Hearty Southern burgoo with beef, pork, chicken and vegetables, slow-simmered for deep, crowd-pleasing flavor.
# What to Use:
→ Meats
01 - 1 lb boneless beef chuck, trimmed and cut into 1-inch cubes
02 - 1 lb boneless pork shoulder, trimmed and cut into 1-inch cubes
03 - 1 lb boneless, skinless chicken thighs, cut into large chunks
→ Vegetables & Produce
04 - 2 tablespoons vegetable oil
05 - 2 large yellow onions, diced
06 - 3 garlic cloves, minced
07 - 3 large carrots, peeled and sliced 1/4-inch thick
08 - 3 celery stalks, trimmed and chopped
09 - 2 medium russet potatoes, peeled and diced 1/2-inch
10 - 1 green bell pepper, seeded and diced
11 - 1 red bell pepper, seeded and diced
12 - 1 cup frozen lima beans
13 - 1 cup frozen whole-kernel corn
14 - 1 (14.5 oz) can diced tomatoes with juices
15 - 3 cups low-sodium beef or chicken stock
16 - 1 cup sliced okra (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 - Freshly ground black pepper, to taste
23 - Hot sauce, to taste (optional)
# How to Prepare:
01 - Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the beef and pork until deeply caramelized on all sides, about 5–7 minutes per batch; transfer to a plate. Add the remaining oil and sear the chicken until golden; set aside with the other meats.
02 - Reduce heat to medium and add the diced onions, garlic, carrots, celery and both bell peppers to the same pot. Sauté until the onions are translucent and vegetables begin to soften, about 5–7 minutes, scraping up browned bits from the bottom.
03 - Return all browned meats to the pot. Add the diced potatoes, lima beans, corn, canned diced tomatoes with their juices and the stock. Stir to combine and bring the mixture to a gentle simmer.
04 - Stir in Worcestershire sauce, bay leaves, smoked paprika and dried thyme; season with salt and black pepper. Bring to a boil, then reduce heat to low, cover and simmer very gently for 2 hours, stirring occasionally to prevent sticking and to encourage melding of flavors.
05 - Remove the lid, add the sliced okra and continue cooking uncovered for 25–35 minutes until the meat is fork-tender and the stew has thickened to a hearty consistency. Adjust heat as needed to maintain a gentle simmer while reducing.
06 - Discard bay leaves, taste and adjust seasoning with salt, pepper and hot sauce if desired. Serve hot with crusty bread or cornbread and garnish as preferred.
