1 1/2 tbsp vegetable oil
1 1/2 lb country ribs; cut in 4 in pieces
1 1/2 lb chuck roast; cut in 4 in pieces
4 chicken thighs; skin on, bone in
1/2 medium green pepper; diced, 1/4''
1 medium onion; diced, 1/4''
2 carrot; diced, 1/4''
2 rib celery; diced, 1/4 ''
salt; to taste
pepper; to taste
2 cloves garlic; minced
1/2 qt beef broth
1/2 qt chicken broth
14 oz crushed tomatoes
1 large potato; diced, 1/2''
1 lb frozen corn
2 rib celery; diced, 1/4''
2 tbsp Worcestershire sauce

1. Heat vegetable oil on medium-high heat in a large soup pot (at least 6 quart). Salt the meats well on all sides. When the oil is shimmering hot, working in batches, brown all the meats. Do not crowd the pot or the meat will steam and not brown well. Do not move the meat while browning a side.

2. Let the meat pieces get well seared and remove the browned meats to a bowl.

3. Add the onions, carrots, celery and green pepper to the pot and brown them slightly. If necessary, add a little more oil to the pot.

4. After a few minutes of cooking, sprinkle salt and pepper over the vegetables.

5. When the vegetables are ready, add the garlic and cook for 30 seconds more, until fragrant.

6. Return the meats back to the pot and add the beef broth, chicken broth and tomatoes. Stir to combine.

7. Bring stew to a simmer, cover, reduce the heat and simmer gently for 2 hours.

8. Remove the stewed meat pieces from the pot and into a large bowl. Remove the bones and discard the chicken skin. Shred meat into smaller pieces and return it to the pot and bring it up to a strong simmer.

9. Add potatoes to the stew and cook them until they are done, about 45 minutes.

10. When the potatoes are done, add the Worcestershire sauce, mix well and taste to see if it needs more salt or Worcestershire sauce.

11. Stir in the corn and lima beans and mix well. Cook for at least 10 minutes, or longer if you like, depending on the consistency of the stew you want.

Serve with crusty bread or cornbread with a bottle of hot sauce on the side.