Mulligatawny Stew

• 3/4 lb. beef, cubed
• 3/4 lb. Italian sausage, skinned and cut in chunks
• 1 stewing chicken, cut up
• 3 1/2 qt. stock
• 2 1/2 c. quartered, skinned tomatoes
• 1 c. fresh lima beans
• 1 can okra (optional)
• 2 c. diced peppers
• 3/4 c. diced onions
• 1 c. diced carrots
• 1/2 c. diced celery
• 1 c. sliced mushrooms
• 1 bay leaf
• 1 Tbsp. Worcestershire sauce
• 2 c. fresh corn or Niblets

1. Saute sausage and beef until almost done.
2. Add meats to stock and bring to a boil.
3. Reduce heat and simmer 1 hour.
4. Cool enough to remove bones.
5. Return meat to broth.
6. Return to boil; add all ingredients, except corn.
7. Simmer 45 minutes, stirring frequently. Add corn and simmer 15 minutes.
8. Season to taste.
9. Serves 8.

beef, italian sausage, stewing chicken, stock, tomatoes, fresh lima beans, okra, peppers, onions, carrots, celery, mushrooms, bay leaf, worcestershire sauce, fresh corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1015 (may not work)