Rustic Sausage And Vegetable Stew

Rustic Sausage And Vegetable Stew 2 medium garlic sausage links, sliced 1 pound boneless beef chuck, cubed 3 medium bacon strips, diced 1 (15-ounce) can garbanzo beans, rinsed and drained 1 medium white onion, diced 1/2 large green pepper, diced 4 medium garlic cloves, minced 3 large carrots, peeled and diced 4 cups low-sodium beef broth 2 tablespoons olive oil 1 teaspoon kosher salt 1 teaspoon ground pepper Warm oil in large stock pot or Dutch oven over medium-high heat. Sauté onion and green pepper 3 to 5 minutes until just tender. Add minced garlic. Cook 1 to 2 minutes until fragrant. Pour in broth. Add sausage, beef and bacon. Bring mixture to a boil. Reduce heat to medium-low. Cover and simmer about 1 1/2 hours until meats are cooked through and tender. Uncover. Stir in beans and carrots. Season with salt and pepper. Continue to simmer 20 to 25 minutes until carrots are tender. Serve immediately.