Beef and Sausage Stew with Cannellini Beans and Escarole

Beef and Sausage Stew with Cannellini Beans and Escarole
Chef's notes

Although this stew is made with beef chunks and Italian sausage, you can use almost any combination of uncooked meats like pork, sausages, lamb, or poultry. 

Pancetta, bacon, ham hooks, and kielbasa can also be included for even more flavors.

Traditional Italian Battuta, cubed onion, celery and carrot, is added along with garlic, herbs, chicken broth and tomato. Stew is finished with fresh escarole, cannelloni beans and parsley.

This delicious stew is prepared in a Dutch oven capturing all flavors. Slow cooking renders meats very tender; uncovering when near finished helps it’s texture.

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Beef and Sausage Stew with Cannellini Beans and Escarole

Ingredients

  • 1 ½ to 2 pounds of beef chunks
  • 3 Italian sausages
  • Olive oil
  • Flour for dredging
  • Battuta, 1 cup each finely chopped onion, carrots, and celery
  • 4 large garlic cloves minced  
  • 3 cubed plum tomato or 1 small can of diced tomato
  • 32-ounce box chicken broth plus 1- 15 oz can
  • 1-teaspoon Italian seasoning or HERBES de PROVENCE
  • 1 medium head of escarole
  • 15 oz can cannelloni beans
  • Salt and pepper
  • Water as needed
  • Coarsely chopped Parsley

Instructions

  1. Pat beef dry. Dredge chunks in flour and brown all sides in olive oil. Remove finished beef and place in a bowl. Brown whole sausage all around. Place in the same bowl. 

  2. Sauté Battuta in the same pan while stirring. When vegetables are softened, add garlic and cook for an additional thirty seconds. Add tomato, broth, and seasoning. 

  3. Slice sausages into hunks. Place sausages and beef back into the pot. When pot reaches a simmer, cover and place in 325° oven. Periodically stir. Add water if needed.

  4. Prepare escarole. Remove rough ends and slice in one-inch lengths. 

  5. Thoroughly rinse beans in a strainer.

  6. Meat will be very tender in about an hour. Remove cover, add escarole and beans. When escarole is soft and beans are heated through, adjust for seasoning.

  7. Garnish with parsley and serve.
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