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. ---------------------------------------------------------------------------
Nutrition
Ingredients
