3 lb Ready to Cook BroilerChicken
12 c  Water
1/4 ts Pepper
56 oz (2 cns) Tomatoes
2 c  Coarsely Chopped Carrots
1 c  Chopped Celery
2 tb Packed Dark Brown Sugar
4    Whole Cloves
1    Bay Leaf
32 oz (2 cns) Butter Beans
2/3 c  Unbleached All-purpose Flour
2 lb Beef Shank Cross-cuts
1 tb Salt
6    Slices Bacon
1 c  Cubed Peeled Potatoes
1 c  Chopped Onion
1 c  Chopped Green Pepper
1/4 ts Crushed Dried Red Pepper
1    Clove Garlic, Minced
4    Ears Of Fresh Corn
10 oz Frozen Cut Okra

In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts,
water, salt and pepper. Cover; cook til meat is tender, about 1 hour.
Remove chicken and beef from broth, reserving broth. Remove chicken and
beef from bones; discard skin and bones. Cube beef and chicken. Set aside.
Cook bacon til crisp; drain, reserving drippings. Crumble bacon, set aside.
To reserved broth in Dutch oven, add cubed beef, undrained tomatoes,
potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves,
garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often. Remove cloves
and bay leaf. With knife, make cuts down center of each row of corn
kernels and scrape off of cobs. Add corn, cubed chicken, undrained beans,
and okra to Dutch oven; simmer 20 minutes. Blend flour and reserved bacon
drippings; stir into stew. Cook until stew thickens. Salt to taste. Garnish
with parsley and serve hot with baking powder biscuits for a great meal.