Sausage Stew

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

1 pound smoked sausage (sliced, see note)

1 tablespoon olive oil

2 tablespoons butter

1 medium onion (chopped)

3 sticks celery (chopped)

3 medium carrots (peeled & chopped fairly thin)

4 cloves garlic (minced)

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1/2 teaspoon Italian seasoning

1 teaspoon paprika

4 cups beef broth

1 red bell pepper (chopped)

2 Russet potatoes (peeled & diced fairly small)

1 (14 fluid ounce) can white (cannellini) beans (drained)

Salt & pepper (to taste)

Directions

Add the sausage pieces and olive oil to a pot and sauté over medium-high heat until crispy and nicely browned (about 8-10 minutes), then transfer to a plate.

Add the butter, onion, celery, and carrots to the pot. Cook until the onions are starting to lightly brown (about 8-10 minutes).

Stir in the garlic, tomato paste, Worcestershire sauce, Italian seasoning, and paprika. Cook for 1 minute.

Stir in the broth, bell pepper, potatoes, beans, and add the sausage back to the pot. Increase the heat to high and bring it to a boil.

Reduce the heat to a rapid simmer. Cook, covered (with the lid slightly open), stirring occasionally, for at least 30 minutes or until the potatoes are fall-apart tender, the carrots have softened, and the flavors have had some time to build. Add more broth or water if it looks like the liquid is getting too low. This isn't meant to have as much liquid as a soup would, but feel free to add more than suggested (I would add 1/2 cup at a time).

Nutrition

• Calories: 481 kcal
• Total Fat: 27 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Trans Fat: 1 g
• Cholesterol: 64 mg
• Sodium: 1386 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 7 g
• Total Sugars: 5 g
• Protein: 20 g