Sausage and Pepper Stew

This sausage stew recipe is hearty, easy to make, and has a tasty mix of vegetables for a flavourful and filling meal. With very little prep time, this is a one pot meal that cooks itself.

2 lbs Italian sausage, sliced into 1" pieces
1 Tbsp. extra-virgin olive oil
2 Tbsp. butter
1 medium onion, chopped
3 ribs celery, chopped
3 medium carrots, peeled and chopped fairly thin
4 cloves garlic, minced
2 Tbsp. tomato paste
1 (28 oz) can plum tomatoes, peeled and diced
1 Tbsp. Worcestershire sauce
½ tsp. Italian seasoning
1 tsp. paprika
4 cups beef broth
1 red bell pepper, chopped
2 Russet potatoes, peeled and diced fairly small
kosher or sea salt
black pepper, freshly ground

In a large, heavy-bottomed Dutch oven, heat 1 Tbsp. olive oil over medium-high heat. Add the sausages and sear on all sides until golden brown (about 8-10 minutes), then transfer to a plate.

Add the butter, onion, celery and carrots to the pot. Cook until the onions are starting to lightly brown (about 8-10 minutes).

Stir in the garlic, tomato paste, diced tomatoes, Worcestershire sauce, Italian seasoning and paprika. Cook for 1 minute.

Stir in the broth, bell pepper, potatoes and add the sausage back to the pot. Increase the heat to high and bring it to a boil.

Reduce the heat to a rapid simmer. Cook, covered (with the lid slightly open), stirring occasionally, for at least 30 minutes or until the potatoes are fall-apart tender, the carrots have softened and the flavours have had some time to build.

Add more broth or water if it looks like the liquid is getting too low. This isn't meant to have as much liquid as a soup would, but feel free to add more than suggested (I would add ½ cup at a time).