Recipe courtesy of Eddie Mars
Burgoo
Total:
3 hr 35 min
Active:
15 min
Yield:
1 gallon
Total:
3 hr 35 min
Active:
15 min
Yield:
1 gallon

Ingredients

  • 1 cup diced onions
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 1/2 pounds diced chuck/stew beef
  • 1 teaspoon ground thyme
  • 1 teaspoon ground oregano
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1/2 teaspoon sage
  • 1 tablespoon black pepper
  • 1 cup diced tomatoes
  • 1 cup green beans
  • 1 cup lima beans
  • 1 cup corn
  • 1 cup frozen okra
  • 6 ounce tomato puree
  • 1 teaspoon onion base
  • 2 teaspoons beef base
  • 2 teaspoons chicken base
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire
  • Burgundy, to taste
  • Sherry, to taste
  • 1 teaspoon hot pepper sauce
  • Water, as needed
  • 2 cups diced potatoes
  • 2 or 3 cans instant mashed potatoes

Directions

Saute first 10 ingredients until meat is browned. Add all other ingredients and bring to a rapid boil. Reduce to simmer and cook a minimum of 3 hours. Burgoo should cook overnight. Serve in a traditional bread bowl.

Cooking Tips

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