Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 2.5 pounds chuck roast or other stew meat (cut into chunks)
  • 2.5 pounds boneless chicken thighs (cut into chunks)
  • 1 large onion (chopped)
  • 1 large green pepper (chopped)
  • 2-3 jalapeno peppers (chopped (optional, for some spice factor))
  • 3 carrots (peeled and chopped)
  • 2 celery ribs (chopped)
  • 4 cloves garlic (chopped)
  • 8 cups chicken stock or use beef stock
  • 28 ounces crushed tomatoes canned (or fresh)
  • Hot Sauce to taste + more for serving
  • 2 bay leaves
  • 1.5 pounds potatoes (peeled and diced)
  • 2 cups shredded cabbage
  • 1.5 cups corn (frozen or fresh)
  • 1.5 cups peas (frozen or fresh)
  • 1 cup green beans (chopped (frozen or fresh))
  • 1/4 cup Worcestershire sauce
  • Salt and pepper to taste

Instruction

  • Heat the olive oil in a very large pot (at least 8 quarts) to medium-high heat. Season the beef and chicken with salt and pepper. Sear them in batches in the pot a few minutes per side to brown them. Remove and set aside.
  • Reduce the heat to medium. Add the onion, peppers, carrots, and celery. Cook for 5 minutes to soften. Stir in the garlic and cook another minute until the garlic becomes fragrant.
  • Add the chicken stock, crushed tomatoes, hot sauce to taste and bay leaves. Return the browned meats to the pot. Season with salt and pepper.
  • Reduce the heat, cover and simmer for 2 hours.
  • Break apart any larger chunks of meat with forks, if desired.
  • Add the potatoes, cabbage, corn, peas, green beans, and Worcestershire sauce. Simmer for 30 minutes, or until the potatoes are softened and cooked through.
  • Taste and adjust for salt and pepper and hot sauce. Serve with extra hot sauce!