Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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