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Sausage and Potato Stew

Published by Today's Parent on 2/1/2006
It’s a dark and stormy night, and this is the perfect dinner for it.
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Ingredients

  • 1 tbsp (15 mL) vegetable oil
  • 2 carrots, cut into chunks
  • 2 stalks celery, sliced
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • ¾ lb (375 g) polish or other smoked sausage, cut into ½ in. (1 cm) chunks
  • 2 tsp (10 mL) paprika
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) pepper
  • 6 medium potatoes, peeled and cubed
  • 2½ cups (625 mL) chicken broth (made from bouillon cubes)

Directions

  1. In a large saucepan or Dutch oven, heat the vegetable oil over medium heat. Add the carrot, celery, onion and garlic and cook, stirring, for about 5 minutes or until the onion is beginning to soften. Add the sausage chunks, paprika, salt and pepper and cook for about 2 minutes, stirring constantly. Now dump in the potatoes and broth and bring to a boil over medium-high heat. Cover the pan, lower the heat to medium low and let simmer for about 20 minutes or until the potatoes are tender.
  2. SPLURGE! Double the sausage if you’re feeling flush. But everything else is perfect just the way it is.
  3. SPLURGE! Oh go ahead and use chicken breasts, if you must. And while you’re at it, double the amount of chicken. It will cost you at least an extra 75 cents a serving.

Sorry, there is no nutrition information available for this recipe.

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