Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      slices        bacon
   2      3 lb.         chickens -- cut up
   1 1/2  pounds        boneless beef -- cut in cubes
   3      large         onions -- chopped
   3      ribs          celery -- chopped
   1      large         green bell pepper -- chopped
                        vegetable oil -- if needed
   1      large         smoked ham hock -- skinned
   4      large         ripe tomatoes -- chopped
   3      sprigs        fresh parsley -- chopped
   2      small         red hot peppers -- minced
   1      teaspoon      dried thyme -- crumbled
   1      teaspoon      dried basil -- crumbled
                        salt and pepper to taste
   8      cups          beef or chicken stock
  10      cups          water
   2 1/2  cups          fresh/frozen corn kernels
   2 1/2  cups          fresh/frozen lima beans
   2      cups          fresh/frozen sliced okra
   2 1/2  cups          mashed boiled potatoes

Preparation:

In a large, heavy pot, fry the bacon over moderately high heat until crisp, then drain on paper towels, crumble and set aside. Add the chicken pieces to the pot in batches, brown on all sides over moderately high heat and transfer to a platter. Add the beef to the pot, brown on all sides and transfer to the platter. Add the onions, celery and green pepper and stir until softened, adding a little oil if there appears not be enough in the pot. Return the chicken and beef to the pot, then add the ham hock, tomatoes, parsley, hot peppers, thyme, basil, salt and pepper, stock and water and stir well. Bring the liquid to a boil, reduce the heat to low, cover and simmer until the chicken is tender, about 1 hour, skimming the surface from time to time. With a slotted spoon, remove the chicken and continue to simmer the stew 1 1/2 hours longer. When the chicken is cool enough to handle, remove and discard the skin and bones, shred the meat and set aside. Add the corn, lima beans and okra to the pot, reduce the heat to low and let simmer for 30 minutes. Remove the ham hock with a slotted spoon, pick the meat from the bone, shred and return to the pot. Add the reserved crumbled bacon and shredded chicken and stir well. Add the mashed potatoes, stir well and cook for another 15 minutes. Taste the stew, add salt and pepper to taste. Leftovers can be frozen.