Ingredients

1/4 Cup Olive Oil

8 OZ boneless skinless chicken breast, cubed

3 TBSP chopped garlic

2 TBSP chopped shallots

1 TSPN salt, divided

1 TSPN ground black pepper divided

8 OZ stew meat, cubed

8 OZ boneless lamb, cubed

2 large potatoes, cubed

3 TBSP curry powder

3 Carrots, chopped

2 Zucchini, sliced

1 Yellow Bell Pepper, diced

1 Yellow Onion, chopped

3 Italian sausages, sliced and casings removed

5 Garlic cloves

6 Cups of water

1 Cup White Wine

1 Cup Beef Stock

1 Cup of halved grape tomatoes

8 OZ green peas (fresh or frozen)

Preparation

  1. In a large pot (12 QT) heat olive oil over medium heat. Add garlic and shallots with a pinch of salt, soften and add chicken. Cook until chicken starts to brown.
  2. Add stew meat, lamb, potatoes, and curry powder; mix well. Stir in carrots, zucchini, bell pepper and onion. Add salt and pepper to taste. Then add sausage, garlic cloves. Stir breaking up the sausage. Mix in water, wine, then beef stock.
  3. Bring to a simmer over medium heat. Add grape tomatoes and peas. Cover, reduce heat to low and let simmer for 20-30 minutes or until veggies are tender. Stir and let sit uncovered for 5 minutes then serve.
  4. Serve with your favorite toasted bread or over white rice.