Abruzzese and Molisan-inspired Burgoo

Ingredients

In this Abruzzese and Molisan adaptation of Burgoo, we incorporate the distinct flavors and ingredients of the target cuisine. The original American Burgoo typically includes a variety of meats, such as mutton, pork, and chicken, while our version focuses on beef, pork, and chicken to align with the traditional meats used in Abruzzese and Molisan cuisine. Additionally, we infuse the stew with Italian herbs and spices, such as rosemary, thyme, and oregano, to enhance the Italian flavor profile. We alse have the original recipe for Burgoo, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 500g (1.1 lb) pork, cubed 500g (1.1 lb) pork, cubed
• 500g (1.1 lb) chicken, bone-in 500g (1.1 lb) chicken, bone-in
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 cup canned tomatoes, crushed 1 cup canned tomatoes, crushed
• 4 cups beef broth 4 cups beef broth
• 1 cup red wine 1 cup red wine
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 45g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the beef, pork, and chicken, and brown them on all sides. Remove the meats from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
3. 3.
   Return the meats to the pot and add the potatoes, crushed tomatoes, beef broth, red wine, bay leaves, rosemary, thyme, and oregano. Season with salt and pepper.
4. 4.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the meats are tender and the flavors have melded together.
5. 5.
   Remove the bay leaves and adjust the seasoning if needed. Serve the Abruzzese and Molisan Burgoo hot with crusty bread or polenta.

Treat your ingredients with care...

• Beef, pork, and chicken — Ensure that the meats are cubed into bite-sized pieces for even cooking and tenderness.

Tips & Tricks

• For a richer flavor, you can marinate the meats in red wine and herbs for a few hours before cooking.
• Feel free to add other vegetables like bell peppers or zucchini to the stew for added texture and flavor.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the pot during the last 15 minutes of cooking.

Serving advice

Serve the Abruzzese and Molisan Burgoo in deep bowls, garnished with fresh herbs like parsley or basil. Accompany it with crusty bread or creamy polenta to soak up the delicious flavors.

Presentation advice

To enhance the presentation, sprinkle some freshly chopped parsley or grated Parmesan cheese on top of the Burgoo. Serve it in rustic ceramic bowls for an authentic touch.