Heat olive oil in large skillet over medium-high heat. Place diced onion in skillet; season with salt, pepper and Italian seasoning. Mix in garlic. Cook and stir until tender. Mix in lamb and pork; cook until evenly browned. Reduce heat to low and pour in beef broth. Simmer 30 minutes. Transfer the skillet mixture to large pot. Mix in carrots, turnip, parsnips, red, yellow and green bell peppers, onion (cut into chunks) and celery. Pour in cola. Cover; cook 2 hours over low heat. Remove 1/2 cup stew liquid. Stir potatoes into pot; continue cooking 30 minutes, or until potatoes are tender. About 15 minutes before serving, mix cornstarch into reserved liquid. Stir into stew to thicken.
This recipe was provided by the West Virginia Department of Agriculture.