for soup season. Also, R's friend had requested recipes that use hamhock.

First, let's talk about burgoo. Burgoo is a thick soup or stew that hails from Kentucky; it's usually made with whatever combination of meat a person has available. In Kentucky it includes wild game such as pheasant, squirrel, and venison. It can be found in Kentucky, across the southern parts of Illinois and Indiana, and parts of the Ohio River Valley. What characterizes this stew is a combination of meats, some form of tomato, beans - most commonly lima beans or black-eyed peas, and corn or potatoes.

I used some gorgeous Christmas lima beans that I had from Rancho Gordo (on their website). They are a revelation for people, such as me!, who grew up despising lima beans. I used a combination of pancetta, beef, and hamhock. Also, I forgot the corn and potatoes. Next time!

Ingredients

• 1/2 cup pancetta, diced (you can use bacon)

• 1 Tablespoon olive oil

• 3 pounds beef, cut into 2-inch cubes

• 3 to 4 carrots, scrubbed and diced

• 1 red onion, peeled and diced (you can use a white or yellow onion; I just used what I had)

• 2 cups dried lima beans

• 1 cup white wine

• 5 cups beef stock

• 1 tomato diced or 1/2 cup tomato sauce

• 3 to 4 garlic cloves, peeled and mashed

• 2 bay leaves

• 1 hamhock

• freshly ground salt

• freshly ground pepper

• Also needed: Dutch oven

Procedure

Pre-heat the oven to 325 degrees Fahrenheit.

In a large Dutch oven, heat 1 Tablespoon olive and add in the diced pancetta or bacon. Add in the beef chunks and brown on all sides. Then add in onions, carrots, garlic, and tomatoes. Add in the lima beans.

Sprinkle with salt and pepper. Nestle the herbs, bay leaves, and hamhock into the pot. Pour in the stock and the wine. Bring the liquid to a simmer.

Cover the pot and place in the oven. Let braise for three to four hours. The lima beans should be soft and creamy. The beef is done when a fork shreds it easily. When the meat is tender, remove the Dutch oven and bring it to the stove top. Bring the liquid to a boil to reduce the sauce to your desired thickness. Remove the hamhock and gently pull the meat from the bones. Season to taste with salt and pepper, as needed.

To serve, ladle into individual serving bowls. And serve hot. This might even be more delicious served warmed up on the second day.