| Sausage
Stew |
INGREDIENTS
|
| 5
|
sweet or mild Italian sausages cut in to 1 inch
pieces |
| 1 |
large potato, peeled and sliced in 1 inch
pieces |
| 3 |
carrots, peeled and sliced in 1 inch
pieces |
| 1 |
large onion, cut into slivers |
| 1 |
large bell pepper, seeded and cut in to ¼ inch
strips |
| 2 tsp. |
Tosca Minced Garlic |
| 1/2 cup |
canned Tomatoes, chopped |
| 3 tsp. |
Better than Bouillon Beef Base dissolved in 3 cups of
water |
| 1/2 tsp. |
Better Than Bouillon Beef Base |
|
Tosca Burgundy or Marsala Cooking Wine |
| 6 tbsp.
|
olive oil |
|
Basil, sage, oregano, salt, pepper |
|
Parmesan cheese |
|
INSTRUCTIONS
In a large skillet over
medium heat, brown sausage and potatoes in 3 tbs. olive oil. Add carrots,
Better Than Bouillon Beef Broth, and a splash of cooking wine. Boil, then cover
and simmer over low heat for 40 minutes, until sausage is fully cooked.
In a large pot sauté
peppers, onions and garlic in the olive oil and the ½ tsp of Better Than
Bouillon Beef Base until soft. Stir in tomatoes. Add sausage, potatoes, and
carrots and some broth from the skillet. Add spices and blend. Garnish with
parmesan cheese.
|
NUTRITIONAL
INFORMATION
N/A
|
