This Southern-style stew is really a meal in itself — that and some bread will take care of hunger of any size.

Burgoo

12 cups water 1 (3-pound) fresh whole chicken, cut up 2 pounds stew beef, diced 1 tablespoon salt 1/4 teaspoon ground black pepper 6 strips of bacon 2/3 cup all-purpose flour 2 (16-ounce) cans whole tomatoes, undrained 1 cup diced peeled potato 2 cups chopped carrots 1 onion, chopped 1 cup chopped celery 1 cup chopped green bell pepper 2 tablespoons packe brown sugar 1/4 teaspoon red pepper flakes 4 whole cloves 1 clove garlic, crushed 1 whole bay leaf 1 (15-ounce) can corn, drained 1 (10-ounce) packages frozen okra, thawed 2 (16-ounce) packages frozen lima beans, thawed

Combine water, chicken, stew beef, salt and pepper in a large stockpot. Cover and cook over medium-high heat, turning it down to medium low when it reaches a simmer, until the meat is tender, about 1 hour.
Remove the chicken and beef; reserving the broth and skimming any fat from the surface. Remove and discard the skin and bones and discard. Dice the meat and return to the pot.
In a heavy skillet over medium-high heat, cook bacon until crisp, 7 or 8 minutes. Remove from heat and drain bacon, leaving the drippings in the skillet; crumble bacon and add to the stockpot. Add flour to the bacon drippings, return to burner and cook, stirring until smooth and starting to turn golden, 3 to 5 minutes; stir the resultant roux into the broth until dissolved.
Add tomatoes, potatoes, carrots, onion, celery, green bell pepper, brown sugar, red pepper flakes, cloves, garlic and bay leaf. Cover and simmer for 1 hour; stirring often.
Remove the cloves and bay leaf. Add corn, okra and lima beans and simmer for 20 minutes. Serve hot.

Makes 12 servings.

Note: A roux (pronounced ROO) is a mixture used to thicken a sauce or soup, made of fat and flour that are cooked together.