From the family collection
Kentucky Burgoo
The big Kentucky stew, made for a crowd.
Download recipe PDFWhat you need
Serves 10-12
- 3 lbs beef stew meat, cubed
- 1 tsp each: thyme, sage, garlic, oregano
- 3-4 Tbsp vegetable oil
- 7 oz can tomato purée + 12 oz can diced tomatoes
- 2 lbs okra, sliced (fresh or frozen)
- 1 cup each: sherry, red wine
- 1 cup each: diced celery, onion
- 3 lbs potatoes, diced
- 2 pkgs frozen mixed vegetables
- 1 Tbsp each: beef base, chicken base
- 1 tsp Worcestershire
- Salt, pepper; cornstarch slurry to thicken
How to make it
- Brown the stew meat in the oil with the herbs and garlic.
- Add everything else, mix well, and cover with water.
- Boil, then simmer about 3 hours, until the meat is tender.
- Adjust seasoning; thicken with a cornstarch slurry if needed.
