2 Tbs Olive Oil
4 Thin Italian Sausages
500 g Beef Chuck Steak cut into 2 cm pieces
500 g Chicken Thigh Fillets cut into 2 cm pieces
1 Medium Brown Onion, chopped coarsley
1 Clove Garlic, crushed
2 Cups (500ml) Beef Stock
1 Cup (250ml) Water
2 Bay Leaves
2 Medium Carrots, chopped coarsely
2 Medium Potatoes, chopped coarsely
1/4 (50g) Capers, rinsed, drained, chopped coarsely
4 Anchovy Fillets, chopped finely
2 Tsp Finely Grated Lemon Rind
1 Tbs Lemon Juice
1 cup Coarsely Chopped Fresh Flat-Leaf Parsley
1. Heat half the oil in large saucepan; cook sausages until browned. Remove from pan; chop coarsely.
2. Cook Beef and Chicken, in batches, in same pan, until browned.
3. Heat remaining oil in same pan; cook onion and garlic, stirring until onion softens. Return meats to pan with stock, the water and bay leaves; bring to the boil. Reduce heat; simmer, covered, 11/2 hrs.
4. Add carrot and potato to pan; simmer, uncovered, about 30 mins or until vegetables soften. Add capers, anchovy, rind and juices; cook, stirring, until hot. Remove from heat; stir in parsley.
preparation time: 30 mins
cooking time: 21/2 Hrs