Pepper Pot

19 ingredients
11 steps

Ingredients

  • 1 1/2 lb. veal stew
  • 2 meaty veal shanks
  • 1 lb. hot sausage
  • 1 Tbsp. olive oil
  • 8 c. hot water
  • 6 c. beef broth
  • 2 medium onions, sliced
  • 2 tsp. Italian herb seasoning
  • 1 tsp. thyme
  • 1 tsp. peppercorns
  • 2 bay leaves
  • 1 large red onion, sliced
  • 1 c. celery, diced
  • 2 tsp. margarine
  • 3 red peppers, cut in strips
  • 3 green peppers, cut in strips
  • 3 c. large pared and cubed potatoes
  • salt and pepper
  • parsley

Directions

  1. 1
    In large Dutch oven slowly brown veal shanks and sausage and stew in oil.
  2. 2
    Remove sausage, cool, slice and refrigerate.
  3. 3
    In Dutch oven, add next 7 ingredients.
  4. 4
    Bring to boil, reduce heat and simmer, uncovered, until tender (1 1/2 hours).
  5. 5
    Remove shanks from stock, cool and skim off fat.
  6. 6
    Remove veal from bones and cube.
  7. 7
    In large skillet, saute red onion and celery in margarine 10 minutes. Add peppers and saute 5 minutes.
  8. 8
    In Dutch oven, bring stock to boil.
  9. 9
    Add potatoes, salt, pepper and parsley.
  10. 10
    Cook 10 minutes. Add sauteed vegetables, veal and sausage.
  11. 11
    Cook 10 minutes.

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