Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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. Cruble
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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