Back to Savory Fall Stew All Reviews for Savory Fall Stew - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Savory Fall Stew Credit: ANN STRATTON Recipe Summary Servings: 4

Ingredients Ingredient Checklist 2 tablespoons olive oil 12 ounces hot Italian sausage, cut into small chunks 12 cipolline onions (pearl onions can be substituted), peeled 1 1/2 cups crushed tomatoes 3 cups homemade or low-sodium chicken stock, skimmed of fat One 1/2-ounce bundle of fresh herbs, such as rosemary, thyme, or oregano One 2 1/2-pound butternut squash, peeled, seeded, and cut into 1-inch chunks 3 carrots, peeled and cut into 1/2-inch pieces 3 parsnips, peeled and cut into 2-inch-long sticks 1 fennel bulb, trimmed and cut into 1/4-inch-thick slices 12 brussels sprouts, trimmed and cut in half 2 teaspoons salt 1/8 teaspoon freshly ground black pepper

Gallery Savory Fall Stew Credit: ANN STRATTON

Recipe Summary Servings: 4

Savory Fall Stew      Credit: ANN STRATTON

Savory Fall Stew

Credit: ANN STRATTON

Savory Fall Stew

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 2 tablespoons olive oil 12 ounces hot Italian sausage, cut into small chunks 12 cipolline onions (pearl onions can be substituted), peeled 1 1/2 cups crushed tomatoes 3 cups homemade or low-sodium chicken stock, skimmed of fat One 1/2-ounce bundle of fresh herbs, such as rosemary, thyme, or oregano One 2 1/2-pound butternut squash, peeled, seeded, and cut into 1-inch chunks 3 carrots, peeled and cut into 1/2-inch pieces 3 parsnips, peeled and cut into 2-inch-long sticks 1 fennel bulb, trimmed and cut into 1/4-inch-thick slices 12 brussels sprouts, trimmed and cut in half 2 teaspoons salt 1/8 teaspoon freshly ground black pepper

Directions

Heat oil in a saucepan over medium heat. Add sausage, and cook, stirring until it breaks into small pieces and is no longer pink, about 10 minutes. Remove sausage with slotted spoon, and set aside.

Pour off all but 2 tablespoons rendered fat, and discard. Raise heat to medium high, add onions, and cook, stirring, until golden, 5 to 6 minutes. Add tomatoes, stock, and herbs; simmer over medium heat until liquid starts to thicken, 20 to 25 minutes. Add sausage, squash, carrots, parsnips, and fennel; cover, and simmer until vegetables are tender, about 10 minutes. Add brussels sprouts, and cook, covered, about 5 minutes more. Remove cover, and cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more. Season with salt and pepper, and serve.

Reviews (8)

 Add Rating & Review     143 Ratings   5 star values:        36    4 star values:        48    3 star values:        44    2 star values:        13    1 star values:        2

Reviews (8)

Add Rating & Review     143 Ratings   5 star values:        36    4 star values:        48    3 star values:        44    2 star values:        13    1 star values:        2

Add Rating & Review

143 Ratings 5 star values: 36 4 star values: 48 3 star values: 44 2 star values: 13 1 star values: 2

143 Ratings 5 star values: 36 4 star values: 48 3 star values: 44 2 star values: 13 1 star values: 2

143 Ratings 5 star values: 36 4 star values: 48 3 star values: 44 2 star values: 13 1 star values: 2

  • 5 star values: 36 4 star values: 48 3 star values: 44 2 star values: 13 1 star values: 2

    Martha Stewart Member     Rating: 5 stars       11/19/2018   I used half a yellow onion instead of the onions listed- next time I would use the whole onion. I used a bunch of heirloom carrots rather than the 3 called for. I cut all the pieces much smaller than called for so in each bite you could get multiple vegetable. I ended up adding about 4 cups more liquid to account for the extra quantity ingredients, and minced all the herb- and used more than called for- for ease of eating. It tasted like fall, everyone loved it! (I got a "tastes good" from my dad when all he ever says is "it's fine") and the infusion of flavor in the broth was great! Will add this to my recipe book.  

Martha Stewart Member     Rating: 5 stars       09/25/2018   I boil half of the cubed squash separately and puree then add to the soup as a thickener. If you want to substitute a vegetarian Italian sausage, I recommend sauteeing it in olive oil first then setting it aside to add to the soup just before serving - if you leave the veggie sausage in during cooking it will turn soft and lose any texture you got from frying.  

Martha Stewart Member     Rating: Unrated       10/02/2012   I've been making this stew for years and it never disappoints. One additional ingredient that really deepens the earthy flavor is a bottle of good porter, which I add at the last 20 minutes of reducing the stew. This recipe scales really well, so making it for a large crowd is easy. Happy Fall!  

Martha Stewart Member     Rating: Unrated       10/12/2009   This is one of my all time favorites. I didn't like the flavor of licorice as a kid so it surprises me that I enjoy the fennel in this. It is like eating candy that is good for you. Even the brussels sprouts are tolerable in this dish! Yummy. Will serve more than four.  

Martha Stewart Member     Rating: Unrated       03/10/2009   Everyone really enjoyed this stew when i made it last night! I think using a good quality sausage is important. Mine turned out to be a little watery, so concider cutting back on the broth depending on how many vegetables you are using; i omitted fennel because i'm not a fan of it, and that might have had something to do with it.  

Martha Stewart Member     Rating: Unrated       10/04/2008   This is a great dish I make often. It can be simplified by not separating the sausage but by pouring off the excess grease when it's almost done frying and adding onions (sub sliced sweet onion) directly to the sausage. Add the root veggies with the stock since the listed time is a little short. The veggies can be whatever you have available. I add 2 lb cubed potatoes and 8-16 of frozen veggies for soup (when the brussels sprouts are added) to the listed veggies.  

Martha Stewart Member     Rating: Unrated       05/23/2008   Really good if you like vegetables. You can omit or substitute depending on what you like. I would use more sausage--the recipe to me seemed to serve 6, but it could've used more sausage

    Martha Stewart Member

    Rating: 5 stars 11/19/2018

I used half a yellow onion instead of the onions listed- next time I would use the whole onion. I used a bunch of heirloom carrots rather than the 3 called for. I cut all the pieces much smaller than called for so in each bite you could get multiple vegetable. I ended up adding about 4 cups more liquid to account for the extra quantity ingredients, and minced all the herb- and used more than called for- for ease of eating. It tasted like fall, everyone loved it! (I got a “tastes good” from my dad when all he ever says is “it’s fine”) and the infusion of flavor in the broth was great! Will add this to my recipe book.

Rating: 5 stars

Rating: 5 stars 09/25/2018

I boil half of the cubed squash separately and puree then add to the soup as a thickener. If you want to substitute a vegetarian Italian sausage, I recommend sauteeing it in olive oil first then setting it aside to add to the soup just before serving - if you leave the veggie sausage in during cooking it will turn soft and lose any texture you got from frying.

Rating: Unrated 10/02/2012

I’ve been making this stew for years and it never disappoints. One additional ingredient that really deepens the earthy flavor is a bottle of good porter, which I add at the last 20 minutes of reducing the stew. This recipe scales really well, so making it for a large crowd is easy. Happy Fall!

Rating: Unrated

Rating: Unrated 10/12/2009

This is one of my all time favorites. I didn’t like the flavor of licorice as a kid so it surprises me that I enjoy the fennel in this. It is like eating candy that is good for you. Even the brussels sprouts are tolerable in this dish! Yummy. Will serve more than four.

Rating: Unrated 03/10/2009

Everyone really enjoyed this stew when i made it last night! I think using a good quality sausage is important. Mine turned out to be a little watery, so concider cutting back on the broth depending on how many vegetables you are using; i omitted fennel because i’m not a fan of it, and that might have had something to do with it.

Rating: Unrated 10/04/2008

This is a great dish I make often. It can be simplified by not separating the sausage but by pouring off the excess grease when it’s almost done frying and adding onions (sub sliced sweet onion) directly to the sausage. Add the root veggies with the stock since the listed time is a little short. The veggies can be whatever you have available. I add 2 lb cubed potatoes and 8-16 of frozen veggies for soup (when the brussels sprouts are added) to the listed veggies.

Rating: Unrated 05/23/2008

Really good if you like vegetables. You can omit or substitute depending on what you like. I would use more sausage–the recipe to me seemed to serve 6, but it could’ve used more sausage

All Reviews for Savory Fall Stew

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Savory Fall Stew

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest