For the Stew:

• 1 lb filet mignon (or beef tenderloin, beef chuck roast, or stew beef tips), cut into bite-sized pieces
• 1 lb chicken breasts, cut into bite-sized pieces
• 1 tbsp salt
• 1 tbsp black pepper
• 2 tbsp olive oil
• 1 large onion, diced
• 3 stalks celery, thinly sliced
• 4 full-size carrots, chopped
• 1 lb Petite Gold potatoes, quartered
• 1 stick butter
• 1 10-oz tomato paste
• ¼ cup flour
• 2 15-oz chicken broth
• 3 dashes Worcestershire sauce
• 1 tsp caraway seeds
• 1 tsp thyme, dried or fresh
• 1 tbsp parsley, dried
• ½ cup heavy cream
• 2 tbsp sugar
• 2 bay leaves, dried or fresh
• Salt and pepper, to taste