1 1/2 lb. stew beef
3 cooked chicken breasts, boned, cubed
1 med. onion
3 med. potatoes, cubed, cooked
4 carrots, cooked, cubed
1 1/2 c. butter beans, cooked
1 1/2 c. black-eyed peas, cooked
2 c. elbow macaroni, cooked
1 can whole corn
1 can corned beef hash
1 qt. tomato juice or to taste
butter
Salt and pepper
Chicken broth

In 8-quart saucepot, saute onion in 2 tablespoons butter until clear; add beef and cook until well browned. Add remaining ingredients. If stew becomes thick, add chicken broth. Simmer for at least 1 hour to blend flavors on very low heat.