1 lb. Italian sausage links, cut into slices
1 lb. beef roast, cut into cubes
2 large potatoes, diced
1 medium onion, diced
2 tbsp. butter
1 (16 oz.) bag frozen mixed vegetables
1 (16 oz.) bag frozen soup vegetables
2 beef bouillon cubes
2 chicken bouillon cubes
1 cup water
1 tsp. thyme
1 tbsp. pepper
salt, to taste
1 (12 oz.) bottle beer (your choice)
1 (15 oz.) can kidney beans
1 (6 oz.) can tomato paste
additional water, as needed

In a Dutch oven place on medium heat and add in the butter. Once the butter has started to melt add in diced potatoes and onion.

Sweat the onion and potatoes in butter for approximately 5 minutes or until tender and onions are clear.

Add in frozen vegetables, all bouillon cubes dissolved in 1 cup water and continuing stirring often dropping heat to low.

Meanwhile, in a skillet sear the roast and sausage until golden brown on outside.

After 10 minutes from adding the frozen vegetables add in the seared roast/sausage with drippings. Continuing mixing while adding in the seasonings.

Add in beer, kidney beans, and tomato paste let simmer for 15 minutes, then add in water to get desired consistency and simmer for another 15 minutes.

Submitted by: Lisa Kelly