Slow-simmered Southern burgoo with beef, pork, chicken and vegetables, finished with smoky spices.
# Components:
→ Meats
01 - 1 lb boneless beef chuck, cut into 1-inch cubes
02 - 1 lb boneless pork shoulder, cut into 1-inch cubes
03 - 1 lb chicken thighs, boneless, skinless, cut into chunks
→ Vegetables
04 - 2 tablespoons vegetable oil
05 - 2 large onions, diced
06 - 3 cloves garlic, 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 can diced tomatoes, with juices (14.5 oz)
15 - 3 cups beef or chicken stock
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 and black pepper, to taste
22 - Hot sauce, to taste (optional)
# Method:
01 - In a large Dutch oven or heavy pot, heat oil over medium-high heat. Brown beef, pork, and chicken in batches. Remove to a plate and set aside.
02 - In the same pot, add onions, garlic, carrots, celery, and bell peppers. Sauté for 5–7 minutes until softened.
03 - Return meats to the pot. Add potatoes, lima beans, corn, diced tomatoes (with juices), and stock. Stir well.
04 - Add Worcestershire sauce, bay leaves, smoked paprika, thyme, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer gently for 2 hours, stirring occasionally.
05 - Stir in okra and cook uncovered for an additional 30 minutes until meat is tender and stew is thickened.
06 - Adjust seasoning and add hot sauce to taste, if desired. Serve hot with crusty bread or cornbread.
