A delicious stew with the true taste of the Meditteranean

  • 1hr 15
  • 2-3
  • Medium

Ingredients

  • 4tbsp vegetable oil
  • 400g (approx 6) Toulouse sausages
  • 12 small round onions or shallots, peeled
  • 3 garlic cloves, peeled and halved
  • 1 medium leek, thinly sliced
  • 1 large carrot, peeled and thickly sliced
  • 120ml red wine
  • 1tbsp plain flour
  • 1ltr beef or chicken stock
  • 1 bay leaf
  • Tiny stem of rosemary
  • 400g can of Cannelini beans
  • A large handful of fresh curly kale, washed
  • Salt and pepper

Method

Preheat the oven to 160C/ 325F/Gas 3.

Heat the oil in a large ovenproof casserole dish to hot but not smoking. Brown the sausages on all sides then remove from the pan and keep to one side. Lower the heat slightly and cook the onions and garlic until lightly coloured. Remove the onions and garlic and keep to one side.

Finally, soften the leeks and carrots slightly in the same pan. Raise the heat and add the red wine stirring quickly to lift any meat residue from the bottom of the pan. Cook until the wine is reduced by at least two-thirds.

Sprinkle the flour over the vegetables and reduced wine. Stir well to form a thick paste.  Add 3/4 of the beef stock and stir thoroughly, and then bring to a gentle boil.

Finally, add back the sausages, onion and garlic, the bay leaf and the herbs. Cover with a lid and place in the centre of the preheated oven.

Cook for the casserole for 45 minutes. The sausages should be cooked through and the gravy bubbling.   Occasionally check the gravy is not drying up, add more stock if needed.

Remove the hard stem from the kale (unless you are using baby kale) then tear the leaves into pieces. Add to the casserole. Drain the beans and add to the casserole. Stir well then return the casserole to the oven and cook for a further 15 minutes.

Let the stew rest for 10 minutes before serving then check the seasoning, add salt and pepper to taste. Serve with mash to soak up all those lovely juices.

 

About The Author

Elaine Lemm

Following a successful career as a chef and restaurateur, Yorkshire's Elaine Lemm is a highly respected food and drink writer and recently voted one of the top 50 in the UK. Elaine is a member of the Guild of Food Writers and author of three books,The Great Book of Yorkshire Pudding, The Great Book of Rhubarb and The Great Book of Tea.

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