Liz McClarnon's autumnal stew recipe Recipe

Name: Liz McClarnon's autumnal stew recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp Olive oil; 250 g (8.8oz) Raw hot Italian sausage, cut into small chunks; 2 Large onions, peeled and chopped; 1.5 Tins of chopped tomatoes; 1.5 pints (0.9l) Chicken stock; 1 Bundle of fresh herbs (rosemary or thyme); 550 g (19.4oz) Butternut squash, peeled, seeded and cut into 1 inch chunks; 3 Carrots, peeled and cut into 1 inch chunks; 3 Small courgettes, thickly sliced; 3 Parsnips, peeled and cut into 1 inch chunks; 1 Fennel bulb, trimmed and cut into slices; 10 Brussels sprouts, trimmed and cut in half; 2 tsp Salt

Servings: persons

2 tbsp Olive oil
250 g (8.8oz) Raw hot Italian sausage, cut into small chunks
2 Large onions, peeled and chopped
1.5 Tins of chopped tomatoes
1.5 pints (0.9l) Chicken stock
1 Bundle of fresh herbs (rosemary or thyme)
550 g (19.4oz) Butternut squash, peeled, seeded and cut into 1 inch chunks
3 Carrots, peeled and cut into 1 inch chunks
3 Small courgettes, thickly sliced
3 Parsnips, peeled and cut into 1 inch chunks
1 Fennel bulb, trimmed and cut into slices
10 Brussels sprouts, trimmed and cut in half
2 tsp Salt

1
Heat the oil in a saucepan over medium heat, add the sausage and cook, stirring until it breaks into small pieces and is no longer pink for about 10 minutes.
2
Remove the sausage and set aside.
3
Pour off all but 2 tablespoons of the sausage fat, and throw away.
4
Bring the heat up to medium high; add the onions and cook, stirring, until golden for 5 to 6 minutes.
5
Add the tomatoes, stock, and herbs; simmer over medium heat until the liquid starts to thicken, 20 to 25 minutes.
6
Add the sausage, squash, carrots, courgettes, parsnips, and fennel; cover, and simmer until vegetables are tender, about 10 minutes finally add in brussels sprouts, and cook, covered, about 5 minutes more.
7
Remove cover, and cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more.
8
Serve with warm crusty bread.

1192

kcal

Calories

120

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tbsp Olive oil, 250 g (8.8oz) Raw hot Italian sausage, cut into small chunks, 2 Large onions, peeled and chopped, 1.5 Tins of chopped tomatoes, and more.

Yes, Liz McClarnon's autumnal stew recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Liz McClarnon's autumnal stew recipe

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