Carrot, sausage, and rib stew

Carrot, sausage, and rib stew

Michael made this simple and delicious stew for lunch today when we finally cleaned out our fridge after returning home from our honeymoon. We found an abundance of celery about to go bad, and 4 already-opened bags of baby carrots — and so immediately thought stew.

This delicious stew takes a couple hours to simmer on the stove, and so it would also be a perfect recipe to cook in a crockpot on a busy day. Michael and I enjoyed the hearty combination of flavors from the bratwurst, pork ribs, and shiitake mushrooms. We served this simple lunch with rye toast and baby dill pickles, and recommend that you give it a try too!

Carrot, sausage, and rib stew
(Serves 5)
By Jane and Michael’s Gourmet Extravaganza

  • 6 cups water
  • 4 beef bouillon cubes
  • 1 red onion, diced
  • 5 stalks celery, diced
  • 1.5 lb of baby carrots
  • 1 Tbsp dried oregano
  • 1 Tbsp dried parsley
  • 1/4 tsp curry powder
  • 1/4 tsp paprika
  • 2 tsp of low-sodium soy sauce (Tamari is best)
  • 3 uncooked bone-in pork ribs
  • 2 uncooked bratwurst, sliced
  • 3 cups cooked rice
  • 1/2 cup sliced shiitake mushrooms

In a large stockpot, dissolve beef bouillon in water. Add all remaining ingredients except rice and mushrooms and bring to a boil. Simmer for at least 90 minutes.

About halfway through the cooking time, remove the pork ribs from the stew. Remove the meat from the bones and shred it; return meat to stew (we recommend also returning the large rib bones to the stew to get the best flavor). Add rice and shiitake mushrooms and simmer until serving.

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