Jim'S Brunswick Stew

• 2 to 2 1/2 lb. boneless chicken
• 1 to 1 1/2 lb. beef roast
• 1 to 1 1/2 lb. pork roast
• 4 c. whole kernel corn (16 oz. frozen pkg.)
• 4 c. baby lima beans (16 oz. frozen pkg.)
• 4 c. early English peas (16 oz. frozen pkg.)
• 3 medium onions, chopped
• 2 c. carrots, chopped
• 8 to 9 medium potatoes, chopped to size desired
• 1 medium green bell pepper, chopped
• 3 (28 oz.) cans crushed tomatoes
• 1 (6 oz.) can tomato paste
• 4 cloves garlic
• 2 Tbsp. Worcestershire sauce
• 2 tsp. oregano
• 1 tsp. thyme
• 1 tsp. marjoram
• 1 1/2 Tbsp. black pepper
• 3 Tbsp. salt
• 2 c. celery, chopped
• 5 qt. water

1. Stew
2. or pressure cook meats separately until very tender. Season meats before cooking.
3. Save 1 quart each of the chicken and beef stock.
4. Shred or tear meats very well. Add meats, chicken and beef stock and all ingredients into a 16-quart cooking pot. Bring to a boil over medium heat, stirring occasionally. Reduce heat, cover and simmer for 2 to 3 hours or until vegetables are tender.
5. Yields 12 cups.

boneless chicken, beef roast, pork roast, whole kernel corn, baby lima beans, peas, onions, carrots, potatoes, green bell pepper, tomatoes, tomato paste, garlic, worcestershire sauce, oregano, thyme, marjoram, black pepper, salt, celery, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=957780 (may not work)