Recipe courtesy of Eddie Mars


  • Total: 3 hr 35 min
  • Prep: 15 min
  • Cook: 3 hr 20 min
  • Yield: 1 gallon
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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


  1. 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.

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