Burgoo - A Spicy Kentucky Style Stew ( my take on it )
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motown13
Posts: 688 Member
This is just my take on it. It really isn't authentic. An authentic version would have mutton as one of the 3 meats. I chose to use chuck roast, lamb, and kielbasa
2 pounds of chuck roast
1 pound of lamb
14 ounces of kielbasa
4 cups beef broth
1 TBS Italian seasoning
1 TBS garlic powder
2 tsp pepper
1 tbsp garlic salt
1 crushed clove of garlic
28 ounces of crushed tomatoes
Hot sauce - to your taste, but it is supposed to be somewhat spicy
2 TBS oil of your choice - just for the fat content. I used olive.
Sear the chuck roast well, then cut into cubes when cool enough to handle. I cube mine after searing as I think I get a better sear. If you want to cube first, be my guest. I really just worry about the top and bottom being seared.
Do the same with the lamb. Don't like lamb? Use another kind of meat.
Slice the kielbasa in 1/2 slices. BTW, do not use the "lite" version, as that would defeat the LCHF factor.
Put it all in a crock pot and cook on low for about 10 - 12 hours. Seriously, 10 - 12 hours.
If it is too "liquidy" you can thicken it with a LC thickener, like xantham gum.
BTW, I would put onions in it, but they are too carby for me.
2 pounds of chuck roast
1 pound of lamb
14 ounces of kielbasa
4 cups beef broth
1 TBS Italian seasoning
1 TBS garlic powder
2 tsp pepper
1 tbsp garlic salt
1 crushed clove of garlic
28 ounces of crushed tomatoes
Hot sauce - to your taste, but it is supposed to be somewhat spicy
2 TBS oil of your choice - just for the fat content. I used olive.
Sear the chuck roast well, then cut into cubes when cool enough to handle. I cube mine after searing as I think I get a better sear. If you want to cube first, be my guest. I really just worry about the top and bottom being seared.
Do the same with the lamb. Don't like lamb? Use another kind of meat.
Slice the kielbasa in 1/2 slices. BTW, do not use the "lite" version, as that would defeat the LCHF factor.
Put it all in a crock pot and cook on low for about 10 - 12 hours. Seriously, 10 - 12 hours.
If it is too "liquidy" you can thicken it with a LC thickener, like xantham gum.
BTW, I would put onions in it, but they are too carby for me.
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I know this looks like a lot of work, but I put the extra in the freezer, and it is even better when it gets reheated.1
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