1/2 pound pork roast, cut into 1/2-inch cubes
1 green bell pepper, chopped
1 onion, chopped
1 cup dry white wine
1 cup water
1 (12 fluid ounce) can condensed beef stock
2 teaspoons dried basil
1 teaspoon dried thyme
1 pinch garlic powder
1/2 teaspoon ground black pepper
1 cup water
1/2 pound ground beef
2 carrots, peeled and chopped
1 cup frozen peas
1 cup water
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a large pot.
In a large pot over medium heat, combine pork, green bell pepper, onion, wine, water, beef stock, basil, thyme, garlic powder, pepper and water. Bring to a boil. Reduce heat to low, cover and simmer for 45 minutes.
Meanwhile, in a large bowl, combine carrots, peas, water, salt and pepper to taste. Stir well and cook until tender, about 5 more minutes. Stir in meat to taste.