Appalachian Burgoo–beef stew meat, sausage and potato soup with tons of flavor. Make it in your Instant Pot or Crockpot.
Appalachian Burgoo
BURGOOOOOO! It’s just fun to say and even more fun to eat. Burgoo is a meat and veggie stew that originated in the regions of Kentucky and the Southern Appalachians. The exact ingredients can vary depending on the recipe and the region. This soup has so much flavor thanks to the sausage, green chiles, hot sauce, brown sugar and Worcestershire sauce. My son was going CRAZY over this appalachian burgoo, he loved it so much. I think you’ll enjoy it too! Recipe adapted from Southern Cast Iron.
Ingredients/Substitution Ideas
- Ground sausage–I used Jimmy Dean
- Beef stew meat–or a beef roast cut up into 1 inch cubes
- Onion–yellow, white
- Water
- Better than Bouillon Beef Base
- Bay leaf
- Russet potatoes–or red, yukon gold
- Salt and pepper
- Carrots
- Petite diced tomatoes
- Worcestershire sauce
- Hot sauce–I used Frank’s hot sauce
- Brown sugar
- Diced green chiles–I used mild
Steps
Turn Instant Pot to saute setting. When display says HOT add in the sausage and beef stew meat and brown for about 5 minutes. Drain off the grease.
Add in the onion and saute for 4 more minutes.
Pour in the water and scrape bottom of pot so that nothing is sticking. Stir in the beef base and the bay leaf. Turn off Instant Pot.
Add in the potatoes and lightly salt and pepper them.
Dump in the carrots, tomatoes, Worcestershire, hot sauce, brown sugar and diced green chiles.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 20 minutes. When time is up let pot sit for 10-15 minutes. Move valve to venting and remove the lid.
Stir, ladle into bowls and serve.
Notes/Tips
- Serve with cornbread and honey butter.
- Try adding in a cup of frozen lima beans.
- The original recipe called for 2 additional meats (chicken and country style ribs). I chose to leave these out but you can certainly add more meat in if you’d like.
- This recipe can be gluten-free if you use gluten-free Worcestershire sauce. This recipe is dairy free.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot. For the 3 quart pot, cut the recipe in half.
- What if I don’t have a SOUP button on my Instant Pot? Cook on low pressure for 20 minutes instead.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with hot sauce are Illinois Casserole or Copycat Popeye’s Red Beans And Rice.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Appalachian Burgoo
- Prep Time: 20 minutes
- Cook Time: 20 minutes (plus 10 minute NPR)
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
Description
Beef stew meat, sausage and potato soup with tons of flavor. Make it in your Instant Pot or Crockpot.
Ingredients
- 1 pound ground sausage
- 1 pound beef stew meat
- 1 cup diced onion
- 2 cups water
- 1 Tbsp Better than Bouillon Beef Base
- 1 bay leaf
- 6 medium-small Russet potatoes, peeled and cut into 1 inch cubes
- Salt and pepper
- 2 large carrots, peeled and sliced
- 1 (14.5 oz) can petite diced tomatoes
- 2 Tbsp Worcestershire sauce
- 1 Tbsp hot sauce
- 1 Tbsp brown sugar
- 1 (4 oz) can diced green chiles
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the sausage and beef stew meat and brown for about 5 minutes. Drain off the grease.
- Add in the onion and saute for 4 more minutes.
- Pour in the water and scrape bottom of pot so that nothing is sticking. Stir in the beef base and the bay leaf. Turn off Instant Pot.
- Add in the potatoes and lightly salt and pepper them.
- Dump in the carrots, tomatoes, Worcestershire, hot sauce, brown sugar and diced green chiles.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 20 minutes. When time is up let pot sit for 10-15 minutes. Move valve to venting and remove the lid.
- Stir, ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the sausage and beef stew meat and brown for about 5 minutes. Drain off the grease.
- Add in the onion and saute for 4 more minutes. Transfer to the slow cooker.
- Add in the water, beef base and bay leaf. Add in the potatoes and lightly salt and pepper them. Stir in the carrots, tomatoes, Worcestershire, hot sauce, brown sugar and diced green chiles.
- Cover slow cooker and cook on low for 6 hours or on high for 3-4 hours.
- Stir, ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker
More Appalachian recipes to try…
Instant Pot Appalachian Soup Beans
A comforting bowl of creamy pinto beans flavored with smoky ham. A winter staple in the Appalachian states.
Air Fryer Appalachian Mountain Chicken
An air fryer take on fried chicken…it’s crispy on the outside and tender and juicy on the inside. It’s everything you want in your fried chicken with way less fat and calories.
Instant Pot Janet’s Appalachian Casserole
An easy and delicious Italian sausage, cabbage and a rice one pot meal.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
This was so DANG GOOD and so easy! And since I only cook for two, we will be having this for the next day lunch and maybe another dinner! I did what the Chinese do and “velveted” my beef first–marinated for 15 mins in a little oil, a little baking soda and a little corn starch, and man, the beef was super tender! Next time I’ll serve with some thickly sliced baguette toasts or maybe dump in some egg noodles. YUM! Thank you so much for the recipe…not sure how I stumbled upon it! lol
I need to do that velvet trick next time!
was wondering if ya can leave out the hot sauce cuz I and a lot of people can’t do spicey
yep sure, you can leave it out
Delicious! I love the two different meats and they blend beautifully. Definitely a keeper for me! Made as written and was very good
Thank you, Sandi, for the 5 stars!
My pressure cooker doesn’t have a “soup” setting. What setting (high pressure, low pressure) and time would you suggest?
If you don’t have a soup button then just cook it for the time mentioned on low pressure
Wonderful, hearty soup! Used 2 cups of beef stock instead of water and bouillon. Stew meat, potatoes and carrots (canned) all came out nice and tender. Thanks again, Karen. “In Karen we trust!” is my motto.
Forgot to rate it.
hahaha! That’s funny Nick!
missing the lamb
you certainly could add in lamb if you’d like!
Hello, Karen! Do you think I could sub chicken (breast or thigh) for the beef? Would I need to make any other changes, ingredients- or instructions-wise? Thanks, Cheryl.
yes you can do that! I would only pressure cook for 12 minutes though. Keep everything else the same.