1 pound beef chuck (cubed - like stew meat) 1 pound sweet Italian sausage links
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.
1 Large onion (sliced) 4 Cloves garlic (minced) 2 Red or yellow bell peppers (sliced)
Add the onion, garlic and peppers, cook until just tender.
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)
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.
Cover and bake for about an hour or until potatoes are fork tender.