It is stew season, especially Beef Sausage Stew. I really enjoy throwing things into a big dutch oven pot adding some stock and letting them marinate together. Especially with my favorite spices. This time of year is just perfect for a nice sausage and root veg stew!
Did you know the difference between a soup and stew (according to Google… and a Taste of Home) A soup is a combination of vegetables, meat or fish cooked in liquid. A stew is any dish that’s prepared by stewing – that is, the food is barely covered with liquid and simmered for a long time in a covered pot.
This stew is best eaten after a while when it “stews” or marinates together. However, it can be eaten as a soup right away!
In this Beef Stew recipe I have added the ‘hack’ version so if you are short on time… use the hack version!
These are the fresh ingredients. But, the recipe can easily be adapted using canned, frozen, and grocery store pre-diced vegetables!
The recipe is super easy:
- Caramelize the sausage with the olive oil.
- Sauté the onions, garlic, and spices.
- Add all of the vegetables and boil with Chicken Stock
- Simmer for 10 minutes and then add the kale!
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Do you have my book The Living Table yet? So much you’ll find there around the importance of family time at the table.