Ingredients
- 2 tablespoons vegetable oil
- 2 pounds beef stew meat, cubed
- 1 1/2 pounds boneless, skinless chicken breasts, cubed
- Salt and pepper, to taste
- 1 large yellow onion, diced
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 12 cups low-sodium beef broth
- 5 carrots, peeled and sliced
- 5 celery ribs, diced
- 3 pounds russet potatoes, peeled and cubed
- 16 ounces green beans, trimmed and cut into 1-inch pieces
- 3 1/2 cups frozen corn kernels
- 1 28-ounce can crushed tomatoes
- 2 cups lima beans
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the vegetable oil in a large heavy pot over medium-high heat. Add the beef stew meat in batches (to avoid crowding) and brown on all sides for about 5-6 minutes. Remove the browned beef and set aside.
- In the same pot, add the chicken cubes. Season lightly with salt and pepper. Cook for about 5-6 minutes until the chicken is browned and cooked through. Remove and set aside with the beef.
- Reduce the heat to medium. Add the diced onions, dried oregano, basil, and thyme to the pot and cook, stirring frequently, until softened (about 5 minutes).
- Return the browned beef and chicken to the pot. Pour in the beef broth. Bring to a simmer, cover, and cook for 30 minutes to help tenderize the meats.
- Stir in the carrots, celery, potatoes, green beans, corn, crushed tomatoes, and lima beans. Continue to simmer the stew, covered, for another 30 minutes or until the vegetables are tender.
- Taste the stew and season with salt and pepper as needed. Garnish with fresh parsley just before serving.
