lean beef roast
16 oz. tomatoes
1 1/2 bottle
14 oz ketsup
12 bottle of chili sauce
16 oz cans baby butter beans or baby lima beans
16 oz. cans creamed corn
small english or sweet peas
1Place meat in large heavy pot. Season with salt and pepper. Add onions and cover with water. Simmer until meat falls from the bones (several hours).
Allow meat to cool, shred then return to pot with stock. Add next 8 indredients to pot and simmer for one hour. Stir occasionally to keep from sticking to bottom of the pot. Be careful that you don't scorch the bottom.
Add next 6 indredients. Cook slowly (simmer on low) until stew becomes thick.
2This stew is great served with cornbread or barbeque and seafood.