BURGOO

 

Ingredients

• 2 pounds boneless pork shoulder butt roast, cut into 1-1/2 inch cubes
• 3 tablespoons olive oil, divided
• 2 pounds boneless beef chuck roast, cut into 1-1/2 inch cubes
• 2 pounds bone-in chicken thighs
• 3 medium carrots, cut into 1 inch pieces
• 2 celery ribs, cut into 1 inch pieces
• 1 large onion, chopped
• 1 large green pepper, chopped
• 3 garlic cloves, minced
• 2 cartons (32 ounces each) reduced-sodium beef broth
• 1 (28 ounce) can crushed tomatoes
• 3 bay leaves
• 2 teaspoons salt
• 2 teaspoons dried thyme
• 1 teaspoon ground black pepper
• 2 medium potatoes, peeled and cubed
• 2 1/2 cups frozen lima beans (about 12 ounces) optional. 
• 2 1/2 cups frozen corn (about 12 ounces)
• 2 cups finely chopped cabbage
• 1/4 cup Worcestershire sauce
• 3 tablespoons apple cider vinegar
• Hot pepper sauce, optional

Directions

Step 1: Brown the meats and soften vegetables

In a large stockpot, heat 2 tablespoons of oil over medium heat. Start with the pork, browning it on all sides in batches. Remove the meat from the pot and set aside, then repeat with the beef and chicken.

After browning the meat, in the same pot, heat the remaining oil over medium heat. Add the carrots, celery, onion and green pepper. Cook and stir until tender, 5-7 minutes. Add garlic and cook for 1 minute longer.

Step 2: Add broth and simmer

Add the beef broth, stirring to loosen all the tasty browned bits from the bottom of the pot. Then add the tomatoes, bay leaves, salt, thyme and black pepper. Return the meat to the pot and bring everything to a boil. Then reduce the heat, cover the pot and simmer until the meat is very tender, about 2 hours.

Step 3: Shred the chicken

Remove the chicken to a plate. When it’s cool enough to handle, remove the meat from the bones, and discard skin and bones. Shred that tender meat into bite-size pieces and return to the pot.

Step 4: Add vegetables and finish the stew

Add the potatoes, lima beans, corn and cabbage, cover and cook for 30 minutes. Discard bay leaves and stir in Worcestershire sauce and vinegar.

Step 5: Serve

Ladle the burgoo into deep bowls. Don’t forget the hot sauce (if you like), plus cornbread or crusty bread on the side.