In a very large pot over medium-high heat add in 2 tablespoons of oil and cook the beef stew meat until browned, which takes about 4-6 minutes. Remove and set aside.
Add the remaining 1 tablespoon of oil to the pot and cook the chicken until browned and cooked through, which takes about 4-6 minutes. Remove and set aside.
Add the onions to the pot and brown over medium-low heat while stirring every 1-2 minutes, which takes about 10 minutes.
Add the cooked beef and chicken back into the pot along with the beef stock and cook for 30 minutes over medium heat to help tenderize the meats.
Place in the carrots, celery, green beans, potatoes, corn, lima beans, and tomatoes and cook for 20-25 minutes over medium-low heat or until tender.
Finish with parsley, salt, and pepper and serve.
Notes
Chef Notes:
Make-Ahead: Soup and stew will always taste better over time so make this soup up to 1 day ahead of serving it.
How to Reheat: Place your desired amount in a saucepot and heat over low heat until hot. Likewise, you can also place your desired amount into a microwave-safe bowl and heat until hot.
How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw it for 1 day in the refrigerator before reheating.
It’s important to make this recipe in steps to pull as much flavor into it as possible. When cooking the meat be sure to cook it past the point where moisture is released into the pot so that it can brown up properly.
It’s a great time to prep up all of the vegetables while the beef and chicken are stewing in the beef stock for 30 minutes.