Mulligatawny Stew - cooking recipe

Ingredients

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

Preparation

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