We aren’t really making goo? Or are we? Beergoo is a play on the old Kentucky soup recipe for Burgoo. This is a
regional specialty, for which there are a thousand recipes. It’s a wonderful empty-the-fridge comfort-food-concoction
that is rather fail-safe in application. In many recipes I will ask you to add ingredients at specific times, this one not so
much.
1 Medium Chicken (3 ½ - 4 LB)
2 LB Cubed Beef Stew Meat
3 Cups Chicken Stock
2 Cups Beef Stock
3 Cups English Brown Ale
2 tsp. Black Pepper
2 Cups Onion (fine dice)
2 29 oz. Cans Diced Tomato
3 LB Potato Diced
3 Cups Chopped Cabbage
1 LB Sliced Carrot
1 Green Pepper (chopped)
1 Poblano Chile (chopped)
3 Cans drained Corn
1 Large Bag Frozen Peas
1 Large Bag Frozen Lima Beans
3 tsp. Salt
¼ Cup Worcestershire Sauce
¼ Cup Hot Sauce
Lot’s of stuff, huh? The point is you can follow the recipe, or go completely off the reservation, with no terrible
consequences. I would encourage you to separate ingredients into liquid, meat, and vegetable and try to keep the
proportions intact by weight. This will give you a very nice thick soup every time. Now to the cooking…
Cook the meat (chicken/beef) in the stock and the English Brown Ale with the black pepper, for about 45 minutes. This
should soften and/or take it off the bone. Drain away liquid, (reserve!) and shred the meat. Add the meat and all the
vegetables together back into the liquid. Cook over low heat for 2 to 3 hours. Have a beer or two or three.
A great versatile recipe, you can do this on a stove top, a crock pot, or a campfire. It will turn out fine. No fancy herbs or
seasonings that intimidate most guys, you are in a sense creating a sauce for pouring over bread or biscuits.
regional specialty, for which there are a thousand recipes. It’s a wonderful empty-the-fridge comfort-food-concoction
that is rather fail-safe in application. In many recipes I will ask you to add ingredients at specific times, this one not so
much.
1 Medium Chicken (3 ½ - 4 LB)
2 LB Cubed Beef Stew Meat
3 Cups Chicken Stock
2 Cups Beef Stock
3 Cups English Brown Ale
2 tsp. Black Pepper
2 Cups Onion (fine dice)
2 29 oz. Cans Diced Tomato
3 LB Potato Diced
3 Cups Chopped Cabbage
1 LB Sliced Carrot
1 Green Pepper (chopped)
1 Poblano Chile (chopped)
3 Cans drained Corn
1 Large Bag Frozen Peas
1 Large Bag Frozen Lima Beans
3 tsp. Salt
¼ Cup Worcestershire Sauce
¼ Cup Hot Sauce
Lot’s of stuff, huh? The point is you can follow the recipe, or go completely off the reservation, with no terrible
consequences. I would encourage you to separate ingredients into liquid, meat, and vegetable and try to keep the
proportions intact by weight. This will give you a very nice thick soup every time. Now to the cooking…
Cook the meat (chicken/beef) in the stock and the English Brown Ale with the black pepper, for about 45 minutes. This
should soften and/or take it off the bone. Drain away liquid, (reserve!) and shred the meat. Add the meat and all the
vegetables together back into the liquid. Cook over low heat for 2 to 3 hours. Have a beer or two or three.
A great versatile recipe, you can do this on a stove top, a crock pot, or a campfire. It will turn out fine. No fancy herbs or
seasonings that intimidate most guys, you are in a sense creating a sauce for pouring over bread or biscuits.
Always free for our viewers, but if you like what
you see and want to help keep Beer Blitz online,
donations are appreciated.
you see and want to help keep Beer Blitz online,
donations are appreciated.
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
Our store has glasses,
apparel, dispensing
equipment, books,
beer pong stuff, and
more, CHECK IT OUT !
apparel, dispensing
equipment, books,
beer pong stuff, and
more, CHECK IT OUT !
| On Facebook ? Click here to join the BeerBlitz.com Fan Club |
 |
 |
 |
 |
 |
 |
 |
Beer by Style
Beer by Stats
Fun with Beer
Beer Info
Merchandise
Site Info
Groups
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
Recipe List