# What You Need:
→ Meats
01 - 1 lb boneless beef chuck, trimmed and cut into 1-inch cubes
02 - 1 lb boneless pork shoulder, trimmed and cut into 1-inch cubes
03 - 1 lb boneless, skinless chicken thighs, cut into large chunks
→ Vegetables
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, sliced
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 (use gluten-free stock when required)
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 - Freshly ground black pepper, to taste
23 - Hot sauce, to taste (optional)
# Directions:
01 - Heat the vegetable oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef, pork and chicken until well browned on all sides; transfer browned pieces to a plate and set aside.
02 - Reduce heat to medium, add the onions, garlic, carrots, celery and both bell peppers to the pot and sauté, stirring occasionally, until softened, about 5 to 7 minutes.
03 - Return the browned meats to the pot, then add the potatoes, lima beans, corn, diced tomatoes with their juices and the stock; stir to combine and scrape any browned bits from the bottom of the pot.
04 - Stir in Worcestershire sauce, bay leaves, smoked paprika, dried thyme, salt and pepper. Bring to a simmer, then reduce heat to low, cover and cook gently for 2 hours, stirring occasionally to prevent sticking.
05 - Uncover, stir in the sliced okra and continue to simmer, uncovered, for about 30 minutes more, until the meats are tender and the stew has thickened to the desired consistency.
06 - Remove and discard bay leaves, taste and adjust seasoning with salt, pepper and hot sauce if desired. Serve hot with crusty bread or cornbread.
