1 chicken, 3 to 4 pounds
1-1/2 pounds beef stew meat
3 cups chicken broth
2 cups beef broth
2 cups water
1-1/2 teaspoons black pepper
1/2 teaspoon cayenne pepper
1 can (29 ounces) tomato purée
12 small potatoes
2 cups onion, chopped
1 medium head cabbage, finely chopped
3 cans (14.5 ounces each) tomatoes, diced
3 cans (12 to 15 ounces each) whole kernel corn, drained
1 pound carrots, sliced
1 cup fresh sliced okra
1-1/2 cups butter or lima beans, frozen
2 green peppers, finely chopped
2 teaspoons salt (adjust to taste)
1 teaspoon additional black pepper
1/2 teaspoon Worcestershire sauce

Cook chicken and beef in mixture of chicken broth, beef broth and water with coarsely ground black pepper and cayenne pepper until chicken and beef stew meat are very tender, about 30 to 45 minutes. Remove any bones from chicken, then dice and shred chicken. Cut beef stew meat into smaller pieces; return chicken and beef to liquid.

Add tomato purée, potatoes, onions, cabbage, tomatoes, carrots, corn, okra, lima or butter beans and green peppers. Season with the 1 teaspoon of salt, pepper and Worcestershire sauce. Cook slowly on low heat for 2 to 3 hours, stirring well occasionally to keep the bottom from sticking. Taste, add the additional teaspoon of salt if needed. Add water, if necessary, to keep the stew from sticking. Stew will be thick.

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