Jim'S Brunswick Stew - cooking recipe

Ingredients

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

Preparation

Stew
or pressure cook meats separately until very tender. Season meats before cooking.
Save 1 quart each of the chicken and beef stock.
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.
Yields 12 cups.