Go Back Email Link
Burgoo Soup

Amish Burgoo

No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 5 hours
Course Soup
Cuisine American

Ingredients
  

  • 3 tablespoons vegetable oil
  • 3-4 pounds pork shoulder or country ribs, cut into large pieces
  • 1 large onion, chopped
  • 2 celery ribs chopped
  • 5 garlic cloves chopped
  • 1 quart chicken broth
  • 1 28 ounce can crushed tomatoes
  • 2 potatoes large
  • 1 pound frozen corn
  • 14 ounces frozen or fresh peas
  • salt and pepper to taste
  • 4-8 tablespoons Worcestershire sauce

Instructions
 

  •  
    Heat vegetable oil on medium-high heat in alarge soup pot and brown all the meats.   
     
  • Do not move the meat while browning, get it seared on each side and then put in a bowl.
  • Sauté onions, carrots, celery and put in the pot and brown them. If necessary, add more oil to the pot.  Sprinkle salt over the vegetables.
  • When the vegetables are well browned, add the garlic and cook for 30 seconds more, until you can really smell it.
  • Return the meats to the pot and the chicken and beef broths and the tomatoes and stir.
  • Bring to a simmer, cover, reduce the heat and simmer gently for 2 hours.
     
  • Remove the meat pieces, strip from bones and cut into smaller pieces, return to pot.
  • Uncover and remove the meat pieces. Strip the chicken off the bone and discard skin if you want.
     
  • Return all the meat pieces to the pot and bring it up to a strong simmer.
    Add potatoes
    Peel and cut the potatoes into chunks about the same size as the meat  .
  • Add them to the stew and cook them until they are done, about 45 minutes.
  • When the potatoes are done, add the Worcestershire sauce,
  • mix well and taste for salt.
  • Add more Worcestershire sauce to taste if needed.
           
  • Add the corn and peas.
    Mix well and cook for at least 10 minutes,but no harm in letting it simmer longer.
Tried this recipe?Let us know how it was!