Sausage and Peppers


Sausage & Peppers 1

Sausage and Peppers is great for a Sunday dinner or if you are having a crowd.  This can be eaten in a bowl, or on a hero.  Either way, it is fantastic.
Ingredients
6 Italian Sausages (Sweet or hot. You can use a combination also)
2 Green Bell Peppers
2 Red or Yellow Bell Peppers
2 Large Onions – sliced
4 Cloves Garlic
1 28 oz can Crushed Tomatoes
Olive Oil
Pinch Red Pepper Flakes
1 Tablespoon Basil Flakes
Salt
Instructions
Line the bottom of a heavy stockpot with olive oil, about 2 tablespoons.   When the oil is hot, add the sausage and brown on all sides on medium-low heat.  Take out the sausage and set aside.
Smash the garlic cloves with the flat side of a knife and add them to the pot.  Brown the garlic.
Add the onions and cook until they are soft.  Season the onions with salt as they are cooking.  Cut peppers in 1” slices, discarding the seeds and stem.  Add the sliced peppers to the onions.  Season the peppers with salt.  Add a little more olive oil to the peppers if needed.  Cook the onions and peppers for 15 minutes on medium-low heat.
Add the tomatoes, basil and red pepper flakes.  Season with salt and pepper to taste.
Return the sausage to the pot.  (You can keep them whole or cut them in pieces)
Simmer for 45 minutes on medium-low heat, stirring occasionally. 

Traditional Beef Stew

Beef Stew 1

This looks delicious.  I would love to have a bowl of this right now.  Rich, meaty with potatoes and carrots and a flavor that is glorious.  A roaring fire, a good movie and a bowl of beef stew is a winning combination.
Ingredients
3 lbs Beef cubes
1 Large Onion, chopped
3 Carrots
3 Potatoes
4 Cups Beef Broth
½ Cup Flour
3 Tbsp Vegetable Oil
2 TBSP Worcestershire Sauce
3 Cloves Garlic, minced
1 Bay Leaf
1 tsp Paprika
1 tsp Thyme
1 tsp Rosemary
1 Cup Red Wine
Salt & Pepper
Instructions
In a large dutch oven, heat the vegetable oil.  Dredge the beef in flour seasoned with salt and pepper. Brown the floured meat on all sides in the vegetable oil.  Remove the meat from the pan and set aside.  Add the chopped onion and cook until the onion is soft.  Add the minced garlic and cook for another minute.  Add the beef broth, red wine, Worcestershire sauce, bay leaf, paprika, thyme and rosemary.   When the mixture comes to a boil, add the meat back to the pot.  Simmer on low for 1 – 1 ½ hours.  Until the meat is fork tender.In the meantime, cut the carrots and potatoes into bite size pieces.  After the meat has been simmering for 1 – 1 ½ hours, add the vegetables to the pot.  Continue to simmer for another 30 – 40 minutes.  Season with salt and pepper.  Serve.