A Kentucky classic. Moonlite burgoo recipe is a popular stew made with slow-cooked meats and fresh vegetables. This hearty and soul-satisfying dish comes from the famous Moonlite Bar-B-Q Inn in Owensboro, Kentucky, where it has been served for many years. Now, let’s try making this yummy moonlite burgoo recipe in our own kitchen. I’ll also give you some helpful tips and ideas to make your traditional burgoo stew turn out great every time.
Key Takeaways
- Mutton and chicken are used as the main meats in the traditional burgoo stew recipe.
- If you want the best flavor and texture, slow cooking is the way to go.
- There is absolutely zero use of flour or roux. The stew thickens naturally from potatoes, cabbage, and meat.
- Burgoo tastes even better the next day after the flavors settle.
- It is perfect for large gatherings, parties, and family dinners. Convenience at its best.
What Is Moonlite Burgoo Recipe
Moonlite burgoo is a very special stew made by Moonlite Bar-B-Q Inn in Owensboro, Kentucky. This restaurant, with a history dating back to the 1940s,s has been serving burgoo with a unique twist. You see, earlier versions of burgoo included all manners of seasonal meats like game birds, rabbit, squirrel, venison, and even possum. However, the Moonlite version is built around mutton and chicken. This traditional burgoo stew does not have any lima beans or okra, which makes it different from the Derby style burgoo or the Lexington style burgoo… and uniquely flavorsome.
Why You Will Love This Burgoo Recipe
You will love this Moonlite burgoo recipe for so many reasons. For instance, the flavor is unlike any other stew. It is tangy, peppery, and intensely meaty all at once. The flavors of this stew come together to create a delicious and satisfying taste experience that will for sure leave you wanting more.
Another amazing thing about this divine recipe is that you can make a huge batch for big family gatherings. There are no fancy cooking techniques required, and the recipe is also pretty forgiving. All you have to do is give it time.
Recipe for Moonlite Burgoo
Moonlite Burgoo Recipe
24
servings30
minutes5
hours30
minutes341
kcal6
hoursKeep the screen of your device on
Ingredients Required
2 pounds mutton (lamb as a substitute)
1½ pound chicken pieces bone-inn)
1 cup of ground or chopped fine onion
2½ pounds potatoes (peeled or diced)
2 cups fresh corn kernels
6 tablespoons tomato ketchup
1½ cups of tomato puree
Juice of half a lemon
6 tablespoons distilled white vinegar
¼ cup Worcestershire sauce
1¼ tablespoon salt (or more as per taste)
½ tablespoon black pepper
1 teaspoon cayenne pepper (add more if you like it spicy)
Directions
- Boil the Mutton Separately: Put the mutton in a large pot. Cover it with enough water and bring it to a boil. Let it simmer for 2 or 3 hours until the meat is very tender. Next comes an extremely important step. Drain the meat and throw out the broth. Yes, you have to throw out the broth because it prevents the stew from tasting too gamey. Set the meat aside to cool.
- Boil the Chicken: Take a large stockpot or kettle and add the chicken pieces to it. Pour about 1 gallon of water. Bring it to a boil and let it simmer until the chicken is fully cooked and tender. Once done, take the chicken out to cool. Keep the chicken broth in the pot as it will be the base of your burgoo.
- Add the Vegetables: Add another gallon of water to the chicken broth. Start adding the diced potatoes, chopped cabbage, onion, corn, and ketchup. Bring it to a boil and let it simmer until the potatoes start to get tender.
- Chop the Meats: Take the mutton and chicken pieces and start chopping them finely. Throw away the chicken skin and bones. And remember that the meat should be chopped small enough that it kind of melts into the stew. It really adds more depth of flavor to the burgoo.
- Combine Everything: Add the chopped mutton and chicken back into the pot where the vegetables are waiting for them. Pour in the lemon juice, salt, pepper, Worcestershire sauce, vinegar, and tomato puree. Give it a good stir to mix everything.
- Let it Simmer: Now you just have to play the waiting game. The burgoo should simmer for at least 2 more hours on low heat. And this is exactly where the magic happens. Stir it often from the bottom since burgoo loves to stick and burn if you ignore it. By the way, the burgoo will start to thicken naturally once the potatoes break down due to slow cooking.
- Check the Texture: This is an important step. The consistency should be thick but still soupy. If it gets too thick, adding a bit more water is recommended. If it is too thin, let it simmer for a little longer.
- Taste and Adjust: This is where you can make changes as per your taste. Some people like it spicier, some like it tangier. You can add pepper, cayenne, or extra vinegar.
- Serve: Your Moonlite burgoo recipe is done. Sprinkle some fresh parsley on top if you like, and serve hot.
Equipment
Cutting Board
Large stockpot
Kitchen knife
Stirring spoon
Recipe Video
Tips for Perfect Burgoo Texture and Flavor
Throw Away Mutton Broth: Honestly, this is the secret behind Moonlite’s burgoo. Not using broth helps, as it ensures the mutton gives oomph to the burgoo without being too strong or gamey. It would be best to store the broth, as it is a nutrient-dense food rich in collagen, gelatin, calcium, and amino acids.
Chop the Meat Fine: The temptation is there, but resist it. Don’t put big chunks, as it is not the Moonlite style. The meat should almost disappear into the broth.
Do Not Skip the Slow Simmer: Patience is the key here. This special Southern burgoo needs at least 4 to 5 hours of total cooking time. There is no shortcut. And please don’t add flour for thickness (it will come on its own).
Use Real Worcestershire and Vinegar: It is highly recommended that you do not skip any of these two ingredients. After all, they give the burgoo that signature Owensboro tang that you cannot get any other way.
Make It a Day Ahead: Burgoo always tastes much better the next day. It’s because the flavors deepen and blend overnight.
Flavorful Variations of Moonlite Burgoo
Beef or wild game version
Although Moonlite Burgoo is very popular, it hasn’t stopped local cooks in the area from creating different variations. For instance, adding a little boiled, shredded beef or wild game to burgoo can give the stew a much deeper and meatier flavor without changing the overall character of the dish.
Spicy burgoo version
Wanting a bit more heat is understandable. For that, you can double the cayenne pepper and throw in a chopped jalapeño with the onions for a fresh kind of spice. This will surely give your southern burgoo a nice kick.
Bean lover’s version
There is a bean version of Burgoo as well. It includes lima beans or butter beans. Although the Moonlite Burgoo recipe never uses beans, feel free to add a cup or two if you want to be adventurous.
What to Serve With Moonlite Burgoo
Cornbread muffins or saltine crackers
A classic option would be cornbread muffins. It’s because the restaurant always brings out cornbread muffins or saltines on the side. Both options soak up the rich stew perfectly.
Buttered cornbread with sorghum molasses
If you’re looking for a real Kentucky touch, the best option would be to drizzle a little sorghum molasses on top of buttered cornbread and serve it next to your burgoo. The sweet syrup balances out the tangy and peppery flavors really well. This old southern combination has been around for generations, and you should definitely give it a shot.
A simple side salad
In case you want something to balance the heaviness of the stew, a simple green salad with a light dressing works like a charm.
Storage and Make Ahead Tips
How to store Burgoo properly
Never store hot food as it can spoil faster. So first let the burgoo cool down completely and then transfer it into airtight containers. Glass containers are recommended since they do not absorb the smell. If you want to freeze burgoo, use freezer-safe containers or heavy-duty ziplock bags.
How long does it stay fresh?
Moonlite burgoo can easily stay fresh for about 4 days. The texture and flavor could change if there is a lot of temperature fluctuation (the fridge is being opened and closed a lot of times). The best approach should be freezing Moonlite burgoo, as it can last up to 3 months without losing its flavor. But make sure to label the containers with the date.
Best way to reheat without losing texture
It is not recommended to reheat the burgoo in the microwave oven. Simply reheat it on the stove over low heat. In case it gets too thick after sitting in the fridge, adding a bit of water would do the job.
Common Mistakes and How to Avoid Them
- Adding flour or roux to artificially thicken Moonlight burgoo. The thickness will come naturally once the potatoes break down due to slow simmering.
- Using mutton broth. Don’t do it. The only broth you are going to use is chicken.
- Rushing the cook time. This is something you make when you have ample time.
- Not stirring it from the bottom every 10 to 15 minutes. Burgoo will burn on the bottom if you forget about it.
- Adding corn too early, as it turns into mush by the end. Always add corn about halfway.
Nutrition Information
Nutrition Facts
24 servings per container
- Amount Per ServingCalories341
- % Daily Value *
- Total Fat
9.28g
12%
- Saturated Fat 8.13g 40%
- Cholesterol 11mg 4%
- Sodium 392mg 18%
- Total Carbohydrate
16.9g
6%
- Dietary Fiber 5.66g 18%
- Total Sugars 4.07g
- Protein 7.85g 15%
- Iron 2.1mg 12%
- Potassium 302mg 7%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Disclaimer: Nutrition data for this recipe was calculated using the Recipe Blossom Nutrition Calculator. It’s designed to provide an estimate of calories, macronutrients, and micronutrients based on standard ingredients and portion sizes.
However, actual values may vary depending on brands, substitutions, or preparation methods. For medically tailored nutrition advice, we recommend consulting with a registered dietitian or qualified healthcare provider.
FAQs
What meats are traditionally used in burgoo?
Traditional Kentucky burgoo recipes actually use a mix of different meats. Each region has its own twist, like beef, pork, turkey, rabbit, or even squirrel. The Moonlite burgoo recipe has been relying on mutton and chicken for decades.
Can burgoo be made in a slow cooker?
Yes, you can do it. However, you still need to boil the mutton and chicken separately. Once the meats are prepared and you have chicken broth, transfer everything to the slow cooker. There, you can cook on low for 8 to 10 hours.
How thick should burgoo be?
If we strictly follow the guidelines provided by Moonlite Bar-B-Q Inn, the perfect texture should be thick yet still soupy. In other words, the burgoo should be as dense as chili and not as thin as soup.
Can burgoo be frozen for later?
Absolutely. Burgoo freezes really well, and that is exactly why Moonlite Bq-B-Q restaurant sells it frozen by the gallon. You can freeze it in safe containers or heavy-duty ziplock bags for up to 3 months.
