Paula Deen'S Burgoo - cooking recipe

Ingredients

3 lbs bone-in chicken thighs
2 lbs beef round steak, cut into 3-inch chunks
2 lbs lamb shoulder, cut into 3-inch chunks
salt
black pepper
1/4 cup vegetable oil
2 medium yellow onions, finely chopped
2 medium carrots, chopped
2 stalks celery, chopped
1 large green bell pepper, chopped
1 jalapeno pepper, seeded and finely chopped (leave the seeds in if you want more heat)
4 garlic cloves, finely chopped
6 6 cups chicken broth or 6 cups water
1 (28 ounce) can crushed tomatoes
2 large baking potatoes, peeled and diced
1 (10 ounce) package frozen corn kernels
1 (10 ounce) package frozen lima beans
3 tablespoons Worcestershire sauce
1 1/2 teaspoons Tabasco sauce (or other hot sauce)

Preparation

Lightly season the chicken, beef, and lamb all over with salt and black pepper.
In a large Dutch oven, heat the oil over med-high heat until shimmering.
Working in batches, brown the meats on all sides, about 7 minutes per batch.
Drain the meats on a paper towel-lined baking sheet.
Add the onions, carrots, celery, and bell pepper to the pan.
Cook, stirring, until slightly softened, about 5 minutes.
Add the jalapeno and garlic; cook for 2 minutes.
Return the beef and lamb to the pan (cover the chicken with plastic wrap and refrigerate until ready to use).
Stir in the broth or water, the crushed tomatoes and 1 tablespoon salt.
Bring the mixture to a boil; decrease heat to a simmer, cover, and cook for 1 1/2 hours.
Return the chicken to the pan; cover and simmer for 45 minutes.
Add the potatoes and simmer until all the meats are very tender and shred easily with a fork, 45 minutes longer.
Remove the chicken from the pan; once the chicken is cool enough to handle, pick the meat off the bones, discarding the bones and skin; shred the chicken and return to the pan.
Stir in the corn, lima beans, Worcestershire sauce, and hot sauce.
Simmer until the vegetables are hot and the stew reaches the thickness you like, 10-15 minutes.