Kentucky Pork Burgoo

A visit to Lexington's Keeneland Thoroughbred Racetrack and a Kentucky recipe that dates back to before the Civil War.


3 tablespoons butter

3 tablespoons olive oil

1 1/2 pounds lean pork, cut into cubes

2 large onions, diced

3 tablespoons flour

1 quart chicken stock

2 cans (14.5 ounces each) diced tomatoes, juice and all

2 cans (15 1/2 ounces each) butter beans, rinsed and drained

1.2 pound chopped or slivered carrots

1 tablespoon dried thyme leaves

1 teaspoon EACH salt and pepper

1/4 cup A1 Steak Sauce

1/4 cup Worchestershire sauce

1/4 cup Kentucky bourbon


Heat butter and oil in a large soup pot.  Add pork and lightly brown.  Add onions and soften a bit.  Sprinkle in flour and cook over medium-low heat, stirring about 30 seconds.  Pour in chicken stock and add diced tomatoes, butter beans, carrots, thyme, salt, pepper, AI sauce and Worchestershire.  Bring to a boil, cover, and turn heat to simmer for about 4 hours.  At the end, pour in the bourbon.  Serves 6.  DISCLOSURE:  I used my immersion blender at the end to make the stew even finer.  NOTE:  Great served with cornbread.