Slow-simmered Kentucky Derby burgoo with beef, pork, chicken and mixed vegetables; hearty, smoky, perfect for 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
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 sweet corn kernels
14 - 1 (14.5-ounce) can diced tomatoes with juices
15 - 3 cups 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 - Black pepper, to taste
23 - Hot sauce, to taste (optional)
# Preparation Steps:
01 - Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, brown the beef, pork and chicken on all sides until well seared; transfer browned pieces 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 and sauté, stirring occasionally, until the vegetables soften, about 5–7 minutes.
03 - Return the browned meats to the pot. Add the diced potatoes, lima beans, corn, canned tomatoes with their juices and the stock. Stir thoroughly, scraping the bottom of the pot to deglaze and incorporate browned bits.
04 - Stir in Worcestershire sauce, bay leaves, smoked paprika, dried thyme, salt and black pepper. Bring the mixture to a simmer over medium-high heat, then reduce heat to low, cover and simmer gently for 2 hours, stirring occasionally.
05 - Uncover and stir in the sliced okra. Continue to simmer uncovered for an additional 30 minutes, allowing the stew to thicken and the meats to become tender.
06 - Remove bay leaves, taste and adjust seasoning as needed. Add hot sauce to taste if desired. Serve hot alongside crusty bread or cornbread.
