Kentucky Burgoo with Cornbread

Build the Stew Base

• Reduce the heat to medium. Add the chopped onions to the pot, scraping up any browned bits from the bottom. Cook for 5-7 minutes, stirring occasionally, until softened and translucent.
• Stir in the minced garlic and cook for 1 minute more until fragrant.
• Return all the browned meats and any accumulated juices to the pot. Add the beef broth, diced tomatoes, Worcestershire sauce, dried thyme, bay leaves, the remaining 1 tsp salt, 1/2 tsp black pepper, and cayenne pepper (if using).
• Stir well to combine and bring the mixture to a boil.

Slow Simmer the Meats

• Once boiling, reduce the heat to low, cover the pot, and let it maintain a gentle simmer for 2 hours. Stir occasionally to prevent sticking. The meats should be very tender.

Shred Meat and Add Root Vegetables

• Carefully remove the meat from the stew and place it on a cutting board. Let it cool slightly. Remove and discard the bay leaves from the pot.
• Using two forks, shred the beef, pork, and chicken into bite-sized pieces. Discard any large pieces of fat.
• Return the shredded meat to the pot. Stir in the diced potatoes and sliced carrots.
• Increase the heat to bring the stew back to a simmer, then reduce to low, cover, and cook for 25-30 minutes, or until the potatoes and carrots are nearly tender.

Finish with Final Vegetables

• Stir in the frozen corn, frozen lima beans, and sliced okra.
• Continue to simmer, uncovered, for another 20-30 minutes. Stir more frequently now as the stew thickens to prevent it from scorching on the bottom.
• The burgoo is ready when it's thick and all the vegetables are completely tender.

Season and Serve

• Taste the burgoo and adjust the seasoning with additional salt and pepper as needed. Some people like to add a dash of hot sauce at this stage.
• Ladle the hot burgoo into bowls, garnish with fresh parsley, and serve immediately with skillet cornbread or crusty bread for dipping.