1 (4- to 4 1/2-pound) stewing chicken, cut up
2 to 2 1/2 pounds beef shank crosscuts
1 (16 ounce) can tomatoes, cut up
2 medium onions, chopped
1 (10 ounce) package frozen lima beans
1 (10 ounce) package frozen whole kernel corn
1 (10 ounce) package frozen cut okra
1 cup chopped celery
1 medium green bell pepper, chopped
1 tablespoon sugar
1 teaspoon dried thyme, crushed
1 bay leaf
1 tablespoon Worcestershire sauce
1/4 teaspoon bottled hot pepper sauce
2 tablespoons all-purpose flour
1/4 cup snipped parsley
In a large kettle or Dutch oven combine chicken, beef shanks, undrained tomatoes, 5 cups water and 1 1/2 teaspoons salt. Bring to boiling. Reduce heat; simmer, covered, 1 1/4 to 1 3/4 hours or until meats are tender.
Remove meats; let stand until cool enough to handle. Remove meat from bones; discard skin and bones. Dice meat; return to broth mixture. Add onions, lima beans, corn, okra, celery, green pepper, sugar, thyme, bay leaf, Worcestershire sauce, hot pepper sauce and 1 teaspoon salt. Cover and simmer about 30 minutes or until vegetables are tender.
In a screw-top container shake together 1/2 cup cold water and the flour; stir into stew. Cook and stir until mixture thickens slightly and boils. Remove bay leaf. Stir in parsley.