6 sweet Italian sausages (1 lb.)
1 lb. beef chuck, cut in 1-inch cubes
1 lg. onion, sliced
1 garlic clove
2 med. green peppers, seeded and cut in eighths
4 med. potatoes, peeled and cut in quarters
3 (1 lb.) cans red kidney beans, drained
1 tsp. basil
1/2 tsp. salt
1/4 tsp. pepper
2 beef bouillon cubes, dissolved in 1 cup boiling water

In heavy skillet over medium heat, brown sausage well. Cut each link in thirds and place in 1 1/2 to 3-quart casserole. Drain fat from skillet, reserving 2 tablespoons. Brown beef in 1 tablespoon fat, then turn out into casserole. Cook onion and garlic in remaining 1 tablespoon fat until tender; add green peppers and cook 1 minute longer, stirring.

Turn out into casserole. Add potatoes and beans. Sprinkle with seasonings and mix lightly. Add bouillon, cover, and bake in 350 degree oven for 1 hour 15 minutes or until beef and potatoes are tender.