Savory Fall Stew Food

SAVORY FALL STEW

Savory Fall Stew image

A great recipe from Martha Stewart Living that would be perfect on a crisp fall day. I haven't yet fixed it but can't wait to do so. The prep may be a little long, but I feel sure it's worth the effort. You could also make it vegetarian by omitting the sausage. Enjoy!

Provided by Miss Barb

Categories Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
12 ounces hot Italian sausage or 12 ounces mild Italian sausage
12 cipollini onions or 12 white pearl onions
1 1/2 cups crushed tomatoes
3 cups chicken stock or 3 cups chicken broth
1 bunch fresh herb
2 1/2 lbs butternut squash, peeled, seeded and cut into 1 inch chunks
3 carrots, peeled and cut in 1/2 inch pieces
3 parsnips, peeled and cut in 2 inch long slices
1 fennel bulb, trimmed and cut in 1/4 inch think slices
12 Brussels sprouts, trimmed and cut in half
2 teaspoons salt
1/8 teaspoon fresh ground black pepper

Steps:

Heat oil in saucepan over medium heat. Cut sausage into small chunks and cook in oil, stirring until it breaks into small pieces and is no longer pink, about 10 minutes.
Remove the sausage with a slotted spoon and set aside.
Pour off all but 2 tablespoons rendered fat and discard. Raise heat to medium high.
Add the onions and cook, stirring until golden, 5 to 6 minutes.
Add tomatoes, stock or broth and herbs (use rosemary, thyme or herbs of your choice) and simmer over medium heat until it starts to thicken, 20 to 25 minutes.
Add sausage, squash, carrots, parsnips and fennel. Cover and simmer until vegetables are tender, about 10 minutes.
Add brussel sprouts and cook covered about 5 minutes more.
Remove lid and cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more.
Season with salt and pepper and serve.

Nutrition Facts : Calories 604.8, Fat 33, SaturatedFat 9.9, Cholesterol 53.9, Sodium 2533.5, Carbohydrate 56.4, Fiber 10.5, Sugar 13.1, Protein 26.4

SAVORY FALL STEW WITH SAUSAGE

Savory Fall Stew with Sausage image

Warm up a chilly evening with this hearty dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
12 ounces hot Italian sausage, cut into small chunks
12 cipollini or pearl onions, peeled
1 1/2 cups canned crushed tomatoes
3 cups homemade chicken stock or low-sodium canned chicken broth, skimmed of fat
1 handful of herbs, such as rosemary, thyme, or oregano
1 large (2 pounds) butternut squash, peeled, seeded, cut into 1-inch chunks
3 carrots, cut into 1/2-inch pieces
3 parsnips, cut into 2-inch-long sticks
1 fennel bulb, halved, cored, cut into 1/4-inch-thick slices
12 brussels sprouts, trimmed, cut in half
Kosher salt and freshly ground black pepper

Steps:

Heat the oil in a saucepan over medium heat. Cook sausage, stirring until it breaks into small pieces and is no longer pink, about 10 minutes. Remove sausage with a slotted spoon, and set aside.
Pour off all but 2 tablespoons of the rendered fat, and discard. Raise heat to medium high, and add the onions; cook, stirring, until golden, about 8 minutes. Add tomatoes, stock, and herbs; simmer over medium heat until the liquid starts to thicken, about 20 minutes. Add the sausage, squash, carrots, parsnips, and fennel; cover, and simmer until the vegetables are tender, about 10 minutes. Add brussels sprouts; cook, covered, about 5 minutes more. Uncover; cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more. Season with salt and pepper; serve hot.

AUTUMN STEW

Autumn Stew image

Make and share this Autumn Stew recipe from Food.com.

Provided by PMHawk

Categories Stew

Time 2h28m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon fresh rosemary, finely chopped
2 teaspoons brown sugar, packed
1 1/2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon paprika
1/2 teaspoon kosher salt
1 1/2 lbs beef stew meat
2 tablespoons olive oil
3 cups chicken broth
2 cups water
2 tablespoons tomato sauce
2 cups russet potatoes, chopped
3 medium carrots, peeled and cut into chunks
2 stalks celery, sliced
1 parsnip, peeled and chopped
1 medium yellow onion, cut into wedges

Steps:

Combine chopped rosemary, brown sugar, cumin, pepper, paprika, and salt. Rub mixture all over meat. Heat oil over medium-high heat in a large pot. Add seasoned meat and brown on all sides. Add broth, 2 cups water, and tomato sauce. Bring mixture to boiling; reduce heat. Simmer, covered, for 1 hour.
Add potatoes, carrots, celery, parsnip, and onion to pot. Bring stew to boiling; reduce heat. Simmer, covered, 1 hour more or until vegetables are tender. Garnish with fresh herbs, if desired.

Nutrition Facts : Calories 276.3, Fat 10.6, SaturatedFat 3.1, Cholesterol 72.6, Sodium 723.7, Carbohydrate 16.9, Fiber 2.9, Sugar 5, Protein 29

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