Ingredients:

  • 1 lb beef chuck, finely diced
  • 1 lb pork shoulder, finely diced
  • 1 lb boneless chicken thighs, finely diced
  • 2 tbsp vegetable oil
  • 1 cup okra, sliced into thin rounds
  • 1 cup lima beans
  • 1 cup sweet corn
  • 2 medium carrots, finely diced
  • 1 medium onion, finely diced
  • 2 stalks celery, finely diced
  • 2 cloves garlic, minced
  • 4 cups low sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 dash hot sauce

Instructions:

  1. Heat vegetable oil in a large cast-iron skillet over medium-high heat. Brown the beef, pork, and chicken in batches until a deep, mahogany-colored crust forms. Transfer seared meat to the slow cooker.
  2. Add the sliced okra, lima beans, sweet corn, diced carrots, onion, celery, and minced garlic to the slow cooker.
  3. Stir in the beef broth, Worcestershire sauce, apple cider vinegar, smoked paprika, salt, black pepper, and hot sauce until the meat and vegetables are fully coated.
  4. Cover and cook on Low for 8 hours until the liquid thickens and the meat is tender enough to shred with a fork.
  5. Use a fork or potato masher to lightly break up any remaining large meat chunks, stirring vigorously to ensure a uniform, thick consistency.
  6. Allow the stew to cool slightly, then ladle into 2oz shot glasses or mini-mason jars. Serve with small appetizer spoons.