A great addition to your weeknight dinner regulars! Italian Sausage Stew with Vegetables is a deliciously filling dish that you can quickly prepare for your family. You can easily double or triple the recipe and still get complex flavors in every bite. Yum!
Italian sausage is one ingredient that does not disappoint when I want a dish packed with flavor without hours of cooking.
I know stew is typically not served during summer, but I don't have a problem with this Italian sausage stew because there is no need to cook it in the oven.
Instead, it's a one-pot dish that you can easily prepare on your stovetop.
If you want to give it more of a summery kick, use all the colors of bell peppers that you can find --- then serve it some bread and a glass of chilled white wine or rosé. 🙂
IF YOU WANT MORE DISHES WITH ITALIAN SAUSAGE, THEN YOU WILL LIKE THESE POSTS!
Ingredients
- Olive oil - extra virgin olive oil, if possible.
- Italian sausage - I used mild Italian sausage (salsiccia) for this sausage stew recipe and sliced each link into four portions.
- Garlic - minced or grated.
- Onion - sliced thinly.
- Tomato paste - just use your favorite brand.
- Stock - I generally use beef stock for making Italian sausage stew with vegetables.
- Vegetables - bell pepper, celery, carrot, and potatoes; all chopped into chunks.
- Cornstarch - you need to mix this with two tablespoons of water to thicken the sauce.
- Herbs - I used dried oregano and thyme for this one-pot sausage stew.
- Seasoning - chili flakes, salt, and ground black pepper.
Preparation
Start by heating the oil in a large saucepan over medium-high heat.
Once the oil is ready, add the sausage slices and brown all sides (photo 1).
Add garlic and onion, adjust the heat to medium and cook until they softened (photo 2).
Add tomato paste and cook for about five minutes; adjusting the heat to medium-low and mixing constantly.
Pour the stock (photo 3).
Add oregano, thyme, chili flakes, salt, and pepper; mix to combine.
Add the chopped bell pepper, carrots, celery, and potatoes, then mix (photo 4).
Cover with a lid, turn the heat to medium-high, and bring to a boil.
Adjust the heat to medium-low and simmer until the vegetables and sausage are cooked.
Taste and adjust the seasoning, then add cornstarch mixed with two tablespoons of water.
Mix, cover again with a lid, adjust heat to medium-high and bring to a quick boil.
Take the pan off the heat.
Italian sausage stew with vegetables is now ready for serving!
Helpful tips
- Make sure you use a sharp knife when cutting the sausage. It helps in keeping the meat intact.
- Chop the vegetables in identical sizes; it helps in cooking them at the same time.
- Do not hesitate to add more stock or water if you prefer to have more liquid in your sausage stew.
- Remember to taste and adjust seasoning before adding the cornstarch mix.
Recipe variation
- Herbs. You can add other herbs if you like. For example, parsley and rosemary are both great with this Italian sausage stew.
- Other vegetables. I add green peas or green beans sometimes, and I've always liked the result --- so do not hesitate to play around with your favorite vegetables.
- Stock. Both chicken and vegetable stock will work excellently with this one-pot sausage stew recipe.
See how easy it is? So give this Italian sausage stew with vegetables a try this week and let me know! 🙂
Happy cooking!
IF YOU WANT MORE IDEAS FOR WEEKNIGHT DINNERS, THEN YOU WILL LIKE THESE POSTS!
Italian Sausage Stew with Vegetables Recipe
Equipment
- Chopping board
- Kitchen knife
- Measuring cups
- Measuring spoons
- Large saucepan
Ingredients
- 2 tbsp olive oil
- 3 links Italian sausage, chopped into four portions
- 2 cloves garlic, minced
- 1 small onion, sliced thinly
- 2 tbsp tomato paste
- 1 1/2 to 2 cups stock
- 1 medium red bell pepper, chopped into chunks
- 1 medium carrot, chopped into chunks
- 2 stalks celery chopped into chunks
- 3 small potatoes, chopped into chunks
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- 2 tsp cornstarch
- pinch chili flakes
- salt and pepper, to season
Instructions
- Place a large saucepan over medium-high heat and add oil.
- Once the oil is ready, add the sausage slices and brown all sides.
- Add garlic and onion, turn the heat to medium and cook until they turned soft.
- Add tomato paste and cook for about 5 minutes; adjusting the heat to medium-low and mixing constantly.
- Pour the stock.
- Add oregano, thyme, chili flakes, salt, and pepper, then mix to combine.
- Add the chopped bell pepper, carrots, celery, and potatoes, then mix.
- Cover with a lid, turn the heat to medium-high, and bring to a boil.
- Adjust the heat to medium-low and simmer until the vegetables and sausage are cooked.
- Taste and adjust the seasoning.
- Add cornstarch mixed with 2 tablespoons of water, and mix.
- Put the lid back on, adjust heat to medium-high and bring to a quick boil.
- Take the pan off the heat.
- Transfer Italian sausage stew into plates.
- Serve.
Notes
- Cook's Tip #1: To keep the meat inside the sausage intact, make sure you use a sharp knife when cutting them.
- Cook's Tip #2: Chop the vegetables in identical sizes; it helps in cooking them at the same amount of time.
- Cook's Tip #3: Do not hesitate to add more stock, or water, if you want more liquid in your sausage stew.
- Cook's Tip #4: Remember to taste and adjust seasoning before adding the cornstarch mix.
- Variation #1: Herbs - you can add other herbs if you like. Parsley and rosemary are both great with this sausage stew.
- Variation #2: Other vegetables - I add green peas or green beans sometimes, and I've always liked the result; so, do not hesitate to play around with your favorite vegetables.
- Variation #3: Stock - both chicken and vegetable stock will work excellently with this Italian sausage stew recipe.
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