To make three quarts of stew:

1/2 pt. chopped boiled chicken (1 c.)
1/2 pt. chopped, cooked, roast beef (1 c.)
1 1/2 pts. broth from chicken and beef (3 c.)
1/2 pt. chopped onion (1 c.)
1 pt. cream style corn (2 c. or 16 oz. can)
1 qt. red tomatoes, pureed (4 c. or 2 - 16 oz. cans)
Crushed red pepper, black pepper, and salt to taste
Instant potatoes for thickening

Simmer and stir occasionally until onions are clear and tender and "disappear", then add the potatoes to thicken.