Hungarian Hot Stew Hunky Stew

• 3 lbs chuck roast
• 1/2 tablespoon hot pepper flakes
• 5 carrots, cut into large pieces (about 4 chunks per carrot depending on size)
• 3 celery, cut into large pieces
• 2 green bell peppers, cut into wedges
• 1 large onion, cut into wedges
• 1/2 tablespoon hot pepper flakes
• 5 russet potatoes, cut into large chunks (quartered or so depending on size)
• 2 (15 ounce) cans green beans, drained
• 2 teaspoons garlic salt
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 (48 ounce) can tomato juice
• 2 (32 ounce) cans tomato sauce

1. Cut meat into 2-3" chunks and put into a large pot or Dutch oven. Sprinkle with hot pepper seeds-to taste.
2. Layer all of the ingredients in the order given, just make sure the the tomato juice and sauce cover the veggies but not so much it becomes a soup. Wiggle the pan so the sauce distributes throughout.
3. Cook on medium to medium-low heat for 1 hour, skimming when needed and stirring occasionally (at this point you want to stir carefully so as not to disrupt the layering too much).
4. Cook an additional hour or so on medium-low or until the carrots are done.
5. Serve with crusty bread (for sopping-very important!) and salad.

chuck roast, hot pepper, carrots, celery, green bell peppers, onion, hot pepper, russet potatoes, green beans, garlic salt, salt, pepper, tomato juice, tomato sauce

Taken from www.food.com/recipe/hungarian-hot-stew-hunky-stew-436180 (may not work)