Serves: 6–8 Prep Time: 15 minutesCook Time: 1 hour, 15 minutes
MARIO: Mamma T is my all-time favorite guest to ever grace The Chew studio with her presence. This sassy Staten Island, New York, grandma is one tough cookie, but boy can she cook. Now typically Mamma T sticks to the Italian classics, but this casserole has a decidedly American style to it and is as good as any casserole I have ever had. It’s a great weekend dish to pop in the oven when family comes over for Sunday supper.
2 tablespoons olive oil
1 pound beef chuck, 1-inch cubed
1 pound sweet Italian sausage links, removed from casing
1 large onion, sliced
4 cloves garlic, minced
2 red or yellow bell peppers, sliced
2 cans kidney beans, drained and rinsed
4 russet potatoes, peeled, cut in half lengthwise, then sliced into eighths
1 cup beef stock
Dried basil, to taste
Kosher salt and ground black pepper, to taste
1. Preheat oven to 350°F.
2. In a large cast iron skillet, heat the olive oil and brown the beef and set aside. In the same pan, cook the sausage, breaking it up as you cook (leaving big chunks, not crumbled); remove from pan and set aside.
3. Add the onion, garlic, and peppers; cook until just tender, about five minutes.
4. In a large casserole dish, mix together the beef, sausage, onion, garlic, and peppers. Add the kidney beans and potatoes. Season with salt, pepper, and basil to taste. Add beef stock. Mix until everything is evenly distributed.
5. Cover and bake for about an hour or until potatoes are fork-tender.