4 Russet potatoes (peeled and cut in half lengthwise and then sliced into 8ths)
1 cup beef stock
Dried basil (to taste)
Salt and pepper (to taste)
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
instructions Pre-heat oven to 350°F
ingredients 1 pound beef chuck (cubed - like stew meat) 1 pound sweet Italian sausage links
instructions In a large cast iron skillet brown the beef and set aside. In the same pan cook the sausage, breaking up as you cook (leaving big chunks, not crumbled), set aside.
ingredients 1 Large onion (sliced) 4 Cloves garlic (minced) 2 Red or yellow bell peppers (sliced)
instructions Add the onion, garlic and peppers, cook until just tender.
ingredients 2 Cans kidney beans (drained and rinsed) 4 Russet potatoes (peeled and cut in half lengthwise and then sliced into 8ths) 1 cup beef stock Dried basil (to taste) Salt and pepper (to taste)
instructions In a large casserole dish mix together the beef, sausage, onion, garlic and peppers. Add the kidney beans and potatoes. Season with salt, pepper and basil to taste. Add beef stock. Mix until everything is evenly distributed.
instructions Cover and bake for about an hour or until potatoes are fork tender.