{"id":"4bef9502-526c-4e31-99a2-e4ab9184a571","url":"https://recipestripper.com/recipes/4bef9502-526c-4e31-99a2-e4ab9184a571","source_url":"https://www.savorynothings.com/bonfire-stew/","title":"Sausage and Bean Stew (Bonfire Stew)","description":"This Bonfire Stew is one of our favorite cold-weather dinners - smoky, hearty, and full of those cozy, old-fashioned flavors that make the whole house feel warm again.","servings":6,"servings_text":"6","prep_time":"PT30M","cook_time":"PT45M","total_time":"PT75M","image_url":"https://www.savorynothings.com/wp-content/uploads/2025/10/Bonfire-Stew_SQ-1.jpg","ingredients":[{"text":"4 slices smoky bacon (diced)","item":"smoky bacon","quantity":4,"unit":"slice","preparation":"diced"},{"text":"1 pound smoked sausage or kielbasa (sliced into coins)","item":"smoked sausage or kielbasa","quantity":1,"unit":"lb","preparation":"sliced into coins"},{"text":"1 large onion (diced (about 2 cups))","item":"large onion (diced (about 2 cups))","quantity":1},{"text":"2 large carrots (sliced into half-moons (about 2 cups))","item":"large carrots (sliced into half-moons (about 2 cups))","quantity":2},{"text":"2 cloves garlic (minced (about 2 teaspoons))","item":"garlic (minced (about 2 teaspoons))","quantity":2,"unit":"clove"},{"text":"2 tablespoons tomato paste","item":"tomato paste","quantity":2,"unit":"tbsp"},{"text":"1 teaspoon smoked paprika","item":"smoked paprika","quantity":1,"unit":"tsp"},{"text":"½ teaspoon dried thyme (or 2 sprigs fresh)","item":"dried thyme","quantity":0.5,"unit":"tsp","preparation":"or 2 sprigs fresh"},{"text":"salt & pepper (to taste)","item":"salt & pepper","preparation":"to taste"},{"text":"½ cup red wine (optional, but adds depth)","item":"red wine","quantity":0.5,"unit":"cup","preparation":"optional, but adds depth"},{"text":"2-3 cups beef broth (or enough to cover)","item":"beef broth","quantity":2,"quantity_max":3,"unit":"cup","preparation":"or enough to cover"},{"text":"1 (14.5-oz) can fire-roasted diced tomatoes","item":"(14.5-oz) can fire-roasted diced tomatoes","quantity":1},{"text":"2 medium potatoes (peeled and diced into ½\" cubes (about 2-3 cups))","item":"medium potatoes (peeled and diced into 1/2\" cubes (about 2-3 cups))","quantity":2},{"text":"2 (15-oz) cans rinsed and drained beans (brown beans, kidney beans, or pinto beans all work; brown beans give a nice rustic feel)","item":"(15-oz) cans rinsed and drained beans","quantity":2,"preparation":"brown beans, kidney beans, or pinto beans all work; brown beans give a nice rustic feel"},{"text":"BBQ sauce, Worcestershire sauce, maple syrup (I use these to season to taste)","item":"BBQ sauce, Worcestershire sauce, maple syrup","preparation":"I use these to season to taste"},{"text":"2 teaspoons cornstarch (whisked into 1 tablespoon cold water to make a slurry, optional for a thicker stew)","item":"cornstarch","quantity":2,"unit":"tsp","preparation":"whisked into 1 tablespoon cold water to make a slurry, optional for a thicker stew"}],"instructions":[{"number":1,"text":"Prep:A 5-6 quart Dutch oven or heavy-bottomed pot is ideal for this recipe. Get your ingredients ready."},{"number":2,"text":"Cook the bacon:In your pot, cook the bacon over medium heat until it’s crispy and the fat has rendered. The goal is a little sizzle, not smoke - slow and steady gives you the best flavor.Once it’s golden, scoop out the bacon with a slotted spoon and set it aside, leaving those lovely drippings in the pot. (That’s where all the flavor hides!)"},{"number":3,"text":"Brown the sausage:Add the sliced sausage right into the bacon drippings. Let it get golden around the edges - about 4–5 minutes. Don’t rush it; this is where the smoky flavor really deepens."},{"number":4,"text":"Soften the vegetables:Add the onion, carrots, and a pinch of salt to the same pot. Cook for 6–8 minutes, stirring now and then, until everything starts to soften and smell sweet.Then stir in the garlic, tomato paste, smoked paprika, thyme, and a good grind of black pepper. Let that cook for a minute or two to toast the tomato paste - it adds a rich, almost roasted depth to your broth."},{"number":5,"text":"Deglaze the pot:Pour in the red wine (if you’re using it) and scrape up all the browned bits from the bottom - they’ll melt right into the stew and give it that cozy, slow-cooked flavor. Let the wine reduce slightly for 2–3 minutes. (If you’re skipping the wine, just use a splash of broth instead.)"},{"number":6,"text":"Simmer the stew:Add 2 cups broth, the diced tomatoes, potatoes, beans, and the browned bacon into the pot. Bring it to a gentle boil, then reduce to low.Cover partly with a lid and let it simmer 25–30 minutes, until the potatoes are tender and the stew is thickened to your liking. Add more broth if it looks too thick - just remember, this is meant to be stewy, not soupy."},{"number":7,"text":"Finish and serve:Taste and season with a little BBQ sauce, Worcestershire sauce, maple syrup, salt and pepper. If you’d like it a little thicker, stir in your cornstarch slurry and simmer over medium-low heat for a few minutes.Serve hot, with crusty bread, buttered biscuits, or whatever makes your heart happy!"}],"date_published":"2026-10-29T23:51:36.440565+00:00","date_modified":"2026-10-29T23:51:36.440565+00:00"}