Beef and sausage stew
Garlicky sausages, cubed beef shank, the bone with the marrow, onion, bell pepper, carrot and long beans in a chunky tomato sauce. Perfect rainy night dinner.
Servings 4 people
Ingredients
- 800 grams beef shank (1.7 pounds) bone-in
- 300 grams sausages (10.5 oz)
- ½ cup chopped onion
- 2 cups crushed tomatoes
- 2 bay leaves
- 1 teaspoon dried oregano
- salt
- 2 cups bone broth (you may need more)
- 1 cup carrot cubes
- 1 cup diced bell peppers
- 2 cups cut green beans (yard-long beans or regular green beans both work)
Instructions
- Cut the beef into two-inch cubes. Reserve the bones.
- Heat a pan and spread the sausages. Cook, rolling them often, until browned and fat has been rendered.
- Add the chopped onion and continue cooking until softened and lightly caramelized.
- Add the beef cubes and reserved bones.
- Cook, stirring occasionally, until the meat cubes are browned.
- Add the crushed tomatoes, oregano, bay leaves, a teaspoon of salt and the bone broth. Bring to the boil.
- Turn the heat down to low, cover the pan and simmer the beef until tender. Taste occasionally, add salt if needed, and pour in more broth is the liquid dries up too early.
- Stir in the carrot cubes and simmer, covered, for ten minutes.
- Add the diced bell peppers, stir and simmer, covered, for another ten minutes.
- Throw in the green beans, stir and simmer, covered, for a final ten minutes.
- Taste the sauce and adjust the seasonings, if needed, before serving you beef and sausage stew.
