Slow-simmered Kentucky Derby burgoo with beef, pork, chicken and mixed vegetables; hearty, smoky, perfect for gatherings.
# What You'll Need:
→ 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 bite-sized chunks
→ Vegetables & Produce
04 - 2 tbsp vegetable oil
05 - 2 large onions, diced
06 - 3 garlic cloves, finely minced
07 - 3 large carrots, peeled and sliced
08 - 3 celery stalks, trimmed and chopped
09 - 2 medium potatoes, peeled and diced
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 corn kernels
14 - 1 (14.5 oz) can diced tomatoes, with juices
15 - 3 cups beef or chicken stock
16 - 1 cup sliced okra (fresh or frozen)
→ Spices & Pantry
17 - 2 tsp Worcestershire sauce
18 - 2 bay leaves
19 - 1 tsp smoked paprika
20 - 1 tsp dried thyme
21 - Salt, to taste
22 - Freshly ground 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, sear the beef, then the pork, then the chicken until each develops a deep golden-brown crust; transfer browned pieces to a plate and reserve.
02 - Reduce heat to medium and add the diced onions to the same pot, scraping up browned bits. Add the minced garlic, sliced carrots, chopped celery and both diced bell peppers; sauté for 5–7 minutes until the vegetables begin to soften and the onions are translucent.
03 - Return all browned meats to the pot. Add the diced potatoes, lima beans, corn, canned diced tomatoes with their juices and 3 cups stock. Stir to combine, then add Worcestershire sauce, bay leaves, smoked paprika, dried thyme, salt and black pepper.
04 - Bring the mixture to a vigorous simmer over medium-high heat, then reduce to low to maintain a gentle simmer. Cover and cook undisturbed for 2 hours, stirring occasionally to prevent sticking and to integrate flavors.
05 - Uncover, stir in the sliced okra and continue to cook uncovered for an additional 30 minutes, allowing the stew to thicken and the meats to become fork-tender. Adjust liquid with a splash of stock if needed.
06 - Remove and discard bay leaves. Taste and adjust seasoning with salt, pepper and hot sauce if desired. Serve hot with crusty bread or cornbread alongside.
