The original recipe was published in the March 1988 edition of Bon Appetit, but as with nearly every recipe I use I've modified it.
Fall sausage and beef stew
3 tablespoons extra virgin olive oil
1 pound kielbasa sausage
2 pounds beef cubes
1/4 cup almond flour (or unbleached flour)
2 medium or 1 extra large onion
4 cloves of garlic minced
3 cups dry red wine
2 beef bullion cubes
2 cups water
3 sprigs of fresh parsley
2 bay leaves
1 1/2 teaspoons dried thyme
5 large carrots
1 pound of parsnips
- Cut the kielbasa sausage on an angle in 1/2 inch-wide slices.
- Trim the beef cubes and cut into 1-inch cubes, if needed.
- Slice the onions.
- Peel and mince the garlic cloves.
- Chop the parsley sprigs.
- Peel and cut the carrots on an angle in 1/2 inch-wide slices.
- Peel and cut the parsnips on an angle in 1/2 inch-wide slices.
Putting it together
Add enough extra virgin olive oil to coat the bottom of a Dutch oven. Heat the oil over medium-high heat. Add the kielbasa sausage and cook it until it's lightly browned. Remove the kielbasa sausage from the Dutch oven with a slotted spoon and allow the sausage to drain on a paper towel. Add half of the beef cubes to the Dutch oven and cook until it's lightly browned. Add extra virgin olive oil to the Dutch oven, as needed. Remove the browned beef cubes and place them on the paper towel. Repeat with the remaining beef.
Add a tablespoon of extra virgin olive oil to the Dutch oven and saute the onions until lightly browned. Add the garlic and lightly brown. Next, add the flour and mix well. Add the beef and sausage.
Finally add the wine, bullion cubes, water, parsley, thyme, bay leaves, carrots, and parsnips. When the mixture begins to come to a boil, reduce the heat to low and cook until the beef is tender. Alternatively, place the Dutch oven in the oven at 325 degrees and bake for 2 to 2 1/2 hours.