Beef and Sausage Stew Recipe

Heat oil in a large, heavybottomed Dutch oven or casserole over medium-high heat. Cook sausage until browned, about 1 minute per side. Remove from pot and set aside.

Dredge beef in seasoned flour, shaking off excess. Sear beef in the same pot until browned, about 2 to 3 minutes per side. Remove beef from pot; set aside.

Add onions, garlic, celery, bay leaf, rosemary, and thyme to the same pot; sauté for 2 minutes. Add tomato paste and sauté for 2 minutes. Add tomato paste and sauté for 1 minute. Add 1 to 2 cups beef stock or enough to submerge meat. Return beef to pot and bring to a boil. Lower heat and simmer for 1 hour.

Add sweet potatoes, carrots, and sausage; continue simmering for 15 minutes. Add squash then bring to a boil. Add zucchini, beans, and beef bouillon cube; simmer for 2 to 4 minutes. Season with salt and pepper. Add potato starch mixture if you want the sauce thicker, and simmer for 1 to 2 minutes. Sprinkle parsley on top.