Hungarian Hot Stew "hunky Stew"

I FINALLY got this from my mom, it is an old family recipe. It can get pretty hot so be careful with the hot pepper seeds. I had to make up the amounts as my mom never measured anything so these are just suggestions really. Just kind of eyeball it, there is no right or wrong amount - if you like more carrots and less bell pepper that is what you want to do. I love to kind of mash my potatos and carrots together when I eat it - yummm. It's even better (and hotter) the next day.

• Ready In: 2 hrs 20 mins
• Serves: 8
• Yields: 1 stew

Ingredients

• 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

Directions

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.