Brunswick Stew (Grandma Bedingfield)

4 boneless chicken breasts

1 pound stew meat

1 small chopped onion

2 potatoes, diced

2 chicken bouillon cubes

3 beef bouillon cubes

dash of ground red pepper

Cook chicken in salted water, enough to cover meat. Add water as needed and continue cooking until meat shreds. Cook beef in separate pot in salted water. When meat is cooked, combine water from chicken with beef. Continue cooking until beef falls apart. Add potatoes and onion and bouillon and cook until potoatoes are done. Thicken with flour/water.

OR - contrariwise, dump it all in a crockpot, use Shiner for half the water, turn it on low for five hours, shred the meat before serving.