Savory Autumn Stew
Adapted from LivingMagazine
Prep time: 20 minutes
Cooking time: 40-45 minutes
2 tbsp olive oil
8 links Italian sausages (I used a mild fennel version, but spicy would work too), cut into 1” slices.
1 large onion, coarsely chopped
1 ½ cup canned tomatoes (I mashed them a bit before adding to the pot)
3 cups chicken broth
1 handful of fresh herbs (I used a combo of rosemary, thyme and parsley)
1 large butternut squash, peeled, seeded and cut into 1” pieces
3 large carrots, peeled and cut into 1” pieces
3 parsnips, peeled and cut into 2” pieces
½ fennel bulb, cut in half, cored and trimmed of stems, then cut in ¼ “ thick slices
Salt & pepper to taste
1. In a large Dutch oven, heat oil over medium and sauté the sausage chunks until they are no longer pink (about 8 minutes or so). Remove the cooked sausage with a slotted spoon and reserve for later.
2. Add the onions and cook over medium high until golden (8 minutes). Add some of the chicken broth and scrape any brown bits at the bottom of the pan. Add the rest of the broth and everything else. Don’t forget to return the sausages. Cover and simmer until the vegetables are tender but not mushy (about 10-15 minutes). Uncover and continue to cook for 10 minutes. The stew should thicken.
I like to serve it over couscous with a simple salad. And I actually made it the day before serving. Just take it out of the fridge about before serving to allow it to come to room temperature before reheating. You don’t want the bottom to scorch, so you might want to add just a bit of broth or water to start the process.
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