Mulligan Stew - Kentucky Burgoo or Olla Podrida

• 3/4 lb (.3 kg). lean stewing beef
• 3/4 lb (.3 kg). pork shoulder, cubed
• 3-1/2 quarts (3300 ml) water or stock
• 3-1/2 lbs (1.6 kg). chicken, cut into pieces
• 2-1/2 cups (600 ml) skinned ripe tomatoesc chopped
• 1 cup (225 ml) fresh lima beans
• 1/2 diced hot red pepper
• 2 green peppers, diced
• 3/4 cup (175 ml) diced onions
• 1 cup (225 ml) diced carrots
• 1/2 cup (125 ml) diced celery
• 2 cups (475 ml) diced potatoes
• 1 cup (225 ml) diced okra
• 1 bay leaf
• 1 tbsp (15 ml) Worcestershire sauce
• 2 cups (475 ml) corn kernels
• salt and pepper, to taste
• chopped fresh parsley, garnish
• corn bread or muffins, serving suggestion

1. Place beef, pork, and stock in heavy kettle with a lid.
2. Bring to a boil; reduce the heat and simmer for 1 1/2 hours.
3. Add the chicken and bring to a boil again.
4. Reduce the heat and simmer for 1 hour until meat falls off the bone.
5. Cool the mixture enough so that the bones can be removed.
6. Return the meats to the pot and bring to a boil again.
7. Add tomatoes, lima beans, hot pepper, green peppers, onions, carrots, celery, potatoes, okra, bay leaf, and Worcestershire.
8. Stir frequently as it thickens.
9. Simmer for 45 minutes over very low heat for 45 minutes or more.
10. Add the corn and simmer for 15 minutes or until all vegetables are soft.
11. Season to taste with salt and pepper.
12. Garnish with chopped fresh parsley and serve with corn bread or muffins.

lean stewing beef, pork shoulder, water, chicken, fresh lima beans, hot red pepper, green peppers, onions, carrots, celery, potatoes, okra, bay leaf, worcestershire sauce, corn kernels, salt, fresh parsley, corn bread

Taken from online-cookbook.com/goto/cook/rpage/0006C9 (may not work)