*Derby Collection- 1 lb mixed meat (beef,lamb, pork, chicken or game) cut into medium cubes 2 TB all-purpose flour 2 TB olive oil 1 large onion diced 1 stalk celery,diced 2 large carrots peeled,diced 1 small green pepper,diced 1/2 gallon chicken stock 1/2 gallon beef stock 1 oz Worcestershire sauce 1 cup tomatoes,diced 1 large peeled Russett potato,diced 1/4 cup peas 1 cup cooking sherry 1/2 cup cut okra(optional) 1/4 cup lima beans or shelled edamame beans 1/2 cup yellow cut corn 2 tsps garlic,minced Salt and pepper to taste In a Dutch oven or heavy large soup pot, brown meat with oil and flour over med-high heat. Then add onions,celery,carrots,and peppers and saute for an additional 4 min. Then add all remaining ingredients,bring to a boil and reduce to low heat and simmer for 2 more hours. Skim the top of the pot as needed. Serve with rice and cornbread. YIELD: 6 servings (Source: Spokesman Review)
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