Servings: 10

1 lb stew meat 1 lb stew meat
4 tbsp lard for frying 4 tbsp lard for frying
½ cup self rising flour ½ cup self rising flour
2 cans whole potatoes, undrained 2 cans whole potatoes, undrained
1 can whole kernel corn, undrained 1 can whole kernel corn, undrained
1 can cream style corn 1 can cream style corn
1 can red kidney beans or lima, undrained 1 can red kidney beans or lima, undrained
¾ cup ketchup ¾ cup ketchup
1 cup BBQ sauce 1 cup BBQ sauce
1 bell pepper, diced 1 bell pepper, diced
1 onion, diced 1 onion, diced
2 qts water 2 qts water
 

Melt lard in large pot. I use a huge electric skillet. A Dutch oven would work well.
Dredge meat in seasoned flour and fry in lard til browned. This makes your stew thicken. The meat basically makes it's own gravy.
When meat is browned, add corn, creamed corn, potatoes, beans, ketchup, bbq sauce, a quart of water, Bell pepper, onion, and desired seasonings. I used Southwest Chipotle stir-ins from McCormick and it was good.
Let the stew cook at least 2 hours. Longer if you want the stew meat to shred. Just 2 hours if you like chunks but the longer you cook it the more tender it will be.