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Kentucky burgoo is a thick, slow-simmered stew packed with multiple meats and vegetables that's a Derby Day family tradition. This high protein, carnivore-friendly stew is rich, hearty, and deeply flavorful.
Cut beef chuck, pork shoulder, and chicken thighs into large chunks. Pat dry with paper towels for better browning.
In a large Dutch oven over medium-high heat, brown all meats in batches, turning occasionally until well-seared. Set browned meat aside.
Add chopped onions, bell pepper, and carrots to the same pot; sauté with a pinch of salt for 4–5 minutes until softened, scraping up browned bits.
Return all meats to the pot, add potatoes, corn, cabbage, lima beans, crushed tomatoes, chicken broth, and all seasonings. Stir thoroughly.
Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 2.5 to 3 hours, stirring occasionally and skimming fat as needed. Midway, remove chicken pieces, shred meat, and return to pot.
Continue simmering until meats are very tender and vegetables have thickened the stew. Adjust seasoning to taste, discard bay leaves, and serve hot.
