Burgoo: Kentucky’s Most Beloved Stew (and a Lexington Tradition)
If there’s one dish that captures the heart and history of Kentucky, it’s burgoo — a thick, savory stew made with meat, vegetables, and a rich, flavorful broth. Ask ten Kentuckians where burgoo came from, and you’ll get ten different answers. One thing’s for sure: this dish is woven into the fabric of Lexington’s culinary and racing culture.
Burgoo first became a staple at thoroughbred sales in the 1800s, fueling hungry horsemen and spectators during long days at the track. Today, it’s a must-have at the Kentucky Derby and especially at Keeneland Racecourse, where burgoo is practically as famous as the horses themselves. During the spring and fall meets, Keeneland ladles out nearly 100 gallons of burgoo each week — talk about a fan favorite!
Traditionally, burgoo was made with whatever meats were available — think squirrel, pheasant, venison, or even opossum (yes, really!). These days, Lexington restaurants and chefs have refined the recipe, simmering together chicken, beef, and pork with a medley of local vegetables and spices.
Lexington’s own burgoo legend traces back to French chef Gus Jaubert, who is said to have cooked gallons of the hearty stew for fellow soldiers during the Civil War. His recipe helped cement burgoo’s place in Central Kentucky’s culinary history — and the tradition continues today.
You can find burgoo on menus across Lexington, KY, from cozy local diners to fine dining spots, and of course at Fasig-Tipton and Keeneland during horse sales and race days. Every chef adds their own twist, so no two burgoos taste exactly alike — which is half the fun!
So next time you’re in Lexington, grab a bowl of burgoo, raise a toast to Kentucky’s racing heritage, and savor a true taste of the Bluegrass State — made with love, history, and plenty of KY Proud ingredients.
