Ingredients:

For the stew:

1 pound sausage (such as ground beef, pork, or turkey sausage)

1 onion, chopped

2 carrots, chopped

4 potatoes, chopped

2 bell peppers, chopped

½ pound cherry tomatoes

1 ½ cups canned beans in tomato sauce (such as kidney beans, black beans, or chickpeas)

½ cup beef broth

Salt

Black pepper

Paprika

For garnish (optional):

Chopped fresh parsley

Instructions:

Brown the sausage: In a large pot or Dutch oven, heat over medium heat. Add the ground sausage and cook for 5 minutes, breaking it up with a spoon, until browned. Drain any excess grease from the pan.

Sauté the vegetables: Add the chopped onion, carrots, and bell peppers to the pot with the browned sausage. Cook for an additional 5-7 minutes, or until the vegetables are softened.

Add the potatoes and broth: Add the chopped potatoes and beef broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the potatoes are almost tender.

Stir in the beans, tomatoes, and seasonings: Add the canned beans in tomato sauce, cherry tomatoes, salt, black pepper, and paprika to the pot. Stir to combine and simmer for an additional 5-10 minutes, or until the tomatoes are softened and the stew is heated through.

Serve: Garnish with chopped fresh parsley (optional) and serve immediately.

Tips:

You can adjust the amount of ground sausage, vegetables, and seasonings to your preference.

If you don’t have beef broth, you can substitute it with chicken broth or vegetable broth.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave until warmed through.