Name: Burgoo
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 24 servings
Cuisine: Authentic, North America, Southern
Ingredients: 3 tablespoons olive oil, divided; 2 pounds boneless pork shoulder butt roast, cut into 1-1/2-inch cubes; 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 can (28 ounces) crushed tomatoes; 3 bay leaves; 2 teaspoons salt; 2 teaspoons dried thyme; 1 teaspoon pepper; 2 medium potatoes, peeled and cubed; 2-1/2 cups frozen lima beans (about 12 ounces); 2-1/2 cups frozen corn (about 12 ounces); 2 cups finely chopped cabbage; 1/4 cup Worcestershire sauce; 3 tablespoons cider vinegar; Hot pepper sauce, optional

1

In a large stockpot, heat 2 tablespoons of oil over medium heat. Brown the pork in batches, then remove it and set it aside. Repeat this process with the beef and chicken. In the same pan, heat the remaining oil over medium heat. Add the carrots, celery, onion and green pepper. Cook and stir them until they're tender, five to seven minutes. Add the garlic and cook the vegetables for one minute longer.

2

Add the beef broth, stirring to loosen all the browned bits from the pan. Then, add the tomatoes, bay leaves, salt, thyme and pepper. Return the pork, beef and chicken to the pan and bring the broth to a boil. Reduce the heat, cover the pot, and simmer the stew until the meat is very tender, about two hours.

3

Remove the chicken and transfer it to a plate. Once it's cool enough to handle, remove the meat from the bones, and discard the skin and bones. Using two forks, shred the meat into bite-size pieces and return it to the stockpot. Editor's Tip: We recommend using two forks, but you can also try one of our other ways to shred chicken quickly.

4

Add the potatoes, lima beans, corn and cabbage. Cover the pot and cook the stew for 30 minutes.

5

Discard the bay leaves and stir in the Worcestershire sauce and cider vinegar. If desired, serve the burgoo with hot sauce.