Hearty Southern burgoo of beef, pork, chicken and vegetables, slow-simmered for deep, crowd-pleasing flavor.
# What You'll Need:
→ Meats
01 - 1 lb boneless beef chuck, trimmed and cut into 1-inch cubes
02 - 1 lb boneless pork shoulder, cut into 1-inch cubes
03 - 1 lb boneless, skinless chicken thighs, cut into chunks
→ Vegetables & Liquids
04 - 2 tablespoons vegetable oil
05 - 2 large onions, diced
06 - 3 garlic cloves, minced
07 - 3 large carrots, peeled and sliced
08 - 3 celery stalks, chopped
09 - 2 medium potatoes, peeled and diced
10 - 1 green bell pepper, diced
11 - 1 red bell pepper, diced
12 - 1 cup frozen lima beans
13 - 1 cup frozen corn kernels
14 - 1 (14.5 oz) can diced tomatoes with juices
15 - 3 cups beef or chicken stock (use gluten-free stock if required)
16 - 1 cup okra, sliced (fresh or frozen)
→ Spices & Pantry
17 - 2 teaspoons Worcestershire sauce
18 - 2 bay leaves
19 - 1 teaspoon smoked paprika
20 - 1 teaspoon dried thyme
21 - Salt, to taste
22 - Black pepper, to taste
23 - Hot sauce, to taste (optional)
# How To Make It:
01 - Heat the vegetable oil in a large Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the beef, pork and chicken until a deep brown forms on all sides; transfer browned pieces to a plate and reserve.
02 - Reduce the heat to medium; add the diced onions, minced garlic, carrots, celery and both bell peppers to the pot. Sauté 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
03 - Return the browned beef, pork and chicken to the pot. Add the diced potatoes, lima beans, corn, diced tomatoes with their juices and the stock. Stir to combine, scraping any fond from the bottom of the pot.
04 - Stir in the Worcestershire sauce, bay leaves, smoked paprika and dried thyme. Season with salt and black pepper. Bring the mixture to a gentle boil over medium-high heat.
05 - Reduce the heat to low, cover and simmer gently for 2 hours, stirring occasionally to prevent sticking and to allow flavors to meld.
06 - Uncover, add the sliced okra and continue cooking uncovered for an additional 30 minutes, or until the meats are very tender and the stew has thickened to your liking. Adjust seasoning and incorporate hot sauce if desired.
07 - Remove bay leaves, let rest briefly to settle flavors, then serve hot alongside crusty bread or cornbread.
