Hearty Winter Stew - cooking recipe

Ingredients

1 (2 1/2 lb) chicken
1 (2 lb) beef chuck with bone
1 lb beef bones with marrow
5 quarts water
4 potatoes, peeled and diced
4 onions, diced
4 carrots, peeled and diced
2 stalks celery, diced
1 turnip, diced
1/2 head cabbage, shredded
1 cup lima beans (I use frozen)
1 cup corn kernel (I use frozen thawed)
2 cups canned chopped tomatoes
salt
cayenne pepper
hot pepper sauce
chopped fresh cilantro or parsley, garnish

Preparation

Place chicken, beef and bones in a 12-quart pot, adding enough water to cover and bring to a boil.
Reduce heat, cover and simmer until meat is tender (2 1/2- 3 hours).
Remove chicken and beef. Let cool and cut meat and chicken off bones, discarding skin and bones.
Strain stock. (can be prepared one day ahead to this point), cover and refrigerate in two containers (beef and chicken in one and stock in another. Degrease stock before continuing).
Degrease stock and bring to a boil in dutch oven.
Cut chicken and beef into small (1/2 inch) pieces and add to stock.
Add vegetables (potatoes- tomatoes) to pan.
Reduce heat, simmer stirring occassionally for 6-7 hours (or turn into a crockpot on low for 8-10 hours).
Season with salt, pepper, and pepper sauce.
Garnish with cilantro or parsley, if desired.