Kentucky Burgoo with Okra

  • Yield 10 to 12 servings

This stew is full of meat and vegetables and sure to satisfy a hearty appetite.


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 to 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


  1. Brown stew meat with herbs and garlic in oil.
  2. Add remaining ingredients, mixing well, and cover with water.
  3. Bring to a boil; then reduce heat and simmer for 3 hours or until meat is tender.
  4. Adjust seasoning and thicken with slurry of cornstarch, if necessary.

Recipe reprinted with permission from the Garden Club of Lexington, Inc.’s Entertaining with Bluegrass Winners (Lexington, Ky., 2008).



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