Italian Sausage and Beef Stew
Dive into the rich, comforting flavors of this Italian Sausage and Beef Stew, a hearty one-pot dish perfect for cool evenings! This recipe combines tender beef stew meat, savory Italian sausage, and a medley of fresh vegetables like carrots, celery, and russet potatoes, all simmered in a flavorful broth of crushed tomatoes, red wine, and aromatic herbs like oregano and basil. The slow-cooked perfection allows the bold spices and succulent meats to meld together, creating a stew that's irresistibly robust and satisfying. Garnished with fresh parsley and ideal served with crusty bread or over rice, this cozy Italian-inspired stew is sure to become a family favorite. Perfect for a make-ahead meal or a dinner party showstopper, it’s a true celebration of hearty, soul-warming cuisine.
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Recipe Information
Ingredients
- 4 links Italian sausage
- 1.5 pounds Beef stew meat
- 3 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic, minced
- 3 medium Carrots, sliced
- 2 Celery stalks, sliced
- 3 medium Russet potatoes, diced
- 1 28-ounce can Crushed tomatoes
- 4 cups Beef broth
- 1 cup Red wine
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 2 Bay leaves
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Slice the Italian sausages into 1-inch pieces. Brown the sausage pieces on all sides until cooked through, about 5 minutes. Remove them from the pot and set aside.
Add the remaining 2 tablespoons of olive oil to the pot. Season the beef stew meat with a pinch of salt and black pepper. Sear the beef in the pot, working in batches if necessary, until all sides are browned, about 6-8 minutes. Remove and set aside with the sausage.
In the same pot, add the diced onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, stirring occasionally.
Stir in the sliced carrots and celery. Cook for 3 minutes to soften slightly.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
Add the crushed tomatoes, beef broth, oregano, basil, bay leaves, salt, and pepper to the pot. Stir to combine.
Return the browned beef and sausage to the pot, along with the diced potatoes.
Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer gently for 90 minutes, stirring occasionally.
Check the tenderness of the beef and potatoes. If the beef is not tender, continue simmering, covered, for another 15-20 minutes.
Taste and adjust seasoning with more salt and pepper, if needed.
Remove and discard the bay leaves. Stir in the fresh parsley just before serving.
Serve hot with crusty bread or over rice, if desired. Enjoy!
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1471 mg | 64% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 10.1 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 93 mg | 7% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1581 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
