1 stewing chicken (4- to 4 1/2-pound) cut up
2 pounds beef round steak, cut into 1 to 2 inch pieces (bite size)
2 pounds Boston Butt pork roast or boneless pork loin, cut into 1 to 2 inch pieces (bite size)
2 cans diced tomatoes (16 ounce) undrained
2 medium onions, chopped
1 small head cabbage, cored and cut into shredded
1 package frozen lima beans (10 ounce)
1 package frozen whole kernel corn (10 ounce)
1 package frozen cut okra (10 ounce)
1 cup chopped celery
1 medium green bell pepper, chopped
1 tablespoon sugar
1 teaspoon dried thyme, crushed
1 bay leaf
1 tablespoon Worcestershire sauce
1/4 teaspoon bottled hot pepper sauce
2 tablespoons all-purpose flour
In a large kettle or Dutch oven combine chicken (skin and bones left intact, will be removed later), beef, pork and undrained tomatoes, 6 cups water, 1 teaspoon black pepper and 1 1/2 teaspoons salt. Bring to boiling. Reduce heat; simmer, covered, 1 1/4 to 1 3/4 hours or until meats are tender. Add more water if needed.
Remove meats; let stand until cool enough to handle. Remove meat from bones; discard skin and bones. Dice chicken meat; return to broth mixture. Add onions, cabbage, lima beans, corn, okra, celery, green pepper, sugar, thyme, bay leaf, Worcestershire sauce, hot pepper sauce and 1 teaspoon salt. Cover and simmer about 30 minutes or until vegetables are tender.
In a screw-top container shake together 1/2 cup cold water and the flour; stir into stew. Cook and stir until mixture thickens slightly and boils. Remove bay leaf. (taste and adjust salt and pepper to taste)
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