Stew is the ultimate cold weather comfort food. Try our spin on the delicious classic.
- 1 Pound Journeyman Brown Sugar Bacon, 1/8” dice
- 1 Pound Ground Mild Italian Sausage
- 1 Pound Beef Sirloin, silver skin removed, 1/4” diced
- 1 Pound Yanni’s Italian Sausage Link, ¼” diced
- 3 Cups Ferrari Carano Chardonnay
- 1 Quart Yellow Onion, ¼” dice
- 2 Cups Celery, ¼” dice
- 2 Cups Carrot, peeled, ¼” dice
- 2 Cups Celery Root, peeled, ¼” dice
- 2 Cups Butternut Squash, peeled, ¼” dice
- 2 Cups Yukon Gold Potato, peeled, ¼” dice
- 2 Tablespoons Garlic, peeled, minced
- 2 Tablespoon Dried Thyme
- 2 Tablespoon Paprika
- 1 Tablespoon Granulated Garlic
- 24 Ounce Can Tomatoes, diced in puree
- 2 Quart Beef Stock
- 3 Each Bay Leaf
- 1 Tablespoon Thyme, picked from stem, chopped
- 3 Tablespoons Italian Parsley, fresh, fine chopped
- 1 Tablespoon Oregano, fresh, fine chopped
- As Needed Olive Oil
- As Needed Kosher Salt & Fresh Ground Black Pepper
In an 8–10-quart pot, add a small amount of olive oil, render the bacon until just crispy, remove bacon from pot. In the same pot brown the ground sausage then remove the sausage from the pan.
Season the sirloin with salt and pepper then brown, continue the process with Italian sausage link.
Deglaze the pan and reserve the liquid. Add olive oil to the dry pot and slowly sweat the onions until they are translucent. Add the carrot, celery, celery root and cook for 10 minutes then add butternut squash, potatoes, chopped garlic, dried thyme, paprika, granulated garlic. Sautee for 2-3 minutes then add the tomatoes, stock and bay leaf. Bring the mixture up to a simmer, check seasoning and adjust with salt and pepper. Let the mixture simmer for 40 – 60 minutes until potatoes are tender.
This stew can be made up to 4 days ahead prior to use, add the fresh herbs right before you plan on serving the stew. The stew can be frozen for up to 60 days.