Recipe courtesy of Michael Lomonaco

Beef Burgoo

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  • Total: 3 hr 10 min
  • Prep: 10 min
  • Cook: 3 hr
  • Yield: 6 to 8 servings
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3 pounds beef shin meat, cut into 1-inch chunks

1 stewing hen, trussed

8 quarts cold water

4 tablespoons salt

16 to 20 small red bliss potatoes

2 large onions, diced (2 cups)

5 celery ribs, diced

6 carrots, cut 1/4-inch rounds

2 whole leeks, well washed and diced

1 cup plum tomatoes, crushed

2 cup shelled fresh beans (butter beans, cranberry beans, broad beans)

1 cup sliced okra

2 cups fresh corn kernels

3 sweet red peppers, seeded and diced

1 teaspoon cayenne

2 tablespoons paprika

1 tablespoon ancho chili powder

Salt and pepper to taste


  1. Put the beef and hen together in a pot large enough to hold all of the ingredients. Add the water, set over medium heat and bring to a boil. Reduce the heat, and simmer for 2 1/2 hours. Remove the hen from the broth, continue cooking the beef and allow the hen to cool enough to handle. While the hen is cooling add the vegetables to the beef and broth and continue cooking. Add the spices and taste to adjust the salt and pepper. Pull the hen meat from the bones and add the meat to the beef and vegetables. Cook until the vegetables are completely cooked. Serve in bowls immediately.;