Shepherd’s Stew
Oct 9th, 2007 by lisa
This looks like a great stew for fall. I think I’m going to try it this weekend.
From the Old Farmer’s Kitchen
Shepherd’s Stew
Yield: 6 servings
Quick and easy to prepare — and very good, too.
* 1 pound sweet or hot Italian sausage, sliced
* 1 large onion, chopped
* 6 potatoes, peeled and diced
* 1 cup sliced celery, including leaves
* 2 cans (16 ounces each) whole tomatoes
* 1/4 cup chopped fresh parsley
* 1-1/2 cups beef broth or stock (or 2 beef bouillon cubes dissolved in 1-1/3 cups water)
* 1 bay leaf
* 1/2 teaspoon dried thyme
* 1/4 teaspoon pepper
* juice of 1/2 lemon (optional)
* salt to taste
In a large saucepan or nonreactive Dutch oven, brown the sausage over medium heat. Add the onion and saute until transparent, about 5 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer, uncovered, for 45 to 60 minutes, or until the potatoes are tender. Remove the bay leaf before serving. Serve hot.
Yummmm, that does look good. I love hot Italian sausages, even the kind you can buy at the grocery store *wink* (couldn’t resist)
Actually, this does sound like a very good recipe and I really do have a thing for Johsonville Hot Italian Sausages. I think the thing that really impresses me about this recipe is the lemon juice. I have found that nothing can zing up a dish that “needs something” better than a bit of lemon juice.
Um, what would happen if I used a reactive Dutch oven?