Recipe by Barb G.
This Stew was the winner in the Twain Harte Fall Festival's Stew Cook-off (both the business and Peoples Choice categories). The recipe was in the Sierra Mountain Times, the cook is George Farrell owner of the Sportmens Coffee Shop.
Top Review by AreThree
A marathon of chopping! Using all the freshest veggies, it took me quite a while to get this started. Best for a weekend when you have some time, for sure. I tried to follow the recipe as posted, but became confused as to when to add what veggies, and when to use half of what. I am not a professional cook, but I don't quite understand what the step with the roux was for, since it all (the cooked flour and oil) got washed off the veggies after I added the two quarts of chicken broth. Additionally, I would have added the veggies in steps to the cooked broth, starting with the ones that take the longest to cook. You may want to use milder sausage than I did with this, as it seemed to retain all of the hot spice of the sausage (and then some!) Also, there was a step in there that I needed to transfer what I was doing to a larger pot, since my largest skillet (and I mean LARGE skillet) could not possibly hold everything that was going into this stew. I had to complete the recipe in the largest pot I have, which almost was not big enough!! Overall, a great meal for a chilly winter night, served with really crusty bread for dunking, made a very filling meal. Enough for the neighbors!
- 1⁄2 cup canola oil
- 1⁄2 cup flour, plus
- 2 tablespoons flour
- 2 lbs hot Italian sausage, bulk (or remove from casings)
- 3 yellow onions
- 6 stalks celery
- 6 carrots
- 3 garlic cloves, minced
- 1 red bell pepper
- 1 orange bell pepper
- 2 green bell peppers
- 2 yams
- 5 red potatoes
- 3 tablespoons tomato paste
- 2 quarts chicken broth
- 2 teaspoons thyme
- 1 teaspoon sage leaf
- 1 teaspoon rosemary
- 2 teaspoons basil
- 2 teaspoons oregano
- 2 teaspoons black pepper
Directions See How It's Made
- Chop all the vegetables into bite-size pieces; peel the yams but not the red potatoes; keep each vegetable separate because they will be added at different times.
- Prepare seasoning mix in a small bowl, set aside.
- Brown the sausage in a hot skillet, drain, set aside and keep warm.
- Prepare the roux; heat the oil and the flour, cook over medium heat until dark blonde (about 6 minutes); be careful not to scorch the mixture.
- Mix the minced garlic with half of the chopped onion, celery, carrots, and the green peppers and 1/2 of the seasoning mix.
- Add the mixture to the roux(it will be a sticky mess in the pan); cook stirring frequently, for about 4 minutes.
- Add the tomato paste and cook 2 minutes nore, stirring frequently.
- Stir in 2 cups of the chicken broth at a time, scraping any bits from the bottom of the pan as you stir.
- Add the rest of the carrots and the red potatoes; cook about 20 minutes; ADD the remaining vegetables, spices, yams, and precooked, drained sausage.
- Cook 15 to 20 minutes or until the potatoes and carrots are tender. Serve with hot crusty bread.