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

In heavy skillet over medium heat, brown sausages well. Cut each link in thirds and place in 2 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 1 hour and 15 minutes or until beef and potatoes are tender. Good with warm, crusty bread, tossed salad, and beer or red wine. Serves 4 to 6.