Kentucky Burgoo

Ingredients

• 1 1/2 pounds lamb shoulder or mutton, cut into 1-inch cubes
• 1 1/2 pounds beef chuck, cut into 1-inch cubes
• 2 pounds bone-in chicken thighs
• 3 tablespoons vegetable oil
• 3 quarts chicken or beef broth
• 3 large onions, diced
• 4 garlic cloves, minced
• 1 can (28 ounces) crushed tomatoes
• 1 1/2 pounds potatoes, peeled and diced
• 3 carrots, diced
• 1/2 small head green cabbage, chopped
• 2 cups frozen baby lima beans
• 2 cups corn kernels
• 2 cups sliced okra
• 1/4 cup Worcestershire sauce
• 2 tablespoons cider vinegar
• 1 tablespoon hot sauce
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 teaspoon cayenne pepper

Before you cook

• Cut the lamb and beef into 1-inch cubes and pat them dry.
• Dice the onions, potatoes and carrots and chop the cabbage.
• Slice the okra into 1/2-inch rounds.

Steps

1. Heat the oil in a very large stockpot over medium-high heat.
2. Brown the lamb in two batches, about 6 minutes each, and move it to a bowl.
3. Brown the beef in two batches the same way and add it to the bowl.
4. Put the chicken thighs into the pot skin side down and sear them for 5 minutes.
5. Return the lamb and beef to the pot and pour in the broth.
6. Bring the pot to a boil, then drop it to a bare simmer and skim the surface.
7. Simmer the meats uncovered for 2 hours, stirring occasionally.
8. Fish out the chicken thighs, pull the meat from the bones, and return the meat to the pot.
9. Add the onions, garlic, crushed tomatoes, potatoes and carrots.
10. Simmer for 45 minutes, until the potatoes begin to fall apart.
11. Stir in the cabbage, lima beans, corn and okra.
12. Season with the Worcestershire, vinegar, hot sauce, salt, black pepper and cayenne.
13. Simmer the burgoo another 45 minutes, stirring every 10 minutes and scraping the bottom.
14. Cook until the stew is thick enough that a wooden spoon leaves a track across the bottom of the pot.
15. Taste and correct the salt, vinegar and heat, then serve in deep bowls with cornbread.