Kentucky Burgoo Soup Recipe Video

In this video, Betty demonstrates how to make Keeneland Kentucky Burgoo Soup. Burgoo traditionally has about 5 or 6 meats and a dozen vegetables, so this is a very toned-down version of burgoo from Chef Ed (of Turf Catering) that I think you will enjoy. This is the soup that Rick ordered when we took our recent trip to the Keeneland Horse Race Track and had lunch in the Equestrian Room. Rick loved it! This version of burgoo does not have nearly as many ingredients as traditional Kentucky burgoo, but it tastes wonderful, and is much easier to make!

Summary

Preparation Time20 MinCooking Time3 Hr 0 Min
Ready In3 Hr 20 MinDifficulty LevelEasy
Health IndexJust EnjoyServings10
CuisineCourse
TasteMethod
DishSpeciality
Main IngredientInterest Group

Ingredients

 Diced celery1 Cup (16 tbs)
 Diced carrot1 Cup (16 tbs)
 Diced onion1 Cup (16 tbs)
 Stew meat3 Pound (May Use Cubed Round Steak, In Order To Have Less Fatty Beef)
 Tomato puree12 Ounce (1 Can)
 Okra2 Pound, sliced (May Use 12- Ounce Package Frozen Sliced Okra)
 Beef base1 Tablespoon (May Use 1 Beef Bouillon Cube)
 Worcestershire sauce1 Teaspoon
 Sherry wine1 Cup (16 tbs)
 Diced potatoes3 Pound
 Ground thyme1 Teaspoon
 Dry sage1 Teaspoon
 Garlic powder1 Teaspoon
 Dry oregano1 Teaspoon
 Water6 Cup (96 tbs) (Adjust Quantity As Needed)
 Cornstarch2 Teaspoon (If Desired)
 Salt2 Teaspoon
 Canned whole kernel corn1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 598 Calories from Fat 238

% Daily Value*

Total Fat 26 g40.6%

Saturated Fat 7.1 g35.3%

Trans Fat 0 g

Cholesterol 107.5 mg35.8%

Sodium 594.6 mg24.8%

Total Carbohydrates 45 g14.9%

Dietary Fiber 8.8 g35.4%

Sugars 5.9 g

Protein 43 g86.8%

Vitamin A 64% Vitamin C 43.3%

Calcium 13.7% Iron 32.9%

*Based on a 2000 Calorie diet

Directions

•Brown stew meat with herbs and garlic (Garlic was not listed in the ingredients, but you can use a couple of cloves of garlic, minced [or to taste].)
•Add remaining ingredients and cover with water. (I used a little over 2 cups of water to cover the mix completely.) Bring to a boil and reduce to simmer for a minimum of three hours, stirring occasionally. (Using a crock pot on LOW will take 8 to 10 hours.)
•Before serving, combine water and cornstarch and add it slowly, stirring until the burgoo reaches the desired thickness. (I did not add any cornstarch, because the consistency of my burgoo was acceptable to me.)
From Chef Ed: Burgoo is a great recipe for the crock pot & is excellent served as leftovers as well!!
I hope you enjoy this hearty soup, and "Thanks" to Chef Ed for another great recipe!—Betty

Editors Review

Looking for a fuss-free, good-for-you soup recipe that features the goodness of veggies, the heartiness of beef, and the irresistible crunch of chicken? Then your search ends here with this Kentucky special burgoo soup. A bowlful of this soupy delight is sure to shoo away your winter chill. Watch the video recipe to master this Kentucky special treat a la the Betty style.
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