Yield: 20 servings
3 lb chicken
2 lb beef shank cross-cuts
12 c water
1 T salt
1/4 t pepper
6 bacon rashers
56 oz tomato
1 c potato, peeled & cubed
2 c carrot, coarsely chopped
1 c onion, chopped
1 c celery, chopped
1 c bell pepper, chopped
2 T sugar, brown, dark
1/4 t dried crushed red pepper
4 cloves, whole
1 garlic clove, minced
1 bay leaf
4 corn, fresh
32 oz butter beans
10 oz okra, frozen cut
2/3 cup flour
In 10-quart Dutch oven or stock pot combine chicken, beef cross
cuts, water, salt and pepper. Cover, cook til meat is tender,
about 1 hour. Remove chicken and beef from broth, reserving broth.
Remove chicken and beef from bones, discard skin and bones. Cube
beef and chicken.
Set aside. Cook bacon til crisp, drain, reserving drippings.
Crumble bacon, set aside. To reserved broth in Dutch oven, add
cubed beef, undrained tomatoes, potatoes, carrots, onion, celery,
green pepper, sugar, red pepper, cloves, garlic,and Bay Leaf.
Cover, simmer 1 hour, stirring often. Remove cloves and bay leaf.
With knife, make cuts down center of each row of corn kernels and
scrape off of cobs.
Add corn, cubed chicken, undrained beans, and okra to Dutch oven,
simmer 20 minutes. Blend flour and reserved bacon drippings, stir
into stew. Cook until stew thickens. Salt to taste. Garnish with
parsley and serve hot with baking powder biscuits for a great meal.