The good thing about a stew recipe is that you can add almost anything you want and omit anything you don’t want. You can turn it into your own version. I seriously am looking so forward to giving this yummy sausage stew a shot. It looks fairly easy to make and extremely tasty to eat! What do you think sounds good to serve with this stew? I vote for crusty bread and butter. Yum!
Congratulations on the stew!
Ingredients
1 package (19 ounce) JOHNSONVILLE® Mild Italian Sausage links, coin sliced
2 tablespoons Bertollli® Extra Light in Taste Olive Oil
2 medium onions, coarsely chopped
4 medium carrots, cut into 1 inch chunks
4 small parsnips, cut into 1 inch chunks
8 ounces baby bella or white button mushrooms, halved
2 stalks celery, cut into 1 inch chunks
3 cups Swiss chard, stems removed, roughly chopped
1/2 cup barley, uncooked
1 can (28 ounces) Italian plum tomatoes, (in juice)
1 can (14.5 ounces) chicken stock
1 cup dry white wine
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1/2 teaspoon salt
Instructions
Heat Bertolli® Extra Light in Taste Olive Oil in pan.
Add onion; cook 3 minutes or until slightly soft.
Add sausage links to pan; cook 12 to 14 minutes or until sausage is browned and almost cooked through.
Transfer sausage links to cutting board and allow them to cool before coin slicing.
Stir in carrots, parsnips, mushrooms, celery and Swiss chard into the Dutch oven. Add the barley, tomatoes, stock, wine, Italian seasoning, salt and pepper. Add sliced sausage to the pot. Stir to combine all the ingredients.
Bring to a boil, cover, reduce heat and continue to simmer for up to 1 hour or until the barley is cooked.
Serve with crusty Italian bread.
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Quick Tip: Serve while piping hot.