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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