Midwest Living's Bouja Burgoo

Dive into comfort food heaven with Midwest Living’s Bouja Burgoo, a hearty, slow-simmered stew that’s a celebration of Midwest tradition. Packed with tender beef chuck roast, juicy chicken thighs, and smoky sausage, this dish balances robust protein with a medley of vibrant vegetables, including carrots, cabbage, and green beans. Simmered with crushed tomatoes, chicken broth, and a blend of aromatic seasonings, the Bouja Burgoo achieves a deep, savory depth of flavor that only hours of low and slow cooking can deliver. Perfect for feeding a crowd, this one-pot wonder is ideal for family gatherings or cozy nights in. Serve it piping hot with hearty slices of crusty bread or classic cornbread for a truly unforgettable meal.

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:240 mins

Total Time:265 mins

Servings: 8

Ingredients

• 1.5 pounds Beef chuck roast, cubed
• 1 pound Boneless chicken thighs, cubed
• 0.5 pound Smoked sausage, sliced
• 1 large Yellow onion, finely chopped
• 3 Garlic cloves, minced
• 2 large Carrots, chopped
• 3 Celery stalks, chopped
• 2 large Russet potatoes, peeled and diced
• 2 cups Cabbage, shredded
• 1 cup Corn kernels, fresh or frozen
• 1 cup Green beans, trimmed and chopped
• 28 oz can Crushed tomatoes
• 6 cups Chicken broth
• 2 Bay leaves
• 1 teaspoon Paprika
• 1 teaspoon Ground black pepper
• 1.5 teaspoons Salt
• 2 tablespoons Vegetable oil

Directions

Step 1

Heat 1 tablespoon of vegetable oil in a large stockpot or Dutch oven over medium-high heat.

Step 2

Season the beef chuck roast cubes with salt and pepper, then brown in batches, ensuring they develop a deep caramelized crust. Remove and set aside.

Step 3

Add another tablespoon of vegetable oil to the pot and brown the chicken thighs, then remove and set aside with the beef.

Step 4

In the same pot, add the smoked sausage slices and cook until lightly browned. Remove and set aside with the other meats.

Step 5

Reduce the heat to medium and add the chopped onion, garlic, carrots, and celery to the pot. Sauté until softened and fragrant, about 5-7 minutes.

Step 6

Return the browned meats to the pot, along with the crushed tomatoes, chicken broth, bay leaves, paprika, and 1 teaspoon of salt. Stir well to combine.

Step 7

Bring the mixture to a boil, reduce the heat to low, and let simmer uncovered for 2 hours, stirring occasionally to prevent sticking.

Step 8

Add the diced potatoes, shredded cabbage, corn kernels, and green beans to the pot. Stir to combine and continue simmering for another 2 hours or until the vegetables are tender, stirring occasionally.

Step 9

Taste the stew and adjust salt and pepper levels as needed.

Step 10

Remove the bay leaves before serving. Ladle the Bouja Burgoo into bowls and serve hot with crusty bread or cornbread on the side.

Nutrition Facts

Serving size	(5367.6g)

Amount per serving	% Daily Value*
Calories	4758.6

Total Fat 282.4g	0%
Saturated Fat 96.7g	0%
Polyunsaturated Fat 16.8g
Cholesterol 1112.6mg	0%
Sodium 9913.0mg	0%
Total Carbohydrate 253.5g	0%
Dietary Fiber 45.0g	0%
Total Sugars 75.0g
Protein 330.0g	0%

Vitamin D 0IU	0%
Calcium 878.4mg	0%
Iron 43.2mg	0%
Potassium 11601.1mg	0%

*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.

Source of Calories

Fat: 52.1%

Protein: 27.1%

Carbs: 20.8%