• 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
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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;

Reviews

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