Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Ready to Cook BroilerChicken
12 c Water
1/4 ts Pepper
56 oz (2 cns) Tomatoes
2 c Coarsely Chopped Carrots
1 c Chopped Celery
2 tb Packed Dark Brown Sugar
4 Whole Cloves
1 Bay Leaf
32 oz (2 cns) Butter Beans
2/3 c Unbleached All-purpose Flour
2 lb Beef Shank Cross-cuts
1 tb Salt
6 Slices Bacon
1 c Cubed Peeled Potatoes
1 c Chopped Onion
1 c Chopped Green Pepper
1/4 ts Crushed Dried Red Pepper
1 Clove Garlic, Minced
4 Ears Of Fresh Corn
10 oz Frozen Cut Okra

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.

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