Why You'll Adore This Hearty Stew
- It's a wonderful one-pot wonder, meaning less cleanup (yay!).
- The savory beef sausage adds so much depth and flavor.
- It’s packed with nourishing vegetables, making it a complete meal.
- The rich, herbaceous broth is incredibly comforting on a cool day.
- It's surprisingly easy to make, even for a beginner cook.
- It tastes even better the next day, perfect for leftovers!
This stew is a game-changer! My family devoured it, even my picky eater asked for seconds. The beef sausage adds such a lovely flavor, and the vegetables are perfectly tender. It truly felt like a special meal, yet it was so easy to make. Definitely adding this to our regular rotation!
Guide des ingrédients essentiels
- Beef Sausage: I love using a good quality ground beef sausage here – make sure it’s seasoned well. If you can only find links, just remove the casings before cooking. This is the star of the savory show!
- Root Vegetables (Carrots, Celery, Potatoes): These create the lovely texture and sweetness in the stew. Cut them into similar-sized pieces so they cook evenly. You can totally swap in sweet potatoes for a slightly different flavor profile, if you like.
- Diced Tomatoes: Don't drain them! The juice from the canned tomatoes adds a beautiful acidity and body to our broth. It’s a foundational flavor, honestly.
- Broth: Vegetable or beef broth works perfectly. Choose a good quality, low-sodium option so you can control the seasoning yourself. It's the base of all that wonderful flavor!
- Herbs (Thyme, Rosemary, Bay Leaf): These dried herbs really infuse the stew with that classic, comforting aroma and taste. Crush the dried rosemary a bit between your fingers to release its oils before adding it. So good.
Processus de cuisson complet
-
Brown the Sausage:
- Heat olive oil in your pot.
- Add beef sausage and break it up, cooking until it's lovely and browned.
- Drain any extra fat to keep the stew from being too greasy.
-
Sauté the Aromatics and Vegetables:
- Add onion, carrots, and celery to the pot, letting them soften a bit.
- Stir in minced garlic until you can smell its beautiful fragrance.
-
Simmer to Perfection:
- Add potatoes, diced tomatoes (undrained!), broth, grape juice (or extra broth), and your herbs.
- Season with salt and pepper.
- Bring to a boil, then reduce to a gentle simmer, cover, and let it all cook until the vegetables are wonderfully tender.
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Finish and Serve:
- Remove the bay leaf (important!).
- Stir in frozen peas and let them warm through.
- Taste and adjust the seasoning—this is your chance to make it perfect!
- Serve hot with a sprinkle of fresh parsley and some crusty bread. Pure joy.
Your Stew Questions, Answered
→ Can I use a different type of sausage?
Yes, absolutely! While I love beef sausage here, you could also use chicken or turkey sausage. Just make sure it’s a good quality ground sausage that will hold up well in a stew.
→ What if I don't have all the vegetables listed?
No worries! This stew is very forgiving. Feel free to substitute with other hearty vegetables like parsnips, turnips, or even green beans. Just keep in mind that cooking times might vary slightly.
→ Can I make this ahead of time?
Oh, yes! This stew actually tastes even better the next day as the flavors have more time to meld. Just store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove.
→ Is this stew freezer-friendly?
It is! Allow the stew to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove, adding a splash of broth if needed to thin it out.
→ Can I make it thicker?
If you prefer a thicker stew, you can mash a few of the cooked potato pieces against the side of the pot, or you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering stew during the last 10 minutes of cooking.
Conseils du chef
Feel free to add other hearty vegetables like parsnips, turnips, or even a handful of kale in the last 10 minutes.,For an extra layer of flavor, you can add a pinch of smoked paprika along with the dried herbs.,If you like a little heat, a pinch of red pepper flakes with the garlic adds a nice kick.,This recipe is very flexible; adjust the liquid amounts if you prefer a thinner or thicker consistency.,If you don't have fresh parsley, a sprinkle of dried parsley works too, just add it earlier in the cooking process.
Hearty Sausage and Vegetable Stew Recipe
A comforting one-pot meal! This sausage and vegetable stew, made with savory beef sausage, is a simple and delicious dinner, perfect for chilly evenings. It's packed with tender beef sausage, root vegetables, and a rich, herb-infused broth.
Temps
Temps de préparation
20 minutes
Temps de cuisson
45-55 minutes
Temps total
1 hour 5 minutes - 1 hour 15 minutes
Détails de la recette
Ingrédients
Main Ingredients
- 01 1 tablespoon olive oil
- 02 1 lb beef sausage, casing removed (or pre-ground beef sausage)
- 03 1 large yellow onion, chopped
- 04 3 cloves garlic, minced
- 05 2 carrots, peeled and sliced into rounds
- 06 2 celery stalks, sliced
- 07 2 large potatoes, peeled and diced into 1-inch cubes
- 08 1 (14.5 ounce) can diced tomatoes, undrained
- 09 4 cups vegetable or beef broth
- 10 1/2 cup grape juice or vegetable broth (instead of wine)
- 11 1 teaspoon dried thyme
- 12 1 teaspoon dried rosemary, crushed
- 13 1 bay leaf
- 14 Salt and freshly ground black pepper to taste
- 15 1 cup frozen peas (added at the end)
For Serving (Optional)
- 01 Fresh parsley, chopped, for garnish
- 02 Crusty bread or rolls
Instructions
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef sausage, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Drain any excess fat, if necessary.
Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, until the vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
Stir in the diced potatoes, canned diced tomatoes (with their juice), vegetable or beef broth, grape juice (or extra vegetable broth), dried thyme, dried rosemary, and bay leaf. Season with salt and pepper to taste.
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the potatoes and carrots are tender. Stir occasionally to prevent sticking.
Remove the bay leaf. Stir in the frozen peas and cook for another 5 minutes, or until the peas are heated through and the stew has thickened slightly. Taste and adjust seasonings as needed.
Ladle the hot stew into bowls. Garnish with fresh chopped parsley, if desired. Serve immediately with crusty bread for dipping. Enjoy your cozy, hearty meal!
Notes et conseils
- 1 Feel free to add other hearty vegetables like parsnips, turnips, or even a handful of kale in the last 10 minutes.
- 2 For an extra layer of flavor, you can add a pinch of smoked paprika along with the dried herbs.
- 3 If you like a little heat, a pinch of red pepper flakes with the garlic adds a nice kick.
- 4 This recipe is very flexible; adjust the liquid amounts if you prefer a thinner or thicker consistency.
- 5 If you don't have fresh parsley, a sprinkle of dried parsley works too, just add it earlier in the cooking process.
Ustensiles nécessaires
-
Large Dutch oven or heavy-bottomed pot (at least 5-6 quart capacity)
-
Cutting board and sharp knife
-
Wooden spoon or spatula
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Measuring cups and spoons
-
Ladle
✨ Conseils essentiels
- 💡 Don't skip browning the sausage well; it builds the first layer of flavor.
- 💡 Cut your vegetables into uniform sizes for even cooking.
- 💡 Always remove the bay leaf before serving, it's just for flavor.
- 💡 Taste and adjust seasoning at the end; different broths have different salt levels.
- 💡 Letting the stew rest for a few minutes after cooking helps the flavors settle.
⭐ Secrets de chef
- 🌟 For extra depth, toast the dried herbs in the dry pot for 30 seconds before adding liquids.
- 🌟 A tiny splash of apple cider vinegar at the very end can brighten all the flavors beautifully.
- 🌟 Use homemade broth if you have it; it makes a world of difference.
- 🌟 Add a rind of Parmesan cheese to the simmering stew for extra umami (remove before serving).
- 🌟 If you have an immersion blender, a quick pulse or two can thicken the stew slightly without making it too smooth.
Recette de
Jean-Marc LebretonChef amateur passionné par la cuisine traditionnelle française, Jean-Marc maîtrise l’art des plats mijotés riches en goût et en texture.
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