Ingredients
Scale
- 1 lbs. Italian link sausage
- 13 oz. smoked sausage
- 3 Tbsp. olive oil
- 2 lbs. round steak, cut into 1-inch cubes
- 1 yellow onion, halved and sliced
- 2 large leeks, washed and sliced (including crisp green tops)
- 2 cloves garlic, minced
- 4 1/2 cups of Randall Great Northern Beans, drained and rinsed
- 1/2 cup chopped carrots
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. black pepper
- 1/2 tsp. salt (or to taste)
- 1 10 1/2-oz. can concentrated beef broth
- 1/2 cup dry white wine
- 1/4 cup chopped fresh parsley
Instructions
- Slice the Italian sausage into 1/2-inch pieces and brown in a heavy skillet. Remove with a slotted spoon to a paper towel lined dish. Pour off the sausage fat.
- Add 2 tablespoons of the olive oil to the skillet and brown the steak pieces, stirring to brown and sear them on all sides. Remove with slotted spoon to a side dish.
- Add remaining olive oil to the skillet and quickly sauté the onion, leeks and garlic, just until leeks are wilted. Stir together the Italian sausage, beef, smoked sausage (cut into 1/2 inch pieces), onion mixture, tomatoes, beans, carrots, thyme salt and pepper.
- Pour into a 3 quart baking dish. Stir in the beef broth and wine. Cover and bake in a preheated 350-degree oven for 1 1/2 hours or until beef is fork tender.
- Uncover and bake 30 minutes longer.
- Taste and correct the seasonings. Sprinkle with parsley. Serve hot with crusty French bread.
- Leeks grow in sandy soil and the sand gets trapped between the leaves. To remove it, cut the leeks 3/4’s of the way through lengthwise. Hold under a stream of warm running water, pulling back the layers exposing them to the water. Soak in cool water and rinse again.