Rustic Italian Sausage and Mushroom Stew
Equipment
- Slow Cooker
- Large Skillet
- Cutting Board
Ingredients
- 1 pound Italian sausage links, sliced into 1-inch pieces
- 8 ounces cremini mushrooms, quartered
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 1 can (14.5 ounces) diced tomatoes
- 2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Place the sliced Italian sausage in a large skillet over medium heat. Cook until browned on all sides, about 5 minutes, then transfer the sausage to the slow cooker.
- Add the diced onion, minced garlic, sliced carrots, and quartered mushrooms to the same skillet. Cook for 4 to 5 minutes until the vegetables begin to soften.
- Transfer the vegetables to the slow cooker. Add the diced tomatoes with their juices, beef broth, oregano, and basil.
- Season with salt and black pepper. Stir everything together, cover, and cook on low for 6 to 7 hours.
- Taste and adjust seasoning if needed. Stir in the chopped fresh parsley just before serving.
Notes
Brown the sausage well in the skillet first to build flavor that carries through the long cooking time. If the stew seems too thick at the end, stir in a splash of extra broth. Leftovers keep well in the refrigerator for up to three days and reheat gently on the stovetop.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet, Cutting Board
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet, Cutting Board