This recipe is based off the burgoo served at one of my favorite places, Keeneland Downs in Lexington.
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 cup onion, diced
- 3 cloves of garlic, diced
- 2 pounds stew meat, cubed
- 1 teaspoon ground thyme
- 1 teaspoon ground sage
- 1 teaspoon ground oregano
- 1 (14.5 ounce) can diced tomatoes in juice
- 16 oz frozen mixed vegetables (I like a mix of carrots, peas and green beans – just avoid corn and lima beans for it to be Whole30 compliant)
- 1 (10.75 ounce) can tomato puree
- 1 (8 ounce) can tomato sauce
- 16 oz frozen okra, sliced
- 2 tsp balsamic vinegar
- 32 oz Whole30 compliant beef broth or stock
- 2 pounds potatoes, diced (any kind is fine, but I like plain ‘ole Russet ones)
- Heat up oil in a stock pot or large dutch oven and brown stew meat. Take care to not overcrowd the pan and brown in batches, if necessary. Remove beef from pot and set aside.
- Add diced onion, celery, carrots and garlic to pan and cook for about 5 minutes or until softened.
- Add beef back into the pan and add in spices.
- Add in all canned tomatoes, beef broth, balsamic vinegar, potatoes, okra, and frozen veggies and stir.
- Let mixture come up to boil and then switch to simmer. Let the stew simmer, uncovered, for two hours.