Description

Packed with Sweet or Hot Italian sausage, ground beef, potatoes, carrots and onions braised in a thick & creamy tomato and beef broth stew.

Ingredients

1½ - 2 pounds Sweet or Hot Italian Sausage or a combination of both. 1 pound 90/10 ground beef 1 large onion 1 pound baby carrots (pre peeled and washed) If the carrots are thick you might want to cut them in half to speed up cooking time. 1-2 tablespoons olive oil (Used to saute the vegetables) 2-3 tablespoons tomato paste. 1 pound gold baby potatoes cut into quarters (or bite sized pisces) 8 celery stalks sliced thinly 1½ - 2 cups Beef Broth 1 28 oz can of crushed tomatoes ¼ cup fresh parsley, chopped. I used 2 tablespoons freezed dried parsley. 2-3 bay leaves 1 teaspoon Seasoning Salt ½ peasoon fresh ground pepper Salt to taste.

Instructions

In a large Dutch oven, brown the sausage on all sides, remove to a plate and let cool to the touch. When cool enough to touch, slice and set a side. In the same Dutch oven, over medium, high heat, coat the bottom of the pan with olive oil, add onions and saute till translucent. Add ground beef and continue to saute until the beef is browned. Add the tomato paste to the onion and beef, continue to saute while stirring 1-2 minutes. Add the celery, carrots, potatoes, bay leaves and the spices you have chosen and stir to coat. Add the beef broth and crushed tomatoes, stirring to mix. Bring to a full boil, reduce heat to simmer and simmer uncovered for 45-60 minutes or until the potatoes and carrots are tender. Give the stew a stir occasionally, add additional beef broth if needed. Serve Hot.

Serves

8 - 10

Additional Comments

I believe I may have said to simmer for 40 minutes in the video, but keep in mind the simmer time will depend on how tender you want the vegetables. This particular batch the carrots took about 60 minutes.