Beef and Sausage Stew with Winter Greens

Bob Whitley
Bob, the tech wizard, crafts innovative food solutions by day. By night, he fearlessly experiments with fiery, adventurous recipes, infusing them with a touch of magic and fun.
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Updated: 8/13/2020

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 pound pound sweet Italian sausages, cut into bite-sized
  • 1 large onion, vertically sliced
  • 3/4 pound crimini mushrooms, halved or quartered
  • 2 large carrots, diced
  • 1 celery stalk, diced
  • 1 pound pound lean ground beef
  • 1 cup cup dry red wine
  • 3 (14-ounce) cans diced tomatoes
  • 1 cup water
  • 2 tablespoon tomato paste
  • 2 teaspoon dried oregano
  • 1 teaspoon coarse salt
  • 1/4 teaspoon crushed red pepper
  • 1 1/2 pound kale or collard greens, stems removed and leaves coarsely chopped
  • 4 cup cooked polenta (optional)
  • 1/2 cup (2 ounces) grated Parmigiano Reggiano cheese

Directions

  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.

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