Hearty Cold Weather Stews

Autumn is here, the perfect weather for soups and stews! Two nights this week I gathered odds and ends from the refrigerator, freezer and pantry to make two different hearty stews. Yesterday was damp and dreary with rain all day and my husband told me it made him happy to come home to the Hamburger Stew I made. Making hubby happy makes me happy. You can find more tasty recipes by visiting the index page for “Nana’s Kitchen” here on this blog.

These are two very simple but tasty recipes and easy to modify for your taste as well. Now, it might just be my imagination, but making them in my old Club Aluminum Dutch Oven seems to make them extra tasty! Once they are in the oven you are free to do other things. Can be kept in the oven at 300 degrees if your meal is running late. Both seem to get better as you warm them up for leftover meals.

SAUSAGE AND POTATO STEW

1 lb package Johnsonville Sweet Italian Sausage links
large onion, diced
6 medium red potatoes, cubed in to bite size pieces
1 can Campbell’s Healthy Cream of Mushroom Soup
fresh ground pepper

Brown the sausage in the Dutch Oven. Remove and add onions to the Dutch Oven and cook slightly. While the onions are cooking, cut sausage in half length wise then slice in to bite size pieces. Return sausage to pan and fry with onions about 5 minutes. Remove from heat. Add the cubed potatoes and stir to combine well. Mix soup and 3/4 can of water, then pour over the mixture in the Dutch Oven. Add fresh ground pepper to taste. Stir to combine everything and put lid on Dutch Oven. You can continue to cook this on top of stove, adding water if needed as it simmers. I prefer to put the covered Dutch Oven in the oven at 325 degrees for 2 hours.

HAMBURGER STEW

This stew truly was the result of putting together things I had on hand.

1 lb lean burger
large onion, chopped
1 cup chopped celery
3 cloves garlic
28 oz. can Furmano Petite Diced Tomatoes with juice from can
32 oz. box College Inn Fat Free Low Sodium Beef Broth
1 cup carrots, cut in to bite size pieces
6 medium red potatoes, cubed in to bite size pieces
2 cups frozen baby lima beans
2 cups frozen corn
salt and fresh ground pepper to taste
Optional – Italian seasoning blend or a dash of basil and oregano to taste
Optional – bay leaf
Optional – fresh parsley, finely chopped, stir in to stew before serving

Brown and crumble the burger in a Dutch Oven. Stir in onion and celery, cook about 5 minutes. Using a garlic press, add the garlic, stir well and cook about 2 minutes. Add the tomatoes and beef broth. Salt and pepper to taste. Add Italian seasonings if desired. Stir well. Add the vegetables and stir to combine all ingredients. Cook on stove top until heated through. Put bay leaf on top of mixture if desired. Put the lid on the Dutch Oven and put in the oven at 325 degrees for 2 hours. Before serving, remove bay leaf if you added this and add parsley if desired.

Hamburger Stew

Hearty Hamburger Stew

One Response to Hearty Cold Weather Stews

  1. Pingback: Autumn Is Stew Season! | Nana's Victorian Parlor

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