Best 4 Savory Fall Stew With Sausage Recipes

Seeking a comforting and flavorful dish that embodies the essence of fall? Look no further than this savory fall stew brimming with succulent sausage, hearty vegetables, and a medley of aromatic spices. This hearty one-pot meal is a symphony of autumnal flavors, promising to warm your soul on chilly evenings.

Embark on a culinary journey as we explore a collection of tantalizing recipes, each offering a unique twist on the classic fall stew. Discover how to craft a rich and savory broth infused with the smoky goodness of kielbasa or the zesty kick of Andouille sausage. Learn the art of braising tender chunks of beef or chicken until they fall apart at the touch of a fork, creating a melt-in-your-mouth experience.

Explore the vibrant tapestry of vegetables that adorn this hearty stew. From the earthy sweetness of carrots and parsnips to the crisp crunch of celery and bell peppers, each ingredient contributes its distinct flavor and texture. Whether you prefer a stew brimming with colorful root vegetables or a medley of fresh seasonal produce, these recipes offer endless possibilities for customization.

Delve into the secrets of creating a robust and flavorful broth, the foundation of any great stew. Discover the art of browning meats and vegetables to perfection, releasing their caramelized goodness and imparting a deep, rich color to the final dish. Learn how to enhance the stew's flavor with a carefully selected blend of herbs and spices, creating a symphony of aromas that will tantalize your senses.

Prepare to be captivated by the diverse array of recipes presented in this article. From a traditional beef stew brimming with tender chunks of meat and hearty vegetables to a hearty chicken stew infused with aromatic herbs, there's a recipe for every palate. Vegetarian enthusiasts will delight in the meatless stew, a flavorful tapestry of seasonal vegetables simmered in a rich broth. And for those seeking a taste of international flair, explore the Spanish cocido stew, a vibrant fusion of meats, vegetables, and chickpeas.

So gather your ingredients, fire up your stove, and embark on a culinary adventure that celebrates the bounty of fall. Let the enticing aromas of this savory fall stew fill your kitchen as you create a dish that will warm your heart and satisfy your soul.

Let's cook with our recipes!

SAVORY FALL STEW

Savory Fall Stew image

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

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
12 ounces hot Italian sausage, cut into small chunks
12 cipolline 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

Steps:

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.
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.

SAVORY FALL STEW WITH SAUSAGE

Savory Fall Stew with Sausage image

Warm up a chilly evening with this hearty dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
12 ounces hot Italian sausage, cut into small chunks
12 cipollini or pearl onions, peeled
1 1/2 cups canned crushed tomatoes
3 cups homemade chicken stock or low-sodium canned chicken broth, skimmed of fat
1 handful of herbs, such as rosemary, thyme, or oregano
1 large (2 pounds) butternut squash, peeled, seeded, cut into 1-inch chunks
3 carrots, cut into 1/2-inch pieces
3 parsnips, cut into 2-inch-long sticks
1 fennel bulb, halved, cored, cut into 1/4-inch-thick slices
12 brussels sprouts, trimmed, cut in half
Kosher salt and freshly ground black pepper

Steps:

Heat the oil in a saucepan over medium heat. Cook sausage, stirring until it breaks into small pieces and is no longer pink, about 10 minutes. Remove sausage with a slotted spoon, and set aside.
Pour off all but 2 tablespoons of the rendered fat, and discard. Raise heat to medium high, and add the onions; cook, stirring, until golden, about 8 minutes. Add tomatoes, stock, and herbs; simmer over medium heat until the liquid starts to thicken, about 20 minutes. Add the sausage, squash, carrots, parsnips, and fennel; cover, and simmer until the vegetables are tender, about 10 minutes. Add brussels sprouts; cook, covered, about 5 minutes more. Uncover; cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more. Season with salt and pepper; serve hot.

SAUSAGE-AND-VEGETABLE STEW

Sausage-and-Vegetable Stew image

Provided by Food Network Kitchen

Categories main-dish

Time 46m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 tablespoons extra-virgin olive oil
1 large red onion, diced
4 cloves garlic, smashed
1 tablespoon paprika, plus more for garnish
Kosher salt
3 tablespoons all-purpose flour
6 ounces kielbasa, cut into small chunks
3 medium carrots, peeled and cut into large chunks
2 parsnips, peeled and cut into large chunks
14 ounces small red-skinned or new potatoes (6 to 8), quartered
1 tablespoon cider vinegar
Freshly ground pepper
1/2 cup fresh parsley, roughly chopped
3/4 cup sour cream
Crusty bread, for serving

Steps:

Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.
Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.
Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread.

SAVORY FALL STEW

Savory Fall Stew image

A great recipe from Martha Stewart Living that would be perfect on a crisp fall day. I haven't yet fixed it but can't wait to do so. The prep may be a little long, but I feel sure it's worth the effort. You could also make it vegetarian by omitting the sausage. Enjoy!

Provided by Miss Barb

Categories Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
12 ounces hot Italian sausage or 12 ounces mild Italian sausage
12 cipollini onions or 12 white pearl onions
1 1/2 cups crushed tomatoes
3 cups chicken stock or 3 cups chicken broth
1 bunch fresh herb
2 1/2 lbs butternut squash, peeled, seeded and cut into 1 inch chunks
3 carrots, peeled and cut in 1/2 inch pieces
3 parsnips, peeled and cut in 2 inch long slices
1 fennel bulb, trimmed and cut in 1/4 inch think slices
12 Brussels sprouts, trimmed and cut in half
2 teaspoons salt
1/8 teaspoon fresh ground black pepper

Steps:

Heat oil in saucepan over medium heat. Cut sausage into small chunks and cook in oil, stirring until it breaks into small pieces and is no longer pink, about 10 minutes.
Remove the sausage with a slotted spoon and set aside.
Pour off all but 2 tablespoons rendered fat and discard. Raise heat to medium high.
Add the onions and cook, stirring until golden, 5 to 6 minutes.
Add tomatoes, stock or broth and herbs (use rosemary, thyme or herbs of your choice) and simmer over medium heat until it 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 brussel sprouts and cook covered about 5 minutes more.
Remove lid and cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more.
Season with salt and pepper and serve.

Nutrition Facts : Calories 604.8, Fat 33, SaturatedFat 9.9, Cholesterol 53.9, Sodium 2533.5, Carbohydrate 56.4, Fiber 10.5, Sugar 13.1, Protein 26.4

Tips:

Sear the sausage first: This will help to develop flavor and prevent the sausage from becoming dry.
Use a variety of vegetables: This will make your stew more colorful and nutritious. Some good options include carrots, potatoes, celery, onions, and mushrooms.
Don't overcrowd the pot: If you add too much food, the stew will not cook evenly.
Cook the stew over low heat: This will help to prevent the stew from burning and allow the flavors to develop.
Season the stew to taste: Add salt, pepper, and other spices to taste.
Serve the stew with crusty bread or rice: This will help to soak up the delicious broth.

Conclusion:

This savory fall stew with sausage is a delicious and hearty meal that is perfect for a cold night. It is easy to make and can be tailored to your own taste preferences. With its combination of sausage, vegetables, and broth, this stew is sure to be a hit with your family and friends.