Hearty Fall Sausage Stew

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With kids back in school, team sport activities and just cooler weather in general, it helps to come home to a hearty stew cooking away on the stove or in your crock pot.  Here's a simple yet hearty sausage stew that's dinner in a bowl - savory goodness and a great way to get in some whole grains and anti-oxidant rich veggies.  Pair it with a nice loaf of crusty bread for sopping up the broth, no butter needed.
 
Total time: 60 minutes
Makes: 6 servings

Ingredients

• 1 large Portuguese sausage, halved lengthwise and sliced into 1/4” slices
• 1 large onion, chopped
• 4 large cloves garlic, chopped
• 1 9 oz bag of pre-washed fresh spinach
• 1 14 oz can diced tomato (can substitute stewed tomato)
• 1/3 cup tomato paste
• 2 lbs yam or yellow flesh sweet potato, peeled and cut into 1” cubes
• 1 lb red skin potato, skin on and cut into 1” cubes
• 1 cup pearl barley
• 3 14 oz cans low-sodium chicken broth
• 2 cups water
• Cooking spray
• 2 teaspoons Italian seasoning
• Salt and fresh ground pepper to taste
• Loaf of French or thick crust artisan bread (optional)

Directions

Heat a large pot on your stovetop over medium high heat, spray with cooking spray and add in the Portuguese sausage. Stir occasionally until the sausage is browned but not crispy. Remove, place on a paper towel and blot to remove as much oil as possible. Add onions and garlic to the pot and cook until onions are translucent, about 5 minutes. Season with salt and pepper. Add the Italian seasoning, diced or stewed tomato, tomato paste, potatoes, chicken broth, and water. Bring to a boil and cook until the potato starts to soften, turn down the heat to a gentle simmer and add in the barley and browned sausage. Cover and cook for at least 20 minutes or longer, depending on how far away the team practices. (Turn on the oven to 325° F when you walk in the door, then put your bread in to heat up)
 
Before serving, mash up a few of the potatoes to thicken the broth and stir in the spinach. Stir gently and the spinach should wilt in a few minutes. To serve, ladle the stew into bowls and enjoy with a big hunk of bread!
 
Hint: If you’re using your crock pot, follow basic instructions from the start until you’ve cooked the onions and garlic. From there, you can toss everything into a crock pot, set the timer to high and leave for 2-3 hours! If leaving all day, set the temperature to low.

Recipe created by Personal Chef Michi Harris