This stew can take up to an hour if you use fresh root vegetables, however, I have created a shortened version of this Beef Stew that will take you only about 20 minutes because you buy everything pre chopped/diced.
3 tbsp Olive Oil
1 pkg Beef Sausage (I like Hormel), sliced quarter size.
1 onion, diced
1 cup pre-diced onion
3 carrots, peeled and diced
*1 can sliced carrots, in water
3 parsnips, peeled and diced
*These can be hard to find canned or frozen, but I have found them in a frozen 12 oz. root veg medley – which is perfectly fine to add the entire mix directly to the stew.
If you can’t find a pre-cut parsnips – omit parsnips and add an additional 1/2 cup of butternut squash and 1/2 cup of carrots.
1 cup barley
2 ribs celery, diced
*1/2 cup pre diced celery
10 baby yellow potatoes, cubed with skin
*2 14.5 oz cans of sliced new potatoes.
2 cups diced butternut squash
* 1 16 oz. bag of pre-diced Butternut Squash
1 tsp Oregano
¼ tsp Paprika
1/2 tsp Chipotle Chili
2 cloves garlic
2 tbsp minced garlic (from a jar)
6 cups chicken stock
2 cups chopped kale
Note: you can not go wrong with more vegetables. You can gage your preference in the shortcut version based on what you purchase – but I like mine really vegetable heavy. Just alter the amount of chicken stock you add to the stew to help balance out the soupy-ness.
Carmelize sliced sausage in dutch oven with 2 tbsp of oil on medium-high heat, about 10 minutes.
Add onion, garlic and seasonings to sausage and sauté together.
Next, add all of the vegetables, barley and the chicken stock. Bring to a boil.
Reduce to a simmer for 10 minutes.
Add Salt/Pepper to taste and add kale right before you enjoy.
Note: the longer you let the soup simmer… the better this stew will be! So it is a perfect stew for leftovers and the winter!