beef and sausage stew


2   teaspoons oil
1   pound lean beef chuck for stew, cut into 1-1/2-inch chunks
1   pound turkey sausage, cut into 1-inch chunks
1   cup chopped onion
1   cup chopped sweet green pepper
1   clove garlic, finely chopped
1   tablespoon chili powder
1   can (16 ounces) stewed tomatoes
2   tablespoons water
1 1/2  pounds sweet potatoes, peeled and cut into 1-1/2-inch chunks
1   tablespoon all-purpose flour
1/2  cup shredded Cheddar cheese
3   tablespoons chopped, seeded, pickled jalapeno peppers


1. Heat oil in large Dutch oven. Working in batches, add beef and sausage; saute until browned. Remove beef and sausage to plate.
2. Add onion, green pepper and garlic to drippings in pot; cook, stirring occasionally, until tender, about 8 minutes. Stir in chili powder; cook 1 minute. Stir in tomatoes and 2 cups water. Bring to boiling. Return beef and sausage to pot. Cover; simmer for 40 minutes. Stir in potatoes; cook until potatoes are tender, 10 to 15 minutes.
3. Whisk flour and remaining 2 tablespoons water in small bowl until smooth. Stir into pot; cook, stirring, until thickened, about 5 minutes.
4. To serve, ladle stew into bowls. Top each serving with cheese and jalapeno, dividing equally.

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