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Multicooker Burgoo-Style Stew
Recipes
Multicooker Burgoo-Style Stew
12 servings
2 hours, 10 minutes total (Active 30 minutes)

Ingredients

  • ½ small head green cabbage
  • 6 cloves garlic
  • 3 medium carrots
  • 1 large sweet onion
  • 3 ribs celery
  • 1 lb boneless beef chuck roast
  • 1 lb boneless pork shoulder country-style ribs
  • 1 lb boneless, skinless chicken thighs
  • 3 tablespoons Kentucky-Style Seasoning, divided
  • 1 tablespoon Greek seasoning
  • 3 tablespoons canola oil
  • 2 tablespoons tomato paste
  • 1 teaspoon dried crushed rosemary
  • 1 teaspoon dried thyme
  • 1 (28 oz) can crushed tomatoes
  • 3 cups no-salt-added chicken stock (or broth)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons hot pepper sauce
  • 2 tablespoons red wine vinegar
  • 1 (15 oz) bag frozen lima beans
  • 1 (15 oz) bag frozen gumbo mix (okra, corn, celery, onions, and bell peppers)
  • ¼ bunch fresh Italian parsley
  • 0.5 oz fresh dill

Steps

    1. Core cabbage and cut into 1-inch pieces. Smash garlic. Peel carrots, then cut carrots, onion, and celery into ½-inch-thick slices. Cut beef and pork into 1-inch cubes; coat beef, pork, and chicken with 1 tablespoon each Kentucky-Style Seasoning and Greek seasoning (wash hands).
    2. Heat oil in multicooker on SAUTÉ until hot. Add meat (in batches); cook 3–4 minutes on each side until browned. Remove from pan; repeat with remaining meat.
    3. Add onions to pan; cook 5–6 minutes, stirring occasionally, until softened. Add garlic, tomato paste, rosemary, and thyme; cook 2 more minutes.
    4. Stir in cabbage, carrots, celery, tomatoes, stock, Worcestershire sauce, hot sauce, vinegar, and remaining 2 tablespoons Kentucky-Style Seasoning. Return meats to multicooker. Place lid on multicooker and seal following manufacturer's instructions. Cook on MEAT/STEW 50 minutes or until meat is tender and 210°F.
    5. Let pressure release naturally (about 20 minutes). Remove lid and stir in frozen vegetables. Cover and cook on LOW 8–10 minutes until vegetables are tender. Meanwhile, chop parsley and dill coarsely (¼ cup each). Serve stew topped with parsley and dill.
    Note: Multicookers vary; adjust time as needed.

Amount per 1⁄12 recipe serving: Calories 350, Total Fat 15g, Sat Fat 4.5g, Trans Fat 0g, Chol 90mg, Sodium 880mg, Total Carb 25g, Fiber 6g, Total Sugar 8g, (Incl. 0g Added Sugars), Protein 27g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 15%