• 3 Ratings

This beef stew recipe will warm you up from the inside out. Serve this Italian sausage stew with a green salad and plenty of bread to soak up every last drop of the savory beef broth.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Rinse beans. In a 4-quart Dutch oven combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans; set aside.

Instructions Checklist
  • In the same Dutch oven cook sausage, onion, and garlic over medium-high heat until meat is brown and onion is tender; drain off fat. Stir in beans, beef broth, water, oregano, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 1/2 hours or until beans are tender, stirring occasionally. Stir in cabbage and undrained tomatoes. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until cabbage is tender. Discard bay leaves. Skim off fat. Season to taste with salt and pepper.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Makes 8 servings (10 1/2 cups)

Nutrition Facts

391 calories; 14 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 38 mg cholesterol; 840 mg sodium. 644 mg potassium; 41 g carbohydrates; 15 g fiber; 7 g sugar; 22 g protein; 0 RE vitamin a; 49 IU vitamin a; 16 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 77 mcg folate; 0 mcg vitamin b12; 121 mg calcium; 4 mg iron;


3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0