Hearty Burgoo Stew

local_grocery_store Ingredients

• 1.5 pounds Beef stew meat, cubed
• 1.5 pounds Chicken thighs, boneless, skinless, cubed
• 1 Onion, chopped
• 2 Carrots, sliced
• 2 Potatoes, cubed
• 2 stalks Celery, sliced
• 1 Green bell pepper, chopped
• 4 Garlic cloves, minced
• 2 tablespoons Tomato paste
• 2 tablespoons Worcestershire sauce
• 2 Bay leaves
• 4 cups Chicken broth
• 1 can (14 oz) Crushed tomatoes
• 1 cup Frozen lima beans
• 1 cup Frozen corn
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1/2 teaspoon Hot sauce

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat some oil over medium heat.
2. 2.Add the beef stew meat and chicken thighs. Cook until browned on all sides.
3. 3.Remove the meat from the pot and set aside.
4. 4.In the same pot, add the chopped onion, sliced carrots, cubed potatoes, sliced celery, chopped green bell pepper, and minced garlic. Cook until the vegetables are slightly softened.
5. 5.Stir in the tomato paste and Worcestershire sauce. Cook for another minute.
6. 6.Add the bay leaves, chicken broth, crushed tomatoes, frozen lima beans, and frozen corn to the pot. Season with salt, black pepper, and hot sauce.
7. 7.Return the browned meat to the pot. Bring the stew to a boil, then reduce the heat to low and simmer for 2 hours, or until the meat is tender and the flavors have melded together.
8. 8.Taste and adjust the seasoning if needed.
9. 9.Serve the burgoo stew hot, garnished with some fresh parsley if desired.

lightbulb_outline Tips

• chevron_rightFeel free to customize the stew by adding other vegetables like peas, green beans, or okra.
• chevron_rightFor a smoky flavor, you can add a few strips of cooked bacon to the stew.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days or frozen for longer-term storage.