Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons oil
  • 2 pounds cut up beef stew meat
  • 1 ½ pounds cut up boneless skinless chicken breasts
  • 2 peeled and small diced yellow onions
  • 96 ounces beef stock
  • 6 peeled sliced carrots
  • 6 stalks sliced celery
  • 1 pound trimmed green beans
  • 3 pounds peeled and large diced russet potatoes
  • 3 cups corn kernels
  • 2 cups lima beans
  • 28 ounces canned crushed tomatoes
  • ¼ cup chopped fresh parsley
  • sea salt and fresh ground pepper to taste

Instruction

  • In a very large pot over medium-high heat add in 2 tablespoons of oil and cook the beef stew meat until browned, which takes about 4-6 minutes. Remove and set aside.
  • Add the remaining 1 tablespoon of oil to the pot and cook the chicken until browned and cooked through, which takes about 4-6 minutes. Remove and set aside.
  • Add the onions to the pot and brown over medium-low heat while stirring every 1-2 minutes, which takes about 10 minutes.
  • Add the cooked beef and chicken back into the pot along with the beef stock and cook for 30 minutes over medium heat to help tenderize the meats.
  • Place in the carrots, celery, green beans, potatoes, corn, lima beans, and tomatoes and cook for 20-25 minutes over medium-low heat or until tender.
  • Finish with parsley, salt, and pepper and serve.