Liz McClarnon's autumnal stew recipe
by Liz McClarnon | 0 comments | Print recipeTweet
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This stew is full of flavoursome, seasonal ingredients and makes the perfect accompanyment to a cold autumnal night.
At a glance
- Cuisine British
- Recipe Type Main
- Difficulty Easy
- Preparation time 10 mins
- Cooking time 70 mins
- Serves 4 people
- 2 tbsp Olive oil
- 250 g (8.8oz) Raw hot Italian sausage, cut into small chunks
- 2 Large onions, peeled and chopped
- 1.5 Tins of chopped tomatoes
- 1.5 pints (0.9l) Chicken stock
- 1 Bundle of fresh herbs (rosemary or thyme)
- 550 g (19.4oz) Butternut squash, peeled, seeded and cut into 1 inch chunks
- 3 Carrots, peeled and cut into 1 inch chunks
- 3 Small courgettes, thickly sliced
- 3 Parsnips, peeled and cut into 1 inch chunks
- 1 Fennel bulb, trimmed and cut into slices
- 10 Brussels sprouts, trimmed and cut in half
- 2 tsp Salt
- Heat the oil in a saucepan over medium heat, add the sausage and cook, stirring until it breaks into small pieces and is no longer pink for about 10 minutes. Remove the sausage and set aside.
- Pour off all but 2 tablespoons of the sausage fat, and throw away. Bring the heat up to medium high; add the onions and cook, stirring, until golden for 5 to 6 minutes. Add the tomatoes, stock, and herbs; simmer over medium heat until the liquid starts to thicken, 20 to 25 minutes.
- Add the sausage, squash, carrots, courgettes, parsnips, and fennel; cover, and simmer until vegetables are tender, about 10 minutes finally add in brussels sprouts, and cook, covered, about 5 minutes more. Remove cover, and cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more. Serve with warm crusty bread.
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