Bollito Misto

• 2 tbsp olive oil
• 12 oz thin Italian pork sausages
• 1 lb beef chuck steak, cut into 3/4-inch pieces
• 1 lb chicken thighs, cut into 3/4-inch pieces
• 1 medium onion, coarsely chopped
• 1 clove garlic, crushed
• 2 cups beef stock
• 2 None bay leaves
• 2 medium carrots, coarsely chopped
• 2 medium potatoes, coarsely chopped
• 1/4 cup capers, rinsed, drained and coarsely chopped
• 4 None anchovy fillets, finely chopped
• 2 tsp finely grated lemon peel
• 1 tbsp lemon juice
• 1 cup coarsely chopped fresh flat-leaf parsley

1. Heat half the oil in large Dutch oven on high heat. Cook sausages until browned. Remove from pan; chop coarsely.
2. Cook beef and chicken, in batches, in same pan, until browned. Remove from pan.
3. Heat remaining oil in same pan on high heat. Cook onion and garlic, stirring, until onion softens. Return meats to pan with stock, 1 cup water and bay leaves; bring to a boil. Reduce heat to low; simmer, covered, 1 1/2 hours.
4. Add carrot and potato to pan; simmer, uncovered, about 30 mins or until vegetables soften. Add capers, anchovy, and lemon peel and juice; cook, stirring, until heated through. Remove from heat; stir in parsley.

olive oil, thin italian pork sausages, beef chuck steak, chicken thighs, onion, clove garlic, beef stock, bay leaves, carrots, potatoes, capers, anchovy, lemon peel, lemon juice, parsley

Taken from recipes-plus.com/api/v2.0/recipes/34144 (may not work)