There are things in Kentucky that you must try when you visit. One of those items is the Keeneland Burgoo.
Burgoo by definition is similar to a “Hunter’s Stew” where everything goes into the pot. However Burgoo is supposed to be at least 3 game meats, vegetables and cooked over a open fire. Burgoo over the years has been adapted to meet USDA guidelines, so no more “roadkill”.
So the next time you are visiting during April or October, be sure and include Keeneland as part of your Kentucky Bourbon Trail trip and be sure to get a bowl of Burgoo during the race.
SERVING SIZE: 12
INGREDIENTS
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 cup onion, diced
- 3 pounds stew meat, cubed
- 1 teaspoon ground thyme
- 1 teaspoon ground sage
- 1 teaspoon granulated garlic
- 1 teaspoon ground oregano
- 1 (12 ounce) can diced tomatoes in juice
- 3 pounds frozen mixed vegetables (corn, lima beans, green beans)
- 1 (7 ounce) can tomato puree
- 1 (7 ounce) can tomato sauce
- 1 pound frozen okra, sliced
- 1 tablespoon beef base
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon Tabasco
- 1 cup sherry wine
- 1 cup red wine
- 3 pounds potatoes, diced
INSTRUCTIONS
- Brown stew meat with herbs and garlic.
- Add remaining ingredients and cover with water.
- Bring to a boil and then reduce to a simmer for a minimum of two hours, or until ingredients have been tenderized but do not dissolve. The potatoes should be “fork tender” but hold their shape.
- Adjust seasoning to taste, and thicken with cornstarch if needed.
- Serves 10-12
By Ed Boutilier, Executive Chef at Keeneland Race Course in Lexington, Kentucky