- 400g Cumberland sausages
- 1 tbsp olive oil
- 1 large onion, diced
- 2 celery stalked, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 400g diced beef steak
- 3/4 cup red lentils
- 400g tin of diced tomatoes
- 500ml beef stock
- 185ml dry red wine
- 1 tsp mustard powder
- A sprig of rosemary
- Salt and pepper to taste
- In a skillet over medium-high heat, sear the sausages on each side until just turning brown. Remove from heat and allow to cool. Once cool, slice into bite-sized pieces and set aside.
- Heat the oil in a large pot over medium heat. Add the onions, carrots and celery and cook for around 5 minutes or until the onion has turned soft. Next, add the garlic and cook for an additional minute.
- Add the tomato paste and stir through the onion mix.
- Next, add the diced beef steak and sausages and stir through.
- Finally, add the lentils, tomatoes, beef stock, red wine and mustard powder and stir until well combined.
- Season with salt and pepper, and add the sprig of rosemary. Bring to a heavy simmer, then cover and reduce heat to low.
- Simmer, covered, for one hour. After one hour, turn off the heat and stir the stew. Remove the lid and allow to sit for a further 15 minutes, to allow the beef to rest before serving with crusty white bread.
Amount Per Serving: Calories: 382Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 79mgSodium: 719mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 23g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
Steak and Sausage Stew Recipe
Is there anything more comforting on a cold, blustery stormy day than a bowl of stew? The weather here in Scotland has been full of dark skies and stormy weather, so of course, stew was on my menu! Now, I know not everyone is a fan of stew, and truth be told it can be rather boring. But with a little imagination, stew can be thoroughly delicious, just like my steak and sausage stew.
This steak and sausage stew is made with tender pieces of beef, Cumberland sausages and has a splash of red wine. It has all the flavours of the sausages cooked into the sauce, as well as the richness of the red wine. And cooked low and slow for an hour? Melt in your mouth pieces of beef!
Now, where my stew differs a little is that I don’t thicken the sauce with flour or cornflour. Instead, I use red lentils which fall apart as the stew cooks, creating a thick and hearty sauce. I find the lentils add a wonderful earthiness which works perfectly with the fattiness of the sausages in this stew. It’s all about making balance after all!
For the wine, it’s important to use a dry wine, such as merlot of shiraz. And if you aren’t a fan of red wine, feel free to just add extra beef stock. You want a dry and spicy wine because it deepens the flavours. Whereas if you use something light and fruity like a pinot noir? It just won’t work. But feel free to experiment! I am very much of the belief that recipes are guides, not strict instructions. Unless you’re baking of course! But for soups, stews and casseroles? Get creative!