Slow-simmered Kentucky Derby burgoo with beef, pork, chicken, vegetables and smoky spices for hearty gatherings.
# What You'll Need:
→ 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 & Liquids
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 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)
# Directions:
01 - Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high; working in batches, brown the beef, pork and chicken on all sides until a deep golden crust forms, then transfer the browned pieces to a plate and set aside.
02 - Reduce heat to medium, add the onions, garlic, carrots, celery and bell peppers to the same pot and sauté for 5–7 minutes until softened and beginning to color.
03 - Return the browned meats to the pot, add the potatoes, lima beans, corn, diced tomatoes with their juices and the stock; stir to combine.
04 - Add the Worcestershire sauce, bay leaves, smoked paprika, dried thyme, and season with salt and black pepper; bring to a gentle boil, then reduce heat to low, cover and simmer gently for 2 hours, stirring occasionally.
05 - Uncover, stir in the sliced okra, continue to cook uncovered for an additional 30 minutes until the meats are tender and the mixture has thickened to a stew-like consistency.
06 - Discard bay leaves, taste and adjust salt, pepper and hot sauce as desired; serve hot accompanied by crusty bread or cornbread.
