Fall is here, and Winter is coming. Around here that means plenty of warm and hearty soups, stews, chowders, and chilis. This is the second Instructable in a series of hearty stews. The first was a spicy Peruvian chicken stew called Aguadito de Pollo. This one is an old favorite, which can be spicy or mild, depending on whether you use sweet or hot Italian sausage. Try this one out on your next football game crowd with some delicious Sweet and Moist Cornbread.
- 1 1/2 lbs sweet or hot Italian sausage
- 2 red onions, diced
- 1 bell pepper, diced
- 1 28 oz can diced tomatoes
- 1/3 cup tomato paste
- 1 tsp dried marjoram
- 1 tsp dried basil
- 1 tsp dried oregano
- 4 cups chicken broth
- 6-8 cloves of garlic
- 2 tbsp olive oil
- 5-6 medium yellow potatoes, cubed
*NOTE:If you are going to be making a lot of soups and stews, consider investing in a sturdy enamelware dutch oven. The cast iron distributes and retains heat more steadily, which is essential to slow, even stewing. The enamelware coating makes cleaning up much, much easier. Additionally, most enamel-coated cast iron is guaranteed for life.
Step 1: Brown Sausage
In a 5 1/2 quart dutch oven, heat 2 tbsp olive oil. Brown sausage, flipping occasionally, about 15 minutes. Set aside on huck towel-lined plate.*
*NOTE:Huck towels are the cook's secret weapon. Lint-free, inexpensive, sterile, and sturdy, they are perfect for draining, cleaning, patting, and better for the environment than paper towels.
Step 2: Soften Veggies
Add garlic, onions, and bell pepper to dutch oven and brown until softened, stirring frequently, about 10-15 minutes.
Step 3: Soften Potatoes
Add tomatoes, potatoes, paste, and broth to dutch oven and bring to a simmer. Simmer for 20-25 minutes, or until potatoes are softened. This will vary based on the size of your potato cubes.