This is, bar none, the best stew I've ever tasted and the cheapest meal(s) you can make with beef. You can feed 10 people or have lots of leftovers to freeze.

You'll need at least a 5 qt. crockpot for this.

5 lb brisket
2 lb ham cut into 1 1/2" chunks
5 kielbasa, cut into 1" chunks
2 lbs chicken strips
1 white onion chopped fairly fine
1 dozen radishes chopped coarsley
1 small bunch of celery leaves and all, chopped coarsley
1 bag baby carrots, whole
2 cups of the strongest coffee you can brew - espresso is good
1 cup apple juice
3 bay leaves, crumbled
4 cloves elephant ear garlic mashed or 1 mounded tsp. roasted minced garlic
4 tsp Italian seasoning
2 tsp horseradish sauce

Combine all the above in the crockpot, layering veggies and meat, pouring liquids in after spices are added. Cook on high for at least 6 hours, stirring about half way through to rotate meat and veggies.

Cut up 8 large potatoes into 1" chunks and add them to the crockpot. Cook 2 more hours or until potatoes are tender.

Draw out 1 C juice, heat it in a pan on the stove. and mix 3 T. cornstarch with 1/2 C cold water and add to juices. Add 1 large tub (16 oz) sour cream. Bring to a boil and let it thicken a lot, then remove from heat and stir into crockpot. By this time the meat should be so tender it's falling apart. Stir the contents well to mix everything.

On the top of the contents lay 8 jumbo premade buttermilk bisquits from a can. Put the lid back on and cook until biscuits are done.

Serve in a shallow bowl with the biscuits on top and garnish with shredded cheese.

This is a great meal for cold rainy nights or for football days and you can separate into portions and freeze the remainder.