clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Kentucky Burgoo

  • Author: Annie
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 10 servings 1x
  • Category: Soup


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)


  1. 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.
  2. Add diced onion, celery, carrots and garlic to pan and cook for about 5 minutes or until softened.
  3. Add beef back into the pan and add in spices.
  4. Add in all canned tomatoes, beef broth, balsamic vinegar, potatoes, okra, and frozen veggies and stir.
  5. Let mixture come up to boil and then switch to simmer. Let the stew simmer, uncovered, for two hours.