Savory Fall Stew Recipes
SAVORY FALL STEW WITH SAUSAGE
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
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
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
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
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
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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