Kentucky Burgoo with Okra

  • Yield: 10 to 12 servings


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