Directions

1. Heat a large, heavy-bottomed soup pot or dutch oven over medium-high heat. Add vegetable oil.
2. Season all of the meats with salt, and work in batches to brown all of the meats in the large pot. As the meat is cooked, move it to a large plate until ready to use.
3. Once all the meat has been browned and removed from the pot, add the onion, green pepper, carrots, and celery to the pot. Add a pinch of salt and pepper, and more oil if necessary. Stir the vegetables to coat them in oil and salt, scraping up any browned bits from the bottom of the pot. Cook until browned and softened, about 6-7 minutes.
4. Add garlic, mix into the vegetables, and cook until very fragrant, about a minute.
5. Add the meats back into the pot, and stir in beef stock, chicken stock, and tomatoes. Reduce the heat to medium-low, cover the pot, and allow to simmer for 1 1/2 hours.
6. Remove any large chunks of beef from the pot, and cut or shred them into smaller pieces. Place them back into the pot, along with the diced potato and Worcestershire sauce. Stir well, and season to taste with salt and pepper, if desired. Cover the pot again, and allow to simmer for another 30-45 minutes.
7. Add corn and okra, stir well, and simmer a final 30 minutes. Do a final taste test, and add more salt, pepper, or Worcestershire, if desired.
8. Serve burgoo hot with cornbread on the side!