Kentucky Bourbon Stew - cooking recipe

Ingredients

4 cloves crushed garlic
1 cup Bourbon
2 tablespoons olive oil
2 lbs boneless beef shank
2 lbs boneless pork steaks
salt (my choice is almost always kosher)
fresh ground black pepper
2 medium onions, quartered
4 cloves peeled garlic
1 medium chili pepper, quartered
water, to cover
1 chicken, cut into 8 pieces
2 cups chopped onions
2 cups medium diced carrots
1/2 lb diced parsnip
1/2 lb diced turnip
1 lb baking potato, peeled and medium diced
2 cups peeled and chopped tomatoes
3 stalks celery, chopped
1/2 lb fresh green beans, cut into 2 inch pieces
2 tablespoons light brown sugar
1 tablespoon finely chopped fresh parsley

Preparation

Take the beef and pork and marinate overnight in the bourbon and garlic turning the meat during the marinate time.
Reserve the liquid In a heavy stockpot, heat the oil.
When hot sear the beef and pork in batches until you have a good color on the meat.
Add the quartered onions, garlic, and pepper.
Cover with water and reserved marinade.
Bring to a boil, reduce heat and simmer covered for about 3 hours.
Salt and pepper the chicken and add it to the pot during the last hour and a half.
At the end of the 3 hrs remove the meat and veg from the pot.
Cool the meat and discard the veg.
Add the remaining veg and the sugar to the pot of hot liquid.
Cook for an additional hr.
When the meat has cooled cube it removing the chicken skin and bones.
About a 1-inch cube works well.
Return the meat to the pot and cook for 30 minutes more.
Correct the seasoning if needed.
Get a basket of homemade rolls or French bread serve and watch them come back for more.