Hearty Sausage Stew
A rich and flavorful sausage stew loaded with vegetables, beans, and tender potatoes. High in protein and fiber, it’s an easy, comforting one-pot meal perfect for weeknight dinners or meal prep.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 sharp knife
- 1 wooden spoon or spatula
- Measuring Cups and Spoons
Ingredients
- 1 lb smoked sausage sliced
- 1 tbsp olive oil
- 2 tbsp butter
- 1 medium onion chopped
- 3 celery sticks chopped
- 3 medium carrots peeled and thinly chopped
- 4 garlic cloves minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- ½ tsp Italian seasoning
- 1 tsp paprika
- 4 cups beef broth
- 1 red bell pepper chopped
- 2 Russet potatoes peeled and diced
- 1 14 oz can white beans, drained
- Salt and pepper to taste
Instructions
- Prepare the Sausage: Start by slicing the smoked sausage into 1/2-inch thick pieces. This ensures they cook evenly and release maximum flavor. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the sausage slices in a single layer. Sauté them for 8–10 minutes, turning occasionally, until they develop a golden-brown crust and a slightly crispy exterior. Once browned, use a slotted spoon to transfer the sausage to a plate and set aside. This step locks in flavor and adds depth to the stew.
- Sauté the Aromatics: In the same pot, reduce the heat slightly to medium. Add 2 tablespoons of butter, allowing it to melt completely. Then add the chopped onion, celery, and carrots. Stir frequently and cook for 8–10 minutes until the onions turn translucent and start to lightly caramelize. The vegetables should soften slightly, releasing their natural sweetness, which will form the flavorful base of the stew.
- Infuse with Garlic and Seasonings: Add the minced garlic to the pot along with 2 tablespoons of tomato paste. Stir constantly for 1 minute to avoid burning. Next, mix in 1 tablespoon Worcestershire sauce, 1/2 teaspoon Italian seasoning, and 1 teaspoon paprika. Cook for an additional 30–60 seconds while stirring to allow the spices to bloom. This step enhances the aroma and ensures the stew has a well-rounded, savory depth.
- Combine Broth and Vegetables: Pour in 4 cups of beef broth, using a wooden spoon to scrape up any flavorful bits stuck to the bottom of the pot. Then add the chopped red bell pepper and diced Russet potatoes. Stir everything together so the ingredients are evenly distributed. The broth will start absorbing the flavors from the sautéed vegetables and seasonings, forming a rich, savory base for the stew.
- Reintroduce the Sausage and Beans: Return the browned sausage pieces to the pot. Add 1 drained can of white beans (such as cannellini) and gently stir to combine. The sausage and beans add protein and texture, balancing the soft vegetables with hearty, meaty bites.
- Bring to a Boil and Simmer: Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to maintain a rapid simmer. Cover the pot with the lid slightly ajar to prevent too much liquid from evaporating while allowing steam to escape. Stir occasionally to prevent sticking. Let the stew cook for at least 30 minutes or until the potatoes are tender and starting to break apart, the carrots are soft, and the flavors have melded beautifully.
- Adjust Consistency and Seasoning: Check the stew’s thickness. If it appears too thick, add additional broth or water 1/2 cup at a time until it reaches your desired consistency. Taste and adjust seasoning with salt and freshly ground black pepper as needed. The goal is a rich, hearty stew with well-balanced flavors.
- Rest and Serve: Once the vegetables are tender and the flavors fully developed, remove the pot from heat. Let the stew rest for 5 minutes to allow the flavors to settle. Serve hot in bowls, making sure each portion has a mix of sausage, beans, and vegetables. Garnish optionally with fresh herbs like parsley for an added burst of freshness and color.
- Meal Prep and Storage Tips: This stew stores well in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the consistency if needed. Flavors often deepen after a day, making leftovers even more delicious.
Notes
- For quicker prep, slice the sausage first and set aside, then chop onions, carrots, and celery while the sausage cooks.
- Use a variety of smoked sausages like kielbasa or Ukrainian-style sausage for depth of flavor.
- If using raw sausages, remove the casings and crumble them before browning to ensure even cooking.
- Adjust the thickness of the stew by adding more broth or water gradually—this helps achieve your preferred consistency.
- This stew is versatile: add extra vegetables like zucchini, mushrooms, or kale to increase fiber and nutrients.
