Slow Cooker Italian Sausage Stew

I don't usually make a lot of slow cooker meals; however, I had my pot still out on the counter after I made the Beef Stroganoff and I found myself with some defrosted sausage and day where I wouldn't be getting home any time soon to whip up dinner.  I decided to make a stew with it (since I never tried it that way before) and boy was it good! I threw in the potatoes as a last minute decision as well to make it a complete all-in-one meal and I was glad I did. This Italian Sausage Stew was so filling and flavorful and I was happy that there was some extra left over so that I could pick on it for lunch the next day as it reheated beautifully. 

Italian Sausage Stew

Prep Time: 15 minutes Cook Time: 4-8 hours (depending on setting) Serves: 6

Ingredients

• 12 Italian Sausage Links (Sweet or Hot), cut in half
• 1 tbsp. Extra Virgin Olive Oil
• 1/2 Red Onion, chopped
• 2 Garlic Cloves, chopped
• 3 Stalks Celery, washed and sliced
• 3 Parsnips, peeled and sliced
• 3 Large Carrots, peeled and sliced
• 1 Bunch Rosemary
• 1 Bunch Thyme
• 1/2 c. White Wine
• 1/2 c. Low Sodium/Fat Free Chicken Broth
• 4 Medium Red Potatoes, washed and quartered
• Kitchen String

Directions

1. In a large nonstick saute pan, heat the oil over medium heat; then add the sausage and brown it on all sides. Place in your slow cooker. 
2. Next, add your onion, garlic, celery, parsnips, and carrots to the slow cooker and mix them in with the sausage. 
3. Tie the rosemary and thyme together with kitchen string and nestle the bunch in with the meat and vegetables. Pour the wine and chicken broth over the top, cover the slow cooker and cook on Low 6-8 hours or High 4-6 hours. 
4. The last hour of cooking, add in the potatoes. (If you don't have an extra hour, you can prepare the potatoes the night before by either boiling or microwaving them until they are soft, yet slightly firm). 

Enjoy!

Nutrition Facts 

Calories 420, Carbs 33.9g, Fat 16.8g, Protein 30.6g, Fiber 4.3g, Sugar 4.5g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Slow Cooker Italian Sausage Stew Shopping List

Chourico & Spinach White Bean Stew

I have mentioned before that my father in-law is Portuguese and until I met and married my husband over 20 years ago, I never even heard of chourico, let alone cooked with it. So when I saw a similar recipe in Bon Appetit Magazine a couple of months ago, I knew I wanted to give it a try. Of course I changed it around a little bit to suit our liking, but this dish was fantastic! 

The only suggestion I would make would be to watch what type of chourico you purchase because they are different and depending on the brand or type you purchase, the meat could either be more smokey tasting and the consistency of the sausage might not be as firm as others. Our family prefers the Portuguese chourico, but when not available locally, I usually purchase the long, thin Spanish variety.  

Here are three different types: 

1. Portuguese chourico is made with pork, fat, wine, paprika and salt. It is then stuffed into natural or artificial casings and slowly dried over smoke.They are available in sweet and hot varieties. 
2. Spanish chorizo is made from coarsely chopped pork and pork fat and is seasoned with smoked paprika and salt. You can purchase it spicy or sweet depending on the type of smoked paprika used. Chorizo comes in short, long, hard and soft varieties. In general, long, thin chorizos are sweet, and short chorizos are spicy.
3. The Mexican versions of chorizo are made from fatty pork and the meat is usually ground rather than chopped, and different seasonings are used.

My husband really liked this dish and can't wait for me to make it again. However, my father in-law and I thought the particular brand of sausage I used was a little too smokey, though the dish as a whole was good so I'll have to make it again with a different brand. He's going in for heart valve replacement surgery next month so I'll have to make him a batch of this to enjoy when he's on the mend. 

 Chourico & Spinach White Bean Stew
Adapted from Bon Appetit
6 oz. Chorizo
2 Garlic Cloves, chopped
1/4 c. Red Onion, chopped
1 tbsp. Extra Virgin Olive Oil
2 c. Fresh Spinach, stems removed, rinsed and packed
19oz. Cannellini Beans, rinsed and drained
1 1/2 c. Low-Sodium/Fat Free Chicken Broth
1/4 c. Pecorino Romano Cheese, grated
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Directions: 
1. Peel skin from chorizo, then chop into bite sized pieces. 
2. Heat the oil in a Dutch oven (or large pot) over medium heat; then add the chorizo, garlic and onions. Cook for approximately 5-6 minutes. 
3. Next, add in the spinach and stir until it has wilted; then add in the beans. Smash half of the beans with the back of a wooden spoon as this will help thicken the stew; then add the chicken broth and cheese. 
4. Allow to simmer for 10-15 minutes; then season with salt and pepper. Makes 3 cups. 

*Nutritional Information per Cup: Calories 318, Carbs 29.8g, Fat 15.8g, Protein 22.3g, Fiber 10.9g, Sugar 1.3g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Enjoy! 


Shared at Thursday's Treasures 4/11/13

Italian Beef Stew

I couldn't believe that I had never posted a beef stew recipe here on the site until I decided to make it last week. It's one of those recipes I don't make very often, maybe 1-2 times per year, but is a wonderful one-pot meal that my family loves, especially in the winter. I also prefer to make my stew on top of the stove, so I have to plan on being home for several hours when I decide to prepare it, but you can also make this in a slow cooker if you prefer cooking it that way. 

When making a stew, you want to choose a tougher cut of beef so that your meat doesn't fall apart during the long cooking process. I look for what happens to be on sale that particular week. Most of the time, it actually works out to be less expensive if you purchase a bottom round (like I did here) and cut it down yourself, then buying the prepackaged beef cubes. Also be careful not to cut the pieces too small or they will simply fall apart and turn your stew to mush. You want to be able to see whole pieces and by cooking this low and slow for several hours, the meat just melts in your mouth. I like to add potatoes to my stew and eat this 'as is'; however, you can also omit the potatoes and serve this over egg noodles or rice if that's your preference. 

 Italian Beef Stew
4 lbs. Bottom Round Beef, trimmed and cut into 2" cubes
2 tbsp. Extra Virgin Olive Oil
1/4 c. All-Purpose Flour
2 Cloves Garlic, chopped
1/2 Red Onion, chopped
3 Celery Stalks, rinsed and chopped
2 Plum Tomatoes, chopped
2 c. Carrots, sliced
1/2 c. Red Wine (I used a Super Tuscan)
32 oz. Fat Free-Low Sodium Beef Broth (I used College Inn)
2 tsp. Fresh Rosemary, chopped
1 Bay Leaf
3 Large Red Potatoes, skins washed and cut into 2" cubes
Salt and Pepper, to taste

Directions:
1. Heat oil in a Dutch oven or large stockpot. 
2. Add in the garlic, onion, celery, tomatoes, and carrots and saute until they start to soften. Remove from the pan and set aside. 
3. Next, dredge the meat in the flour, then add to the pot. Allow the meat to brown on all sides; then remove the meat and set aside. (You may have to do this in two batches to avoid overcrowding). 
4. Deglaze the pot with the red wine, scraping the bits from the bottom of the pan; then add in the beef broth, rosemary and bay leaf. 
5. Add back in the vegetables and meat; mix well. 
6. Bring to a boil; then simmer for 2 hours over low heat. 
7. Add in the potatoes, cover pot and simmer for an additional 1/2 hour. Serves 8

*Nutritional Information per Serving: Calories 477, Carbs 7.6g, Fat 18.3g, Protein 64.3g, Fiber 1.4g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

*It is very important to clean celery to avoid harmful bacteria to grow and come in contact with your food. Back in my commercial kitchen days, the food inspector would head directly to the tuna or chicken salads first to test for bacteria, as unproperly washed celery was the main culprit. 

Here is the proper way to clean celery and should be done before consuming. 

Step 1: Trim the top and bottom of the stalk and rinse under tap water. 
Step 2: Chop your celery. If you're using it in a stew like this, the pieces should be about 1/4" thick. If you're using celery with a dip, a good size would be approximately 3" or the size of your middle finger. 
Step 3. Boil a pot of water, add your celery to a small strainer and dip the celery into the water (this is called blanching) leaving it in there for approximately 2 minutes. 
Step 4. Remove the celery and then shock it in a bowl of cold water and ice (this is called an ice bath) to stop the heating process and return the celery to it's crunchy state. 

Florentine Chicken Stew

I love when the weather starts to get cooler so I can make comfort foods for dinner like this Florentine Chicken Stew. It's so simple to prepare, as is most one pot meals, and such a time saver on those busy nights when you're running in three different directions. You can even make it ahead of time (the night before) or prepare it in the slow cooker for a quick, heat-and-eat meal the family will love! 

Florentine Chicken Stew
2 1/2-3 lb. Boneless Chicken Breasts, cut into 1"
1 c. Red Onion, chopped
1 c. Carrots, chopped
1 c. Celery, rinsed and sliced
1 Garlic Clove, minced
2 tbsp. ExtraVirgin Olive Oil
1/4 c. All-Purpose Flour
1/2 c. White Wine
1 c. Frozen Chopped Spinach, defrosted and drained
2 c. Low-Sodium Chicken Broth
1 tbsp. Dijon Mustard (I used Grey Poupon)
1-15oz. Can Cannellini Beans, rinsed

Directions:
1. In a large pot or Dutch oven, heat olive oil and add chicken. Saute until cooked through; then remove from pan and set aside. 
2. Next, add the onion, carrots, celery and garlic to the pot and saute until they have started to soften.
3. Add in the flour so that it forms a roux; then deglaze the pot with the white wine. 
4. Add in the chicken broth, mustard, spinach and cooked chicken and mix well. 
5. Simmer for 30 minutes, stirring occasionally; then stir in the beans and let simmer for an additional 15 minutes. Serve over egg noodles or rice. Serves 4. 

Enjoy! 

*Time Saver Tip: Still short on time? Purchase a pre-roasted chicken from your local grocery store or use frozen carrots since these take the longest to soften. You will reduce the cooking time by half!

Dijon Cognac Pork Stew

Since I have a few friends waiting patiently for this recipe, I figured I'd better get a move on and post it already! I originally found a recipe in the November 2011 issue of Cooking Light for Dijon Cognac Beef Stew but I had to give it my own little twist. I had never made a pork stew before, that is until I did my copycat version of Bobbi's Kozy Kitchen's Pork Stew (which was amazing!) so I figured I'd use the pork loin I had in my freezer for this one as well. The flavors of the cognac and mustard were delicious but the key is to cook it a low temperature for a longtime (low and slow!) which allows the meat to be extremely tender.  

Dijon Cognac Pork Stew
(Adapted from Cooking Light)
3lb. Boneless Pork Loin
1 Small Vidalia Onion, chopped
4 Scallions, chopped
1 Clove Garlic
1 tbsp. Canola Oil
1-10oz. Package Button Mushrooms, rinsed and quartered
2 tbsp. Butter
1/4 c. Flour
1/2 c. Cognac
2 c. Low-Sodium Chicken Broth
1/2 c. Dijon Mustard (I use Grey Poupon)
1/4 c. Whole Grain Mustard (I use Inglehoffer Stone Ground)
1-10oz. Package Baby Carrots, sliced in thirds
1 Sprig Thyme


In a Dutch oven or large pot, heat oil and add onions, scallions, garlic and mushrooms. Saute until onions become translucent, then remove from the pan and set aside. Trim any visible fat from the pork, cut into 1" cubes and coat with flour. Heat butter in the Dutch oven and add the meat, browning on all sides, then remove from pan and set aside. Add the cognac to deglaze the pan, scraping the bits from the bottom. Add the chicken broth, both mustards, thyme, pork and the mushroom mixture and mix well. Bring to a boil then let simmer for 1 1/2 hour. Add in the carrots and simmer for 1 more hour. Serve over rice or noodles. Serves 8. 


Points+=9 (without rice or noodles)


Enjoy! 

Beef Stew

First, I want to wish my daughter Rachael a Happy 15th Birthday! And where does she get to spend her special day? At school then at a cheer dinner for her sister and other girls she coaches. Each year, the kids usually plan their own dinner menu and I make whatever it is they want. She wants me to make Country Chicken (I'll upload a better picture after Thursday!) with some rice, a salad and an ice cream cake.  So due to this cheer dinner (and the fact that my husband is MIA on a business trip until later tonight),  we're going to have to move it out one day but wanted her to know how special she is and how much she is loved every day. xo


And now for today's recipe...Do you have a certain meal you only make every now and then or only on special occasions? Well, the only time I seem to make Beef Stew is the day after Thanksgiving. Early on in my marriage, we lived in a townhouse and we decided to splurge and buy an artificial Christmas tree. Mainly because the first year we were there, we were cleaning up pine needles well into the middle of February due to the heating vents. Anyway, since we didn't have to worry about our tree drying out, we started to decorate for Christmas the day after Thanksgiving and I decided to make a beef stew for dinner. This way, we could spend the hours it took to put up all of the decorations and when we were done, dinner would be all ready for us. Maybe it's because after so much poultry, I just craved beef. I don't really know but I guess it took about 3 years of doing this to realize that it had become a habit or tradition. So, here we are, 16 years later and I once again, made this stew the day after Thanksgiving. And, since we're waiting a week to put up the decorations, I think I make it to have something else other than poultry! This meal takes about 20 minutes to prepare, then just let it cook and do it's thing. I serve it over egg noodles but you could also use rice if you prefer that instead. 

Beef Stew
3 1/2 lb. Beef Bottom Round Roast (or Beef Cubes)
1/4 c. All Purpose Flour
2 tbsp. Canola Oil
2 c. Carrots, chopped
1/2 c. Spanish Onion, chopped
1 Clove Garlic, minced
3 Stalks Celery, chopped
1/2 c.  Chianti Wine
1 tbsp. Fresh Rosemary, chopped
1 Sprig Fresh Thyme
3 1/2 c. Low-Sodium Beef Broth
4 Medium Russet Potatoes, peeled and cut into 1" chunks
Kosher Salt
Fresh Ground Black Pepper


Cut the beef into 1" cubes, then coat with flour. Add oil to a Dutch oven or large pot and add beef. Brown meat on all sides, remove then set aside. In the same pot, add the carrots, onion, garlic, celery and rosemary and saute for approximately  5 minutes. Add the wine and scrape the bits from bottom of the pot, then add in the beef broth. Next, add the beef. Bring to a boil then cover and reduce heat. Let simmer for 2 hours, stirring every 20-25 minutes. Add in the potatoes and let simmer for another hour. Season with salt and pepper and serve over egg noodles or rice. Serves 10. 


Points+=9 (not including the egg noodles or rice)


Also, if you haven't noticed, I added a poll to the page this week. I'm curious to know what time of day most of you actually read blog posts or go online for that matter. So if  you wouldn't mind, cast your vote so that I can plan my posts so that it is more convenient for all of you~Thank you! <3


Enjoy!

Copycat Recipe Week: Day 1-Pork Stew from Bobbi's Kozy Kitchen

It feels great to be back and in full swing again since I wasn't able to cook last week. The week prior, I started to make some of the recipes from some other great food bloggers that I follow and decided I'd make a special week out of it and feature some of the recipes that I have tried for my own family. Some will be exact, others will be inspired by (I had to do my own little twist somehow) but everyone of them were a hit. They are in no particular order, just the order as to when I happened to prepare them.

So, without further ado, I bring you to my first copycat recipe: Pork Stew from Bobbi's Kozy Kitchen.  I have to say that when I first saw Bobbi's post for this recipe, I thought it did look good but I wasn't sure if my kids would like it. Then, when looking through the freezer the next week, I found a pork loin that I too, like Bobbi, had purchased in bulk and cut it down myself and froze it for later use. I was at a loss for dinner ideas this night and figured I'd try it out. It was cold and even started snowing later in the evening which made this meal even better. I used my Dutch oven to cook it on top of the stove and though I reduced her measurements to meet the size of my roast, I followed her ingredients to a tee. She was right because it was AMAZING! My 9 year old had me bring the stew in a thermos so that she could eat it in the car after her cheer practice and shared it with her friend..they devoured it and requested leftovers for lunch the next day. So, what does a good Mom do? She heats the stew up the next morning and packs up 2 thermo's full of the stew so that my daughter and her friend could have it for lunch the next day. 

I hope you enjoy it as much as my family and I did. Come back tomorrow to see who I will be featuring on Day 2. 

Enjoy!