chicken breasts, boneless
12 cups water
1/4 teaspoon pepper
2 large cans tomatoes
2 cups carrots, chopped
1 cup celery, chopped
2 tablespoons dark brown sugar
4 whole cloves
1 bay leaf
2 cans (32 ounces) butter beans
2 pounds beef shank,
cut into small pieces
1 tablespoon salt
6 slices bacon
1 cup potatoes,
cubed and peeled
1 cup onion, chopped
1 cup green pepper, chopped
1/4 teaspoon red pepper spice
1 clove garlic, minced
1 small box frozen corn
a large pot, combine chicken, beef shank, water, salt and pepper.
Cover and cook until meat is tender, about 1 hour over low heat.
Remove chicken and beef from broth, reserving broth. Cut chicken
into cubes; set chicken and beef aside.
Cook bacon until crisp, but not
burnt. Drain and reserve drippings. Crumble bacon; set aside.
To reserved broth in the large pot, add cubed beef, undrained
tomatoes, potatoes, carrots, onion, celery, green pepper, brown
sugar, red pepper, cloves, garlic and bay leaf. Cover and simmer
for 1 hour, stirring often.
cloves and bay leaf. Add frozen corn, cubed chicken and undrained
beans to the pot and simmer 25 minutes. Blend flour and reserved
bacon drippings and stir into stew. Cook until stew thickens a
bit; salt and pepper to taste.