# What You'll Need:
→ Meats
01 - 450 g boneless beef chuck, trimmed and cut into 2.5 cm (1-inch) cubes
02 - 450 g boneless pork shoulder, trimmed and cut into 2.5 cm (1-inch) cubes
03 - 450 g boneless, skinless chicken thighs, cut into bite-size pieces
→ Vegetables & Legumes
04 - 30 ml neutral vegetable oil
05 - 2 large onions (about 400 g total), diced
06 - 3 cloves garlic, minced
07 - 3 large carrots (about 300 g), peeled and sliced
08 - 3 celery stalks (about 120 g), trimmed and chopped
09 - 2 medium potatoes (about 400 g), peeled and diced
10 - 1 green bell pepper (about 150 g), seeded and diced
11 - 1 red bell pepper (about 150 g), seeded and diced
12 - 240 ml frozen lima beans
13 - 240 ml frozen corn kernels
14 - 400 g canned diced tomatoes with juices
15 - 720 ml beef or chicken stock (use gluten-free stock if required)
16 - 150 g okra, sliced (fresh or frozen)
→ Spices & Pantry
17 - 10 ml Worcestershire sauce
18 - 2 bay leaves
19 - 1 teaspoon (approx. 2.3 g) smoked paprika
20 - 1 teaspoon (approx. 1 g) dried thyme
21 - Salt and freshly ground black pepper, to taste
22 - Hot sauce, to taste (optional)
# How-To Steps:
01 - Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the beef, pork and chicken until well browned on all sides; transfer to a plate and reserve.
02 - Reduce heat to medium, add the diced onions, minced garlic, sliced carrots, chopped celery and diced bell peppers to the pot and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.
03 - Return the browned meats to the pot. Add the diced potatoes, lima beans, corn, canned tomatoes with their juices and the stock. Stir to combine, scraping any browned bits from the bottom of the pot.
04 - Stir in Worcestershire sauce, bay leaves, smoked paprika, dried thyme and a generous pinch of salt and black pepper. Bring the liquid to a gentle boil, then reduce heat to low, cover and simmer gently for 2 hours, stirring occasionally to prevent sticking.
05 - Uncover, stir in the sliced okra and continue to simmer uncovered for an additional 30 minutes or until the meats are tender and the stew has thickened to the desired consistency. Adjust seasoning.
06 - Remove and discard the bay leaves. Taste and adjust salt, pepper and hot sauce as desired. Serve hot alongside crusty bread or cornbread.
