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Savory Fall Stew

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Recipe photo courtesy of ANN STRATTON

This vegetable and sausage stew is the ideal hearty meal for when temperatures cool.

Source: Martha Stewart Living, November 1996
Servings

Ingredients

Directions

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142
  • Chris French
    2 OCT, 2012
    I've been making this stew for years and it never disappoints. One additional ingredient that really deepens the earthy flavor is a bottle of good porter, which I add at the last 20 minutes of reducing the stew. This recipe scales really well, so making it for a large crowd is easy. Happy Fall!
    Reply
  • wensu
    12 OCT, 2009
    This is one of my all time favorites. I didn't like the flavor of licorice as a kid so it surprises me that I enjoy the fennel in this. It is like eating candy that is good for you. Even the brussels sprouts are tolerable in this dish! Yummy. Will serve more than four.
    Reply
  • MissLizMarie
    10 MAR, 2009
    Everyone really enjoyed this stew when i made it last night! I think using a good quality sausage is important. Mine turned out to be a little watery, so concider cutting back on the broth depending on how many vegetables you are using; i omitted fennel because i'm not a fan of it, and that might have had something to do with it.
    Reply
  • The_Mick
    4 OCT, 2008
    This is a great dish I make often. It can be simplified by not separating the sausage but by pouring off the excess grease when it's almost done frying and adding onions (sub sliced sweet onion) directly to the sausage. Add the root veggies with the stock since the listed time is a little short. The veggies can be whatever you have available. I add 2 lb cubed potatoes and 8-16 of frozen veggies for soup (when the brussels sprouts are added) to the listed veggies.
    Reply
  • The_Mick
    4 OCT, 2008
    This is a great dish I make often. It can be simplified by not separating the sausage but by pouring off the excess grease when it's almost done frying and adding onions (sub sliced sweet onion) directly to the sausage. Add the root veggies with the stock since the listed time is a little short. The veggies can be whatever you have available. I add 2 lb cubed potatoes and 8-16 of frozen veggies for soup (when the brussels sprouts are added) to the listed veggies.
    Reply
  • subis
    23 MAY, 2008
    Really good if you like vegetables. You can omit or substitute depending on what you like. I would use more sausage--the recipe to me seemed to serve 6, but it could've used more sausage
    Reply

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