Hearty Sausage Stew Recipes

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HERBED WHITE BEAN AND SAUSAGE STEW



Herbed White Bean and Sausage Stew image

Here's a meaty, cold-weather stew laden with white beans, sweet Italian sausage, rosemary, thyme, cumin and garlic. It is deeply flavored and complex, but quite easy to make. Pan-fry the sausages in a bit of olive oil, then sauté the vegetables with cumin and tomato paste in the drippings. Add plenty of water and the dried beans that, wait for it, you did not have to soak. Simmer until the house is fragrant and the windows fog up (about 2 hours).

Provided by Melissa Clark

Categories     dinner, one pot, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil, plus more for serving
1 pound sweet Italian sausage, sliced 3/4-inch thick
1 tablespoon tomato paste
1/2 teaspoon ground cumin
2 medium carrots, finely diced
2 celery stalks, finely diced
1 onion, chopped
2 garlic cloves, finely chopped
1 pound dried great Northern beans, rinsed and picked through
2 teaspoons kosher salt, or to taste
2 thyme sprigs
1 large rosemary sprig
1 bay leaf
2 teaspoons balsamic vinegar, plus more for serving
1/2 teaspoon black pepper, plus more to taste

Steps:

  • Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
  • Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
  • When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 569 milligrams, Sugar 3 grams

HEARTY ITALIAN SAUSAGE STEW



Hearty Italian Sausage Stew image

This simple, hearty stew is serious comfort food. It is best with good quality sausage, as it provides the seasoning. Garnish with a 50/50 mix of Pecorino Romano and Parmesan cheese for even more flavor.

Provided by Shana C

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb bulk mild Italian sausage
1/4 cup olive oil
3 garlic cloves, minced
3 carrots, diced
1/2 medium onion, chopped
1 (14 1/2 ounce) can diced tomatoes, undrained
3 (14 1/2 ounce) cans beef broth
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can white beans, any variety, drained and rinsed
1 cup uncooked macaroni
salt and pepper
grated pecorino romano cheese, and or parmesan cheese, as garnish

Steps:

  • Brown Italian sausage over medium heat in a soup pot and drain.
  • Add olive oil, onion, garlic and carrots.
  • Cook over medium-low heat until vegetables are tender, about 10 minutes.
  • Add tomatoes, beef broth, kidney beans and 1/2 a can of white beans.
  • Mash remaining white beans and add.
  • Simmer 10-20 minutes.
  • Add macaroni and cook until tender, usually about 10 minutes.
  • Add salt and pepper to taste and garnish with Pecorino Romano and/or Parmesan cheese.

Nutrition Facts : Calories 929.3, Fat 49.2, SaturatedFat 13, Cholesterol 67.8, Sodium 4336.3, Carbohydrate 76.2, Fiber 13.6, Sugar 9.9, Protein 48

SLOW COOKER HEARTY CHEDDAR-TOPPED SAUSAGE STEW



Slow Cooker Hearty Cheddar-Topped Sausage Stew image

Provided by Food Network

Time 9h15m

Yield 4 servings

Number Of Ingredients 15

8 uncooked medium sausages
1 tablespoon Cabot Salted Butter
1 medium onion or leek, chopped
4 shallots, peeled and roughly chopped
2 garlic cloves, crushed and peeled
2 medium boiling potatoes, peeled and diced
1/2-1 cup chicken broth
2 green bell peppers, seeded and chopped
1 (14-ounce) can chopped tomatoes with juice
3/4 cup dried lentils
1 tablespoon cider vinegar
2 teaspoons brown sugar
2 teaspoons chopped fresh rosemary, divided
Salt and ground black pepper to taste
4 ounces Cabot Seriously Sharp Cheddar, grated (about 1 cup)

Steps:

  • Prick sausages all over with fork (to keep them from bursting).
  • Melt butter in large skillet over medium heat. Add sausages and cook until browned on all sides. Transfer to plate and set aside.
  • Add onions or leeks, shallots and garlic to skillet and cook, stirring, until softened, about 5 minutes.
  • Scrape onion mixture into slow cooker. Add potatoes, 1/2 cup of chicken broth, green peppers, tomatoes, lentils, vinegar and brown sugar. Add 1 teaspoon of rosemary and reserved sausages.
  • Cover slow cooker and cook on low setting for 8 to 10 hours or until stew is thick, adding more of remaining broth if needed toward end.
  • Season with salt and pepper. If stew is too acidic, add small pinch of additional brown sugar. Serve topped with cheese and sprinkled with remaining rosemary.

HEARTY SAUSAGE STEW



Hearty Sausage Stew image

My daughters shared this recipe with me, and I've since shared it with many others. It fits the bill for economy of time and money. Plus, it tastes great! -Nellie Lamb, Muskogee, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 7 servings.

Number Of Ingredients 12

1/2 pound fresh kielbasa or Polish sausage links
1/2 pound Italian sausage links
1 medium onion, chopped
1 medium green pepper, chopped
3-1/2 cups beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup apple juice
1 tablespoon minced fresh parsley
1 garlic clove, minced
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
4 ounces uncooked spiral pasta

Steps:

  • In a large saucepan, cook sausages over medium heat until a thermometer reads 160°. Remove with a slotted spoon; drain, reserving 2 tablespoons drippings. Cut sausages into 1/2-inch slices; set aside., In the drippings, saute onion and pepper until crisp-tender. Stir in the broth, tomatoes, apple juice, parsley, garlic, basil, oregano and sausages. Bring to a boil; add pasta. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender., Serve immediately or cool and freeze in freezer containers for up to 3 months. , To use frozen stew: Thaw in the refrigerator overnight. Transfer to a saucepan; add water to thin if necessary. Cover and cook over medium heat until hot and bubbly, stirring occasionally.

Nutrition Facts : Calories 462 calories, Fat 24g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 1793mg sodium, Carbohydrate 41g carbohydrate (14g sugars, Fiber 4g fiber), Protein 20g protein.

CHICKEN AND SAUSAGE STEW WITH OVEN ROASTED POTATOES



Chicken and Sausage Stew with Oven Roasted Potatoes image

Provided by The Hearty Boys

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 22

10 tablespoons butter
2 pounds boneless, skinless chicken thigh meat, cut into 2 -inch chunks
Salt and pepper
8 ounces andouille sausage, sliced
1 yellow onion, diced
2 garlic cloves, minced
2 carrots, peeled and cut into thick rounds
1 small fennel bulb, trimmed and sliced
2 sprigs fresh thyme
2 bay leaves
5 cups chicken stock
1 orange, zest grated
1/2 cup all-purpose flour
1/4 cup white wine
Oven roasted potatoes, recipe follows
10 medium red potatoes, washed and diced or 25 small potatoes
1/4 cup olive oil
2 teaspoons salt
1 teaspoon pepper
1 sprig fresh thyme
1 sprig fresh rosemary
1 tablespoon chopped parsley leaves

Steps:

  • Melt 6 tablespoons of the butter in a large, heavy bottomed stockpot over medium heat. Just before the butter begins to brown, add the chicken. Season with a little salt and pepper and cook until browned on all sides, about 8 minutes. Add the andouille and cook 2 more minutes. Remove the meat to a large dish and set aside.
  • Melt the remaining butter in the same pot. Add the onion, garlic, carrot, fennel, thyme and bay leaves and cook over medium heat until the onion turns translucent, about 20 minutes.
  • As the vegetables cook, pour the chicken stock into a large saucepan. Place over medium heat and bring to a simmer. Reduce heat to low.
  • When the vegetable mixture is ready, add the orange zest to the pot along with the reserved meat and any juices. Mix well. Add the flour and stir to coat the vegetables and meat. Cook 2 minutes. Add the wine and stir. The mixture will thicken immediately. Add the warm chicken stock to the pot 1 cup at a time, stirring as the stock is added. Once all of the stock has been used, bring the stew to a simmer for 20 minutes. Ladle into bowls and serve.
  • Preheat oven to 375 degrees F.
  • In a large bowl, toss the potatoes together with the oil, salt pepper, thyme, rosemary and parsley. Place the potatoes on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the potatoes are fork tender, golden brown and crispy. Remove from oven and serve as a bed for the stew.

HEARTY TOMATO AND SAUSAGE STEW



Hearty Tomato and Sausage Stew image

This is really filling! I tripled this recipe so I could feed 5 members of my family and a friend. It was just enough! don't worry if it is watery at the end.

Provided by Anulazuli

Categories     Onions

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1/4 lb sweet Italian sausage
1 tablespoon butter
1/4 cup chopped onion
1 garlic clove, minced. (or you can use 1/4 tsp. of crushed garlic)
1 1/2 cups crushed tomatoes, in thick sauce
2 teaspoons chopped fresh oregano (2/3 tsp. dried)
2 teaspoons chopped fresh basil (same, 2/3 tsp dried)
1/2-1 cup water (optional)

Steps:

  • You may want to cook sausage ahead of time.
  • Brown and drain sausage. Set aside.
  • Saute onion and garlic in butter untill onion is translucent.
  • Stir in sausage. Heat breifly.
  • Add tomatoes, oregano, basil, and water. Heat through and serve.

CLASSIC, HEARTY BEEF STEW



Classic, Hearty Beef Stew image

This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!

Provided by Matthew Francis

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h35m

Yield 8

Number Of Ingredients 20

1 (2 pound) boneless beef round steak, cut into 1-inch cubes
kosher salt and cracked black pepper to taste
¼ cup all-purpose flour
1 tablespoon smoked paprika
1 tablespoon canola oil
3 cups chopped onion
6 cloves garlic, minced
4 tablespoons tomato paste
2 cups dry red wine
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon herbes de Provence
3 bay leaves
2 cups beef broth, or more as needed
1 tablespoon Worcestershire sauce
3 cups chopped carrots
3 cups cubed Yukon Gold potatoes
1 cup fresh peas
1 ½ teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
  • Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
  • Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
  • Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
  • Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
  • Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g

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