Paula Deen's Burgoo

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 30mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Lightly season the chicken, beef, and lamb all over with salt and black pepper.
  • In a large Dutch oven, heat the oil over med-high heat until shimmering.
  • Working in batches, brown the meats on all sides, about 7 minutes per batch.
  • Drain the meats on a paper towel-lined baking sheet.
  • Add the onions, carrots, celery, and bell pepper to the pan.
  • Cook, stirring, until slightly softened, about 5 minutes.
  • Add the jalapeno and garlic; cook for 2 minutes.
  • Return the beef and lamb to the pan (cover the chicken with plastic wrap and refrigerate until ready to use).
  • Stir in the broth or water, the crushed tomatoes and 1 tablespoon salt.
  • Bring the mixture to a boil; decrease heat to a simmer, cover, and cook for 1 1/2 hours.
  • Return the chicken to the pan; cover and simmer for 45 minutes.
  • Add the potatoes and simmer until all the meats are very tender and shred easily with a fork, 45 minutes longer.
  • 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.
  • Stir in the corn, lima beans, Worcestershire sauce, and hot sauce.
  • Simmer until the vegetables are hot and the stew reaches the thickness you like, 10-15 minutes.
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