# What You Need:
→ Meats
01 - 1 lb boneless beef chuck, cut into 1-inch cubes
02 - 1 lb boneless pork shoulder, cut into 1-inch cubes
03 - 1 lb boneless, skinless chicken thighs, cut into chunks
→ Vegetables & Liquids
04 - 2 tablespoons vegetable oil
05 - 2 large onions, diced
06 - 3 cloves garlic, minced
07 - 3 large carrots, peeled and sliced
08 - 3 celery stalks, chopped
09 - 2 medium potatoes, peeled and diced
10 - 1 green bell pepper, diced
11 - 1 red bell pepper, diced
12 - 1 cup frozen lima beans
13 - 1 cup frozen corn kernels
14 - 1 (14.5 oz) can diced tomatoes with juices
15 - 3 cups beef or chicken stock
16 - 1 cup sliced okra (fresh or frozen)
→ Spices & Pantry
17 - 2 teaspoons Worcestershire sauce
18 - 2 bay leaves
19 - 1 teaspoon smoked paprika
20 - 1 teaspoon dried thyme
21 - Salt, to taste
22 - Black pepper, to taste
23 - Hot sauce, to taste (optional)
# How-To:
01 - Trim excess fat from beef and pork; cut beef, pork, and chicken into roughly 1-inch pieces. Dice onions, mince garlic, peel and slice carrots, chop celery, dice potatoes, and seed and dice bell peppers. Open and measure remaining canned and frozen ingredients.
02 - Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown the beef, then the pork, then the chicken for 2–3 minutes per side until a deep golden crust forms; transfer each batch to a plate and set aside.
03 - Reduce heat to medium, add remaining tablespoon of oil to the pot, then add onions, garlic, carrots, celery, and both bell peppers. Sauté 5–7 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent.
04 - Return the browned meats to the pot. Add diced potatoes, lima beans, corn, diced tomatoes with their juices, and the stock. Stir to combine, scraping any browned bits from the bottom of the pot.
05 - Stir in Worcestershire sauce, bay leaves, smoked paprika, dried thyme, and season with salt and black pepper. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer gently for 2 hours, stirring occasionally to prevent sticking.
06 - Uncover, add the sliced okra, and continue cooking uncovered for an additional 30 minutes until the meats are tender and the stew has thickened to a hearty consistency.
07 - Remove and discard bay leaves. Taste and adjust salt, pepper, and hot sauce as desired. Serve hot alongside crusty bread or cornbread.
