Beef and sausage stew
There's no garlic and pepper among the ingredients because the sausages used here are already heavily spiked with garlic (and chilies). If your sausages are not as spicy, you will need to add crushed garlic and enough ground pepper to taste.
Ingredients
- 800 grams beef shank bone-in
- 300 grams sausages
- 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 see notes below
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.
Notes
Yard-long beans were used here but feel free to substitute regular green beans.