Hearty Winter Stew

• (2 1/2 lb) chicken1 lb
• (2 lb) beef chuck with bone↗1 lb
• lb beef bones with marrow↗1 lb
• quarts water↗5 quarts
• potatoes, peeled and diced↗4
• onions, diced↗4
• carrots, peeled and diced↗4
• stalks celery, diced↗2 stalks
• turnip, diced1
• head cabbage, shredded↗1⁄2
• cup lima beans (I use frozen)1 cup
• cup corn kernel (I use frozen thawed)↗1 cup
• cups canned chopped tomatoes↗2 cups
• salt↗
• cayenne pepper↗
• hot pepper sauce↗
• chopped fresh cilantro or parsley, garnish

Step-by-step instructions

1. 1

   Place chicken, beef and bones in a 12-quart pot, adding enough water to cover and bring to a boil.

2. 2

   Reduce heat, cover and simmer until meat is tender (2 1/2- 3 hours).

3. 3

   Remove chicken and beef. Let cool and cut meat and chicken off bones, discarding skin and bones.

4. 4

   Strain stock. (can be prepared one day ahead to this point), cover and refrigerate in two containers (beef and chicken in one and stock in another. Degrease stock before continuing).

5. 5

   Degrease stock and bring to a boil in dutch oven.

6. 6

   Cut chicken and beef into small (1/2 inch) pieces and add to stock.

7. 7

   Add vegetables (potatoes- tomatoes) to pan.

8. 8

   Reduce heat, simmer stirring occassionally for 6-7 hours (or turn into a crockpot on low for 8-10 hours).

9. 9

   Season with salt, pepper, and pepper sauce.

10. 10

    Garnish with cilantro or parsley, if desired.