Burgoo

• 1 cup diced onions
• 1 cup diced celery
• 1 cup diced carrots
• 2 1/2 pounds diced chuck/stew beef
• 1 teaspoon ground thyme
• 1 teaspoon ground oregano
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1/2 teaspoon sage
• 1 tablespoon black pepper
• 1 cup diced tomatoes
• 1 cup green beans
• 1 cup lima beans
• 1 cup corn
• 1 cup frozen okra
• 6 ounce tomato puree
• 1 teaspoon onion base
• 2 teaspoons beef base
• 2 teaspoons chicken base
• 1 teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire
• Burgundy, to taste
• Sherry, to taste
• 1 teaspoon hot pepper sauce
• Water, as needed
• 2 cups diced potatoes
• 2 or 3 cans instant mashed potatoes

1. Saute first 10 ingredients until meat is browned.
2. Add all other ingredients and bring to a rapid boil.
3. Reduce to simmer and cook a minimum of 3 hours.
4. Burgoo should cook overnight.
5. Serve in a traditional bread bowl.

onions, celery, carrots, beef, ground thyme, ground oregano, garlic, onion, sage, black pepper, tomatoes, green beans, lima beans, corn, frozen okra, tomato puree, onion base, beef base, chicken base, salt, lemon juice, worcestershire, sherry, hot pepper, water, potatoes, instant mashed potatoes

Taken from www.foodnetwork.com/recipes/burgoo-recipe.html (may not work)