Savory Fall Stew Recipes

SAVORY FALL STEW WITH SAUSAGE

Savory Fall Stew with Sausage image

Warm up a chilly evening with this hearty dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
12 ounces hot Italian sausage, cut into small chunks
12 cipollini or pearl onions, peeled
1 1/2 cups canned crushed tomatoes
3 cups homemade chicken stock or low-sodium canned chicken broth, skimmed of fat
1 handful of herbs, such as rosemary, thyme, or oregano
1 large (2 pounds) butternut squash, peeled, seeded, cut into 1-inch chunks
3 carrots, cut into 1/2-inch pieces
3 parsnips, cut into 2-inch-long sticks
1 fennel bulb, halved, cored, cut into 1/4-inch-thick slices
12 brussels sprouts, trimmed, cut in half
Kosher salt and freshly ground black pepper

Steps:

Heat the oil in a saucepan over medium heat. Cook sausage, stirring until it breaks into small pieces and is no longer pink, about 10 minutes. Remove sausage with a slotted spoon, and set aside.
Pour off all but 2 tablespoons of the rendered fat, and discard. Raise heat to medium high, and add the onions; cook, stirring, until golden, about 8 minutes. Add tomatoes, stock, and herbs; simmer over medium heat until the liquid starts to thicken, about 20 minutes. Add the sausage, squash, carrots, parsnips, and fennel; cover, and simmer until the vegetables are tender, about 10 minutes. Add brussels sprouts; cook, covered, about 5 minutes more. Uncover; cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more. Season with salt and pepper; serve hot.

SAVORY FALL STEW

Savory Fall Stew image

A great recipe from Martha Stewart Living that would be perfect on a crisp fall day. I haven't yet fixed it but can't wait to do so. The prep may be a little long, but I feel sure it's worth the effort. You could also make it vegetarian by omitting the sausage. Enjoy!

Provided by Miss Barb

Categories Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
12 ounces hot Italian sausage or 12 ounces mild Italian sausage
12 cipollini onions or 12 white pearl onions
1 1/2 cups crushed tomatoes
3 cups chicken stock or 3 cups chicken broth
1 bunch fresh herb
2 1/2 lbs butternut squash, peeled, seeded and cut into 1 inch chunks
3 carrots, peeled and cut in 1/2 inch pieces
3 parsnips, peeled and cut in 2 inch long slices
1 fennel bulb, trimmed and cut in 1/4 inch think slices
12 Brussels sprouts, trimmed and cut in half
2 teaspoons salt
1/8 teaspoon fresh ground black pepper

Steps:

Heat oil in saucepan over medium heat. Cut sausage into small chunks and cook in oil, stirring until it breaks into small pieces and is no longer pink, about 10 minutes.
Remove the sausage with a slotted spoon and set aside.
Pour off all but 2 tablespoons rendered fat and discard. Raise heat to medium high.
Add the onions and cook, stirring until golden, 5 to 6 minutes.
Add tomatoes, stock or broth and herbs (use rosemary, thyme or herbs of your choice) and simmer over medium heat until it starts to thicken, 20 to 25 minutes.
Add sausage, squash, carrots, parsnips and fennel. Cover and simmer until vegetables are tender, about 10 minutes.
Add brussel sprouts and cook covered about 5 minutes more.
Remove lid and cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more.
Season with salt and pepper and serve.

Nutrition Facts : Calories 604.8, Fat 33, SaturatedFat 9.9, Cholesterol 53.9, Sodium 2533.5, Carbohydrate 56.4, Fiber 10.5, Sugar 13.1, Protein 26.4

SAVORY FALL STEW

Savory Fall Stew image

This vegetable and sausage stew is the ideal hearty meal for when temperatures cool.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
12 ounces hot Italian sausage, cut into small chunks
12 cipolline onions (pearl onions can be substituted), peeled
1 1/2 cups crushed tomatoes
3 cups homemade or low-sodium chicken stock, skimmed of fat
One 1/2-ounce bundle of fresh herbs, such as rosemary, thyme, or oregano
One 2 1/2-pound butternut squash, peeled, seeded, and cut into 1-inch chunks
3 carrots, peeled and cut into 1/2-inch pieces
3 parsnips, peeled and cut into 2-inch-long sticks
1 fennel bulb, trimmed and cut into 1/4-inch-thick slices
12 brussels sprouts, trimmed and cut in half
2 teaspoons salt
1/8 teaspoon freshly ground black pepper

Steps:

Heat oil in a saucepan over medium heat. Add sausage, and cook, stirring until it breaks into small pieces and is no longer pink, about 10 minutes. Remove sausage with slotted spoon, and set aside.
Pour off all but 2 tablespoons rendered fat, and discard. Raise heat to medium high, add onions, and cook, stirring, until golden, 5 to 6 minutes. Add tomatoes, stock, and herbs; simmer over medium heat until liquid starts to thicken, 20 to 25 minutes. Add sausage, squash, carrots, parsnips, and fennel; cover, and simmer until vegetables are tender, about 10 minutes. Add brussels sprouts, and cook, covered, about 5 minutes more. Remove cover, and cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more. Season with salt and pepper, and serve.

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