Beef Stew With Smoked Sausage

by Rachel Schaffer

There’s nothing better on a cold winter night than beef stew. It’s not only a cheap recipe, but its very filling. Our recipe is a spin on this classic. We’ve added smoked sausage to the mix. Its pairs well with the beef stew, creating a deeper and smokier flavor. You can experiment with the different types of smoked sausage that Uncle John’s Pride offers. This can range from hot sausage to bacon and cheddar smoked sausage. We promise this will become your new favorite beef stew recipe.

Ingredients:

  • Vegetable oil, for searing the meat
  • 1.5 pounds of beef chuck, cut into 1.5 inch cubes
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 large yellow onions, sliced into large, thick pieces
  • 5 cloves garlic, minced
  • 1 tablespoon tomato paste (we recommend Hunt’s brand)
  • 1/3 cup all purpose flour
  • 10 cups of cold water, chicken, beef or vegetable broth
  • 6 sprigs of parsley
  • 6 sprigs of fresh thyme
  • 2 bay leaves
  • 12 ounces of Uncle John’s Pride Beef Smoked Sausage (cut into ¼ inch rounds)
  • 1.5 pounds medium red potatoes, cut into quarters
  • 4 large carrots, cut into 2 inch pieces
  • 2 celery stalks, cut into 1.5 inch pieces
  • 7 canned whole, peeled tomatoes, lightly crushed
  • 3 tablespoons red wine vinegar (or you can cut it to 2 tablespoons to taste)

Directions:

  1. Start by heating a large Dutch oven with a tight fitting lid over medium high heat. Pour enough vegetable oil to fill the bottom of the pan to ¼ inch deep. Season both sides of the beef generously with Kosher salt and fresh ground black pepper. Add the seasoned beef to the pot. Saute half of the meat at a time, uncovered and stirring occasionally. The meat should be well browned, cooking for about 8 minutes. With a slotted spoon, transfer the beef to a plate when it is done cooking. Repeat this with all of the remaining beef. While the oil is still hot in the pan, add the smoked sausage. Cook this for about 5 minutes until the edges are all brown. Remove from the pan with a slotted spoon and put on the same plate as the beef. Discard the oil and wipe out the pan.
  2. Preheat the oven to 325 degrees. Add the butter to the pot, and return to the stove over medium high heat. Add the onion pieces and cook for about 5 minutes, constantly stirring. The onion will become lightly brown. Next, add the minced garlic and cook for 1 minute. Add the tomato paste and stir while it is cooking. Cook this for a minute until the tomato paste turns light brown. Add back in the reserved beef and smoked sausage. Sprinkle the flour over the meat and vegetables so everything is lightly coated. Cook everything over medium high heat until its lightly toasted. Pour in the water or broth and bring to a simmer on the stovetop. Tie the parsley, thyme and bay leaves into a bundle with kitchen twine and add to the pot. Season with 2 tablespoons Kosher salt. Cover with the lid and transfer to the oven. Bake in the oven for 1.5 hours until the meat is tender.
  3. Remove from the oven and skim the fat from the top of the cooking liquid. You can do this with a spoon or ladle. Next, add in the potatoes, carrots, celery and the whole tomatoes. Bring everything to a simmer on the stovetop. Cook uncovered until the liquid thickens and the vegetables are tender. Stir constantly and cook for about an hour. Remove the herb bundle and stir in the vinegar. Season to taste with salt and pepper. Serve the beef stew in bowls.

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