Hearty Southern burgoo simmered with three meats, vegetables and okra—savory, crowd-pleasing fare for Derby gatherings.
# 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 & 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 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 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)
# How-To Steps:
01 - Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, pat the beef, pork and chicken dry and brown on all sides without overcrowding, about 3–4 minutes per batch. Transfer browned pieces to a plate and set aside.
02 - Reduce heat to medium. Add diced onions, minced garlic, sliced carrots, chopped celery and diced bell peppers to the pot and sauté, stirring occasionally, until softened and beginning to color, about 5–7 minutes.
03 - Return the browned meats to the pot. Add diced potatoes, lima beans, corn, the can of diced tomatoes with their juices and 3 cups stock. Stir in Worcestershire sauce, bay leaves, smoked paprika, dried thyme, and season with salt and black pepper. Bring to a boil, then reduce heat to low, cover and simmer gently for 2 hours, stirring occasionally to prevent sticking.
04 - Uncover and stir in the sliced okra; continue cooking uncovered for an additional 30 minutes, allowing the mixture to thicken and the meats to become tender. Skim any excess fat from the surface if desired.
05 - Taste and adjust salt and pepper; add hot sauce if desired. Remove bay leaves and serve hot with crusty bread or cornbread alongside.
