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BURGOO, KENTUCKY BURGOO 2

Entertaining with Bluegrass Winners
Serves 10 To 12

Ingredients

• 3 pounds beef stew meat, cubed
• 1 teaspoon each: ground thyme and dried sage
• 1 teaspoon garlic, chopped
• 1 teaspoon fresh oregano, chopped
• 1 (7-ounce) can tomato puree
• 2 pounds fresh or frozen okra, sliced
• 1 tablespoon beef base
• 1 teaspoon Worcestershire sauce
• 3-4 tablespoons vegetable oil
• Salt and pepper to taste
• 1 cup sherry wine
• 1 cup celery, diced
• 1 cup red wine
• 1 cup onion, diced
• 3 pounds potatoes, diced
• 1 (12-ounce) can diced tomatoes in juice
• 1 tablespoon chicken base
• Slurry of cornstarch
• 2 packages frozen mixed vegetables


Directions

Brown stew meat with herbs and garlic in oil.

Add remaining ingredients, mixing well, and cover with water.

Bring to boil; then reduce heat and simmer for 3 hours or until meat is tender.

Adjust seasoning and thicken with slurry of cornstarch, if necessary.
 

 

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