Ingredients
1 lb of Lean Ground Beef
1 lb of Ground Turkey
1 lb of any type of Cooked beef steak or roast cut into small bite sized chunks around a 1/2 “ (Cheep Cuts work well for this just place the chunks in a crock pot the night before with Salted water and cook on low till morning let cool)
1 stick of REAL Butter
1/2 Cup of Plain Flour
1 & 1/2 quarts of water
1 cup of chopped onion
1 28 oz can of tomato sauce
2 beef bouillon cubes
1 teaspoon of Salt
1 Tablespoon of Black Pepper
2 – cans of mixed veggies, Undrained
1 – can of Lima Beans or chickpeas, drained and rinsed
8 to 10 large potatoes peeled and cubed
1 – box of tiny shell macaroni

Procedure
In a Dutch oven add potatoes and Macaroni and water to cover, simmer for 8 mins, drain & Set Aside. While those are boiling in a skillet melt your butter and add onions cook until tender.

Add in Flour and cook for 5 mins on medium heat stirring constantly. Add enough water to be able to pour it out of the pan into a big stockpot then add rest of water, tomato sauce and bullion cubes.

Wash out skillet and fry off Ground Beef and Turkey until no longer pink, add to stockpot along with the last 6 ingredients and the stewed beef cubes.

Bring to a rolling boil then reduce heat and simmer for 1 hour. If it gets to thick while cooking you may add Tomato Juice to desired thickness.

Serve with fresh baked cornbread.

NOTE: This is NOT a recipe for a small family.  I use a 10-quart stock pot and it barely fits. So if you fix this you may want to split it between 2 large pots once all ingredients are mixed together.
I usually make this when the weather starts to get nippy and what we don’t eat I label and freeze up to 6 month’s,

To Preserve: Also you can Preserve it by water bath canning method and it will stay good for up to a year.

A GREAT CHRISTMAS GIFT if you can it. Cut out a round peace of Fabric and tie the neck of the can with a pretty bow and name tag.

IMPORTANT: This is to be PRINTED and/or POSTED with Credits intact as Connie's Cafe reserves ALL RIGHTS!!!!!!

Thanks Coonie