SMOKIN RAYS COUNTRY STEW

YIELD-4 CUPS

1# CHIX BREAST (BONELESS, SKINLESS)
10oz CHUCK ROAST
3oz THICK SLICE BACON(CUT INTO CHUNKS)
1cup ONIONS (DICED)
1.5tbsp GARLIC (MINCED)
1.5cups CHIX BROTH
2cups FRESH TOMATOES (DICED)
1/2cup KETCHUP
1/4cup BROWN SUGAR
1/4cup DIJON MUSTARD
3tbsp THE SPICE COACH GOURMET BBQ SPICE BLEND
1/4cup APPLE CIDER VINEGAR
1oz WORCESTERSHIRE SAUCE
1tbsp LEMON JUICE
1.5cups CORN
1cup CARROTS, SLICED
2cups YUKON GOLD POTATOES, LARGE DICED

1. CUT CHIX AND BEEF INTO 2” PIECES
2.SAUTE BACON IN SAUCE POT UNTILL BROWN,ADD CHIX ,BEEF,ONIONS AND ALL MIXED UP AND COOK TILL BROWNED
3.ADD REMAINING INGREDIENTS, BRING TO A BOIL THEN SIMMER FOR ABOUT 2 HOURS STIRRING OCASIONALY
4.ADD CORN AND PEAS AND COOK FOR 20 MIN

NOTE: YOU CAN SUBSTITUTE BEANS FOR POTATOES