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A cozy, one-pot stew packed with smoked sausage, root veggies, and kale—perfect for chilly nights and fall dinners.
Olive oil (about 2 tablespoons)
1 (12-ounce) package beef smoked sausage, sliced into circles
1 onion, diced
Pinch of salt
1 teaspoon Italian seasoning
1/2 teaspoon black pepper
1/4 teaspoon paprika
3 cloves garlic, pressed or minced
2 medium-large carrots, peeled and diced
2 medium-large parsnips, peeled and diced
2 ribs celery, diced
6 baby yellow potatoes, cubed (skin on)
1/2 pound (8 oz) diced butternut squash
6 cups chicken or beef stock
1 cup chopped kale
1 tablespoon chopped parsley
Prep Ingredients: Dice and chop all vegetables and sausage as listed above to make cooking smooth and easy.
Brown the Sausage: In a large soup pot over medium-high heat, drizzle in about 2 tablespoons of olive oil. Add sausage slices in a single layer and let them caramelize for a few minutes. Stir and cook for another 2 minutes.
Sauté Aromatics: Add diced onion and sauté with sausage for 3–4 minutes until lightly golden. Stir in Italian seasoning, paprika, black pepper, pinch of salt, and garlic.
Add Vegetables & Stock: Add carrots, parsnips, celery, potatoes, and butternut squash. Stir everything together, then pour in stock. Bring to a boil.
Simmer Stew: Reduce heat to medium-low and simmer uncovered for about 40 minutes, until vegetables are tender and flavors meld.
Finish with Greens: Turn off heat. Stir in chopped kale and parsley. Let sit for a few minutes to wilt the greens.
Serve: Ladle into bowls and serve warm with crusty bread on the side.
Use pre-cut butternut squash to save time.
Kale can be substituted with spinach or Swiss chard.
For a smokier flavor, try using andouille sausage.
This stew freezes well for up to 2 months.
Find it online: https://elladishes.com/harvest-stew-with-smoked-sausage/