With the Kentucky Derby only one month away, why not start with a good bowl of Kentucky Burgoo. What Derby is complete without this meat and vegetable stew.
This recipe comes from Churchill Downs Executive Chef
INGREDIENTS:
- 2 tablespoon canola oil, divided
- 1 pound boneless sirloin steak, cut into 1- inch cubes
- ½ pound pork loin, cut into 1-inch cubes
- ½ pound turkey breast, cut into 1-inch pieces
- 1-quart chicken stock, divided
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 large onion, cut into 1-inch pieces
- 2 large carrots, cut into 1-inch pieces
- 3 garlic cloves, minced
- 2 Idaho baking potatoes, peeled cubed ½ inch
- 1 cup fresh or frozen cut okra
- 1 cup fresh or frozen corn kernels
- 1 cup fresh or frozen butter beans
- 1 tablespoon chopped fresh parsley
- A couple of springs of thyme
- 2 tablespoons dark brown sugar
- 3 tablespoons cider vinegar
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 (14.5-ounce) can of diced tomatoes, undrained
METHOD:
- In a large Dutch oven over medium-high heat, heat 1 tablespoon of oil
- Working in batches, sauté beef, pork, and turkey, for 5 minutes or until browned. Remove meat from the pan
- Repeat procedure with remaining oil, beef, pork, and turkey until all have been browned. Remove from pan
- Add 2 cups broth, salt, ¼ teaspoon black pepper, scraping pan to loosen browned bits
- Add beef mixture, remaining broth, onion, bell pepper, carrot, and garlic to the pan
- Bring to a boil. Reduce heat, and simmer, uncovered, for 1 hour or until beef is tender, stirring occasionally
- Add, potato, beans, corn, okra, thyme, and 1 tablespoon of parsley
- Bring to a boil. Reduce heat, and simmer for 30 minutes or until the potato is tender.
- Stir in the remaining ¼ teaspoon of black pepper, sugar, and the remaining 4 ingredients. Simmer for 30-minutes or until mixture is thick
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