Technically speaking, stew is a method of cooking in which food is covered with liquid and simmered slowly for a long period of time. However in today's age, who has time to waste stewing ingredients for large amounts of time? It's almost 2008 and a swift, scrumptious "stew" can come together in under 40 minutes!
Cut the sausage, peppers, and celery into small pieces to ensure quick cooking. Use canned beans and tomatoes for maximum flavor in minimal time. For the recipe to this delish dish,
3/4 lb. (12 oz.) reduced fat hot Italian sausage, cut into 1/2-inch-thick slices
1 medium green pepper, chopped (about 1 cup)
1 stalk celery, sliced
2 Tbsp. flour
1 can (14 oz.) reduced sodium beef broth
2 cans (14-1/2 oz. each) no-salt-added diced tomatoes, undrained
2 cans (15-1/2 oz. each) kidney beans, drained, rinsed
45 unsalted tops saltine crackers, optional for serving
- Cook sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently.
- Add flour; cook and stir 1 minute. Stir in broth, tomatoes with their liquid and beans. Bring to boil; reduce heat to low.
- Cover; simmer 20 minutes, stirring occasionally.
Serve hot with crackers, if desired.