Burgoo is Kentucky’s most famous stew, usually made for big gatherings. Burgoo dates to before the Civil War and as legend has it, was invented by a French chef. Burgoos typically have at least three different meats, and plenty of vegetables such as corn, okra, and lima beans.
This version of burgoo is not cooked as long as others so that you can still tell what meats you are eating. If you want more of a mélange, just cook the meat longer. As with most stews, burgoo is even better the second day. It’s excellent as a Sunday dinner when you want lunches for the coming week.
To serve, taste one more time for salt, and add either Worcestershire or salt if you want. Serve with crusty bread or cornbread and a bottle of hot sauce on the side.
In a large punch bowl, combine ciders, ginger beer, seltzer, bourbon, and lemon juice. Stir to combine. Slice one apple thinly into cross sections and float them in the punch. Core and slice the other apple to use as garnishes for individual glasses. Serve punch immediately in glasses with ice, garnished with apple slices and cinnamon sticks.