Burgoo

Preparation

1. Step 1

   Place the bacon in a large (9-quart) pot or Dutch oven, spreading the slices out as evenly as possible. Heat on medium-low, turning occasionally, until the bacon is crisp, 7 to 8 minutes. Using a slotted spoon or tongs, transfer the bacon to a small bowl, reserving the fat in the pot.

2. Step 2

   Increase the heat to medium-high. Season the pork butt with salt and pepper and then, working in batches, add to the pot and cook until deep brown on each side, 3 to 4 minutes. Transfer to a large bowl. Repeat the seasoning and browning process with the stew meat, and then the chicken leg quarters.

3. Step 3

   Once all of the meat is browned and in the bowl, add the celery, onion and bell pepper to the pot and cook, stirring frequently, 3 to 4 minutes. As you stir, the moisture from the vegetables will help soften and release the crispy meat bits on the bottom of the pot. Add the carrots and poultry seasoning and cook, stirring often, 4 minutes. Add the garlic, thyme and bay leaves and cook, stirring, 1 minute.

4. Step 4

   Return the meat and its juices from the large bowl to the pot along with the crushed tomatoes, barbecue sauce and 5 cups chicken stock. Mix everything well, scraping up any remaining crispy bits, and bring to a boil. Reduce heat to maintain a simmer and cook, uncovered, until the meat is fork-tender, 2 to 2½ hours.

5. Step 5

   While the meat cooks, peel and chop the potatoes into 1-inch cubes and set aside in a bowl of cool water to avoid oxidation.

6. Step 6

   When the meat is tender, use a slotted spoon or tongs to carefully transfer the meat to a large bowl or cutting board. Remove the skin from the chicken and use tongs to pull the meat from the bones. Discard the skin and bones. Use forks to break the pork and beef into bite-sized pieces. Return the meat to the pot along with the cabbage, drained potatoes and remaining stock. Simmer for 1 hour more.

7. Step 7

   Add the cooked bacon, corn, lima beans, okra, Worcestershire sauce and vinegar to the pot. Mix well, then cook for another 15 to 20 minutes, until the frozen vegetables are warmed through. Taste for salt and pepper and serve hot, with crusty bread or cornbread, and hot sauce on the side. (Store in the fridge for up to 3 days or in the freezer for up to 1 month in a freezer-safe airtight container.)