"Burgoo dates to before the Civil War and as legend has it, was invented by a French chef. Like a mulligan stew, it's sort of a empty-the-fridge recipe. Burgoos typically have at least three different meats, and plenty of vegetables such as corn, okra, and lima beans."
3 tablespoons vegetable oil
3 pounds of mixed meats (beef, lamb, pork, chicken and/or game), cut into several pieces
1 green pepper, chopped
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
5 garlic cloves, chopped
1 quart chicken stock
1 quart beef stock
1 28- ounce can crushed tomatoes
2 large potatoes
1 bag of frozen corn, about a pound
1 bag of frozen lima beans or canned black-eyed peas, about 14 ounces
Salt and pepper
1/4 cup Worcestershire sauce
Tabasco or other hot sauce on the side
Pour oil into a large Dutch oven or soup pot and heat to medium-high. Working in batches, brown all the meats. Salt and pepper the meat as it cooks. After meats brown, move to a bowl.
Add the onions, carrots, celery and green pepper to the pot and turn heat to high. Cook the vegetables until they are well browned; add more oil if needed. After vegetables have browned, add the garlic and cook for 1 minute. Add meats, chicken and beef broths and tomatoes. Stir to combine and add salt to taste. Bring to a simmer, cover, reduce heat and simmer gently for 2 hours.
Remove the meat pieces and tear into bite-sized pieces. Return all the meat to the pot and return the stew to simmer.
Peel and cut the potatoes into small chunks. Add them to the stew and simmer until tender. Add the Worcestershire sauce and mix well. Season with more for salt, pepper and Worcestershire sauce if needed.
Add the corn and lima beans. Mix well and cook for at least 10 minutes or longer. Serve with a bottle of hot sauce on the side.