Paula Deen's Burgoo

Total Time: 4 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 15
• 3 lbs bone-in chicken thighs
• 2 lbs beef round steak, cut into 3-inch chunks
• 2 lbs lamb shoulder, cut into 3-inch chunks
• salt
• black pepper
• 1/4 cup vegetable oil
• 2 medium yellow onions, finely chopped
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 1 large green bell pepper, chopped
• 1 jalapeno pepper, seeded and finely chopped (leave the seeds in if you want more heat)
• 4 garlic cloves, finely chopped
• 6 cups beef broth or 6 cups chicken broth or 6 cups water
• 1 (28 ounce) can crushed tomatoes
• 2 large baking potatoes, peeled and diced
• 1 (10 ounce) package frozen corn kernels
• 1 (10 ounce) package frozen lima beans
• 3 tablespoons worcestershire sauce
• 1 1/2 teaspoons tabasco sauce (or other hot sauce)

Recipe

• 1 lightly season the chicken, beef, and lamb all over with salt and black pepper.
• 2 in a large dutch oven, heat the oil over med-high heat until shimmering.
• 3 working in batches, brown the meats on all sides, about 7 minutes per batch.
• 4 drain the meats on a paper towel-lined baking sheet.
• 5 add the onions, carrots, celery, and bell pepper to the pan.
• 6 cook, stirring, until slightly softened, about 5 minutes.
• 7 add the jalapeno and garlic; cook for 2 minutes.
• 8 return the beef and lamb to the pan (cover the chicken with plastic wrap and refrigerate until ready to use).
• 9 stir in the broth or water, the crushed tomatoes and 1 tablespoon salt.
• 10 bring the mixture to a boil; decrease heat to a simmer, cover, and cook for 1 1/2 hours.
• 11 return the chicken to the pan; cover and simmer for 45 minutes.
• 12 add the potatoes and simmer until all the meats are very tender and shred easily with a fork, 45 minutes longer.
• 13 remove the chicken from the pan; once the chicken is cool enough to handle, pick the meat off the bones, discarding the bones and skin; shred the chicken and return to the pan.
• 14 stir in the corn, lima beans, worcestershire sauce, and hot sauce.
• 15 simmer until the vegetables are hot and the stew reaches the thickness you like, 10-15 minutes.