Slow-simmered Kentucky Derby burgoo with beef, pork, chicken and vegetables for rich Southern, crowd-pleasing flavor.
# What You'll Need:
→ 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 boneless, skinless chicken thighs, cut into chunks
→ Vegetables & Produce
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
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)
# Directions:
01 - Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the beef, pork and chicken pieces on all sides until well seared; transfer browned meat to a plate and set aside.
02 - Reduce heat to medium, add the diced onions, minced garlic, sliced carrots, chopped celery and diced bell peppers to the pot; sauté for 5–7 minutes until softened and translucent, scraping up browned bits from the bottom.
03 - Return the browned meats to the pot. Add the diced potatoes, lima beans, corn, canned diced tomatoes with their juices and 3 cups of stock; stir to combine.
04 - Stir in Worcestershire sauce, bay leaves, smoked paprika, dried thyme and a generous pinch of salt and black pepper. Bring the mixture to a boil, then reduce heat to low, cover and simmer gently for 2 hours, stirring occasionally to prevent sticking.
05 - Uncover, stir in the sliced okra and continue to simmer uncovered for 30 minutes more, until meats are tender and the stew has thickened to a hearty consistency.
06 - Remove bay leaves, taste and adjust salt, pepper and hot sauce as desired. Serve hot alongside crusty bread or cornbread.
