Burgoo on the Menu

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When life hands you snow, make burgoo!  First, I would like to thank everyone who contributed with a prospective name for the new guest chef that will be used to share the many track favorite and comfort food and drink recipes that Thoroughbred U has collected.  The horse plush has been named, Horseradish.  Today we feature, Chef Horseradish Dishes, with burgoo on the menu.

 

Burgoo is a spicy stew and it originated in the United States.  It is similar to Irish Stew and can be made using a variety of meats, vegetables and spices.  It is so starchy it can be eaten from a bowl or on a plate.  Owensboro, KY is one of the cities that claims to be the Burgoo Capital of the World.  Both Keeneland and Churchill Downs race tracks, located in KY, keep this traditional dish on the menu.  I am more partial to Keeneland’s version where the beef is cubed and the broth is thick.  Churchill Downs uses a thinner, soup like broth with the beef shredded up.

Chef Horseradish begins by washing and gathering up the vegetables.  Fresh, frozen and canned vegetables all go into his stew like brew.  He prepares the carrots, celery, onion, tomatoes, corn, okra and potatoes.

Next, he collects all of the spices and flavors.  Thyme, sage, garlic, oregano, beef bouillon, Worcestershire sauce and sherry wine will all be used to give this burgoo a kick.

It is time to prep the meet.  We will use cubed stew beef in our burgoo.

He browned the meat with the garlic and herbs.  Chef Horseradish added in all of the ingredients, covered them with water and brought them to a rapid boil.  He reduced the heat and simmered his stew for 3 hours giving it all the  occasional stir and viola, he made burgoo!

One final step before he dishes.  To get the preferred thickness it may take some cornstarch.  Mix some cornstarch with a teaspoon or two of cold water and add it to the simmering burgoo to reach the desired viscosity.

Here is the  burgoo recipe in its entirety:

Ingredients:

• 1 cup of diced carrots
• 1 cup of diced celery
• 1 cup of diced onions
• 12 ounces of tomato puree
• 1 can of sweet whole kernel corn
• 2 pounds of sliced okra
• 3 pounds of diced potatoes
• 1 teaspoon of thyme
• 1 teaspoon of sage
• 1 teaspoon of garlic
• 1 teaspoon of oregano
• 1 tablespoon of beef bouillion
• 1 teaspoon of Worcestershire sauce
• 1 cup of sherry wine
• 3 pounds of cubed stew beef
• Cornstarch as needed

Preparation:

• Brown the beef with the spices.
• Add all the ingredients to a large pot and cover them with water.  Bring it to a boil, cover the pot, then reduce the heat to simmer for 3 hours.  Occasionally, stir and add water if needed.
• Mix in a combination of corn starch and cold water to thicken the finished product.
• Dish it out like Chef Horseradish Dishes!

What better meal for a snow day or any day at the races?  I love burgoo and I’m betting that you will to.  Treat your friends and family, this meal serves 12,  to the “Run for the Roses” staple and enjoy!  Check back for more of my regular Thoroughbred stories and the occasional recipe from Chef Horseradish.

 

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