“I found this recipe in a regional magazine (Saltscapes) and thought I'd share it with you - hope you enjoy!”
READY IN:
3hrs
YIELD:
7-8 lbs.
UNITS:
US

Ingredients Nutrition

Directions

  1. In a frying pan, pre-cooked round beef until no longer pink, adding seasoning (salt, pepper, Montreal steak spice), to taste. Pre-cooked sausages in frying pan or poaching pan. Once cooled, slice.
  2. In a 20-litre stock pot, add olive oil and garlic; once garlic starts to sizzle, add onion, celery, peppers, and mushrooms. Stir until vegtables start to become translucent, then add ground beef, sausage, diced tomatoes, tomato sauce - keep stirring.
  3. Mix in all remaining ingredients; bring to a slow boil, then simmer for 2-3 hours. It is very important to keep stirring regularly.
  4. Remove what you want to keep chunky, and purée the remainder while still hot. Makes 7-8 lb. or 6 containers with 3 to 4 portions each.

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