How about a lighter and very easy version of Kentucky Burgoo? Since Burgoos are a two meat stew, I figured it would fit in here!

                  
                            Kentucky Burgoo

Serving Size : 10   Categories    : Soups And Stews

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   1      pound         lean boneless chuck steak
   1 1/2 teaspoons    vegetable oil
   8      cups          no-salt-added beef broth
   1      pound         skinned boned chicken thighs
   1 1/2 pounds       cubed peeled baking potato -- (4 cups)
   2 1/2 cups          chopped carrot
   1      cup          chopped celery
   1      cup          chopped onion
   1 1/2 teaspoons    curry powder
   1      teaspoon      dried thyme
    1/2 teaspoon      salt
14 1/2 ounces       whole tomatoes -- (1 can)
                        undrained and coarsely chopped
   3      clove         garlic -- minced
   2      cups          frozen whole-kernel corn -- thawed
10      ounces       frozen lima beans -- (1 package) thawed

Trim fat from steak, and cut steak into 1-inch cubes. Heat vegetable oil in a large Dutch oven; add the steak cubes, and brown well on all sides. Add broth, and bring to a boil. Cover, reduce heat, and simmer for 1 hour.

Trim any fat from chicken thighs, and cut the chicken into 1-inch cubes. Add chicken cubes and next 9 ingredients (chicken through garlic); simmer, uncovered, for 30 minutes or until the vegetables are tender.

Add corn and lima beans to stew; cook an additional 45 minutes or until the beans are tender. But...at this point you can throw in a half cup of Maker's Mark or Wild Turkey and let the whole mess simmer for several hours and you'll be real happy with the result!!!

Spaw