Ingredients

• 1 cup celery, diced
• 1 cup carrots, diced
• 1 cup onion, diced
• 3 pounds stew meat, cubed
• 1 teaspoon ground thyme
• 1 teaspoon ground sage
• 1 teaspoon granulated garlic
• 1 teaspoon ground oregano
• 1 (12 ounce) can diced tomatoes in juice
• 3 pounds frozen mixed vegetables (corn, lima beans, green beans)
• 1 (7 ounce) can tomato puree
• 1 (7 ounce) can tomato sauce
• 1 pound frozen okra, sliced
• 1 tablespoon beef base
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• 1 teaspoon Tabasco
• 1 cup sherry wine
• 1 cup red wine
• 3 pounds potatoes, diced

Instructions

1. Brown stew meat with herbs and garlic.
2. Add remaining ingredients and cover with water.
3. Bring to a boil and then reduce to a simmer for a minimum of two hours, or until ingredients have been tenderized but do not dissolve. The potatoes should be “fork tender” but hold their shape.
4. Adjust seasoning to taste, and thicken with cornstarch if needed.
5. Serves 10-12

By Ed Boutilier, Executive Chef at Keeneland Race Course in Lexington, Kentucky
Adapted from Spread Formation: Tailgating & Home Recipes From College Football Greats!

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