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Beef and Sausage Stew with Winter Greens

Beef and Sausage Stew with Winter Greens

A hearty stew made with sweet Italian sausage, lean ground beef and a handful of fresh colorful vegetables.

If you've never tried winter greens, now is the time. Even after long cooking, they've still got a bite. To prepare, cut away the stems with a sharp chef's knife and coarsely chop the leaves. Swish leaves in a large bowl of warm water. Serve this hearty stew over cooked polenta.

Serves: 8 Save

Ingredients (16)

  • 1 lb Sweet Italian Sausage
  • 1 Onion
  • ¾ lb Cremini Mushrooms
  • 2 Carrots
  • 1 Celery Stalk
  • 1 lb Lean Ground Beef
  • 1 cup Dry Red Wine
  • 42 oz Canned Diced Tomatoes
  • 2 T Tomato Paste
  • 2 tsp Dried Oregano
  • 1 tsp Kosher Salt
  • ¼ tsp Red Pepper Flakes
  • 1½ lb Kale
  • or 1½ lb Collard Greens
  • 4 cup Prepared Polenta (optional)
  • 2 oz Parmigiano Reggiano Cheese
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  1. Heat a Dutch oven or large pot over medium-high heat. Add sausages; cook until brown on all sides. Remove to plate lined with paper towels. Add onion and mushrooms to pot; cook stirring occasionally to loosen brown bits, until vegetables are golden brown, about 5 minutes. Add carrots and celery; cook 2 minutes. Add beef in small clumps; cook, breaking up beef with a large spoon, until meat is brown.
  2. Return sausages to pot. Add wine, tomatoes, water, tomato paste, oregano, salt and pepper. Stir well. Cover and bring to a simmer. Reduce heat; add greens in batches and cover. As one batch wilts, add another. Cover and simmer 1 1/2 hours. Serve over polenta, if using, and sprinkle with cheese.