Slow-simmered Southern burgoo with beef, pork, chicken and vegetables—rich, hearty, ideal for large gatherings.
# Components:
→ Meats
01 - 1 pound boneless beef chuck, cut into 1-inch cubes
02 - 1 pound boneless pork shoulder, cut into 1-inch cubes
03 - 1 pound boneless, skinless chicken thighs, cut into chunks
→ Vegetables & Legumes
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 (14.5 oz) can diced tomatoes with juices
15 - 3 cups beef or chicken stock (use gluten-free stock if required)
16 - 1 cup sliced okra (fresh or frozen)
→ Pantry & Seasonings
17 - 2 teaspoons Worcestershire sauce
18 - 2 bay leaves
19 - 1 teaspoon smoked paprika
20 - 1 teaspoon dried thyme
21 - Salt, to taste
22 - Freshly ground black pepper, to taste
23 - Hot sauce, to taste (optional)
# Method steps:
01 - Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef, pork and chicken until well browned on all sides; transfer browned pieces to a plate and reserve.
02 - Reduce heat to medium, add diced onions, minced garlic, carrots, celery and diced bell peppers to the pot and sauté for 5–7 minutes until softened and fragrant, scraping any browned bits from the base.
03 - Return the browned meats to the pot. Add diced potatoes, frozen lima beans, frozen corn, the can of diced tomatoes with juices and 3 cups stock; stir to combine and bring the mixture to a simmer.
04 - Add Worcestershire sauce, bay leaves, smoked paprika, dried thyme, salt and pepper. Increase heat briefly to reach a gentle boil, then reduce to low, cover and simmer gently for 2 hours, stirring occasionally to prevent sticking.
05 - Uncover, stir in the sliced okra and simmer uncovered for an additional 30 minutes until meats are tender and the stew has reduced and thickened to a hearty consistency.
06 - Remove bay leaves, taste and correct seasoning with salt, pepper and hot sauce if desired. Serve hot with crusty bread or cornbread alongside.
