Step 1

Halve and thinly slice 1 large yellow onion (about 2 cups). Dice 1 medium green bell pepper, 2 medium carrots, and 2 medium celery stalks (about 1 cup each). Mince 4 garlic cloves.

Step 2

Cut 5 slices bacon crosswise into 1/2-inch pieces. Trim off any large pieces of fat from 1 1/2 pounds boneless beef chuck roast and 1 1/2 pounds boneless pork shoulder, then cut into rough 2-inch pieces. Season the beef, pork, and 2 bone-in, skin-on chicken thighs or chicken drumsticks with 1 1/2 teaspoons of the kosher salt and 1/2 teaspoon of the black pepper.

Step 3

Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering. Add a single layer of beef, chicken, and pork shoulder to the pot, being careful not to crowd the pot as this will cause them to steam, rather than sear. Sear until browned all over, 2 to 3 minutes per side. Transfer to a large plate.

Step 4

Repeat searing the remaining meat in batches, adding another tablespoon of oil before each batch if the pot looks dry. If at any time the fond (dark, sticky glaze that forms on the bottom of the pan) smells smoky or is starting to burn, dissolve it with a few tablespoons of water. The meat will not be cooked through at this point.

Step 5

Reduce the heat to medium. Add the bacon to the pot and cook, stirring occasionally, until the fat is rendered and the bacon is crisp, 4 to 5 minutes. Transfer the bacon with a slotted spoon to the plate of meat.

Step 6

Add the onions, bell pepper, carrots, celery, remaining 1 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper to the pot. Cook, scraping the brown bits from the bottom of the pot with a wooden spoon, until golden brown and the onions are translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, 30 seconds to 1 minute.

Step 7

Add the bacon, seared meat and any accumulated juices, 1 (28-ounce) can crushed tomatoes, 4 cups of the low-sodium chicken or beef broth, 2 dried bay leaves, and 2 teaspoons dried thyme. Scrape the bottom of the pot to loosen any browned bits. Bring to a boil.

Step 8

Reduce the heat to maintain a simmer. Simmer uncovered until the meat is very tender, about 2 hours. Meanwhile, peel and cut 1 pound russet potatoes into 3/4-inch pieces (about 3 cups). Place the potatoes in a bowl or food storage container and add enough cold water to cover.

Step 9

Using a slotted spoon, transfer the meat to a cutting board. Finely shred all of the meat with 2 forks and discard the chicken skin and bones. Return the meat to the pot. Drain the water from the potatoes, then add the potatoes and remaining 2 cups broth to the pot. Simmer uncovered until potatoes are very tender, 50 to 55 minutes.

Step 10

Add 1 cup frozen lima beans, 1 cup frozen corn kernels, 1 cup frozen sliced okra, and 2 tablespoons Worcestershire sauce. Stir to combine. Cook until the vegetables are heated through and the burgoo is thickened to desired consistency, 5 to 15 minutes. Remove the bay leaves before serving.