The History of Burgoo

Burgoo, a hearty and flavorful stew, has a rich history that dates back to the early days of American colonial settlements. This dish, known for its diverse ingredients and regional variations, has evolved over centuries, becoming a culinary tradition in certain parts of the United States.

The exact origins of Burgoo are unknown, but it’s believed to have originated from the early days of the Appalachian region, particularly Kentucky.

There is no “standard” burgoo recipe. Historically, the stew was made by slow-simmering vegetables over an open flame. Vegetables typically used include okra, carrots, potatoes, corn, and tomatoes. Meats expected to be found in burgoo are beef, pork, chicken or mutton.

Burgoo in Louisville

Kentuckians hold a lot of pride for Burgoo. Like the Cheesesteak is to Philly, Burgoo is to Kentucky.

When wanting to start Burgoo Bash at ATG, founder Sam Cruz wanted to “pay homage to Kentucky’s indigenous and cultural culinary history.” By partnering with Apron INC, we further give a nod to our community.

The first two years of Burgoo Brash brought talent from all over Kentucky and Indiana. We saw chefs from brick and mortar restaurants tucked away on Appalachian backroads, and we saw home cooks born and raised in Louisville.

This year, the Burgoo Bash will feature a cornbread cookoff as well, and a cocktail contest sponsored by Monk’s Road.

So Ya Wanna participate?

We welcome chefs and burgoo fantastic alike. Head to ATGbrewery.com/events and click on our Burgoo Bash to learn more about the event, and how to register!