|Boneless beef||1 Pound, cut into pieces (Chuck Or Rump)|
|Boneless lamb shoulder||1⁄4 Pound, cut into pieces|
|Beef soup bone||1 Cup (16 tbs), cracked|
|Chicken breasts||1 Pound (Thigh Or Legs)|
|Black pepper||3⁄4 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Whole kernel corn||1 1⁄2 Cup (24 tbs)|
|Lima beans||1 1⁄3 Cup (21.33 tbs)|
|Diced potato||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Diced carrot||1⁄2 Cup (8 tbs)|
|Sliced okra||1 Cup (16 tbs)|
|Canned tomatoes||2 1⁄2 Cup (40 tbs) (With Liquid)|
|Garlic||1 Clove (5 gm) (Crushed Or Minced)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
Put the meat, soup bone, chicken, salt, peppers, and water into a saucepot; cover and bring to boiling.
Reduce heat and simmer about 2 hours, skimming off foam during first part of cooking.
Add corn, lima beans, potato, onion, green pepper, and carrot; cover and simmer 1 hour.
Remove cover and cook 1 hour longer, stirring occasionally to prevent sticking on bottom of pot.
Add the okra, tomatoes, and garlic; cover and simmer 1 to 1 1/2 hours longer.
About 10 minutes before end of cooking period, remove bones and any pieces of fat, then stir constantly for remaining time.
(Stew will thicken rapidly and may scorch if not carefully watched at this point.) Remove from heat and stir in the parsley.