Keeneland Kentucky Burgoo Soup

Tue, Feb 9, 2010

Main Courses, Recipes, Video Recipes

In this Video, Betty demonstrates how to make Keeneland Kentucky Burgoo Soup. This soup traditionally has5 or 6 different meats and a dozen vegetables. The version shown here is an easier burgoo recipe by Chef Ed (of Turf Catering).

Serves 3
Time required 35 minutes
Difficulty level 2
Cost of ingredients 8 USD

  • 1 cup diced celery
  • 1 cup diced carrot
  • 1 cup diced onion
  • 3 pounds stew meat (I used cubed round steak, in order to have less fatty beef.)
  • 12 oz. can tomato puree
  • 2 pounds fresh okra, sliced (I used a 12-oz. package frozen sliced okra.)
  • 1 tablespoon beef base (I used 1 beef bouillon cube.)
  • 1 teaspoon Worcestershire sauce
  • 1 cup sherry wine
  • 3 pounds diced potatoes
  • 1 teaspoon ground thyme
  • 1 teaspoon dry sage
  • 1 teaspoon garlic powder
  • 1 teaspoon dry oregano
  • water (as needed)
  • cornstarch (if desired)
  • I added:
  • 2 teaspoons salt
  • 1 cup canned whole kernel corn

Brown stew meat with herbs and garlic (Garlic was not listed in the ingredients, but you can use a couple of cloves of garlic, minced [or to taste].) •Add remaining ingredients and cover with water. (I used a little over 2 cups of water to cover the mix completely.) Bring to a boil and reduce to simmer for a minimum of three hours, stirring occasionally. (Using a crock pot on LOW will take 8 to 10 hours.) •Before serving, combine water and cornstarch and add it slowly, stirring until the burgoo reaches the desired thickness. (I did not add any cornstarch, because the consistency of my burgoo was acceptable to me.)

From Chef Ed: Burgoo is a great recipe for the crock pot & is excellent served as leftovers as well!! I hope you enjoy this hearty soup, and “Thanks” to Chef Ed for another great recipe! –Betty

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This post was written by:

Rochelle - who has written 324 posts on Made in Kitchen Blog.

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