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Savory Fall Stew

  • servings: 4
Photography: ANN STRATTON

Ingredients

  • 2 tablespoons olive oil
  • 12 ounces hot Italian sausage, cut into small chunks
  • 12 cipollini onions (pearl onions can be substituted), peeled
  • 1 1/2 cups crushed tomatoes
  • 3 cups homemade or low-sodium chicken stock, skimmed of fat
  • One 1/2-ounce bundle of fresh herbs, such as rosemary, thyme, or oregano
  • One 2 1/2-pound butternut squash, peeled, seeded, and cut into 1-inch chunks
  • 3 carrots, peeled and cut into 1/2-inch pieces
  • 3 parsnips, peeled and cut into 2-inch-long sticks
  • 1 fennel bulb, trimmed and cut into 1/4-inch-thick slices
  • 12 brussels sprouts, trimmed and cut in half
  • 2 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper

Directions

  1. Step 1

    Heat oil in a saucepan over medium heat. Add sausage, and cook, stirring until it breaks into small pieces and is no longer pink, about 10 minutes. Remove sausage with slotted spoon, and set aside.

  2. Step 2

    Pour off all but 2 tablespoons rendered fat, and discard. Raise heat to medium high, add onions, and cook, stirring, until golden, 5 to 6 minutes. Add tomatoes, stock, and herbs; simmer over medium heat until liquid 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 brussels sprouts, and cook, covered, about 5 minutes more. Remove cover, and cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more. Season with salt and pepper, and serve.

Source
Martha Stewart Living, November 1996

Reviews (6)

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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