Brown all of the meat in small batches, one at a time, and remove from pan. Once all of the meat is seared off, add it all back to the pan together and add just enough chicken stock to cover. Simmer until the meat is tender.
In a separate large soup pot, render bacon over medium heat then add the diced onion, pepper, carrots, celery and garlic. Sweat the vegetables for 5-10 minutes.
Add brown sugar, tomatoes, corn, potatoes, Worcestershire sauce and the meat/stock mixture to the pot. Continue to simmer until everything is tender.
After burgoo finishes cooking, whisk in enough cornstarch slurry (a mixture of 2 parts cold water to 1 part cornstarch) to thicken the stew as needed.