Pork and Sausage Stew

  • 2 pounds pork roast, cut into 2 inch pieces
  • 4 sweet Italian sausage links
  • 4 cups white beans
  • 1 onion
  • 2 carrots
  • 1/2 cup red wine
  • 2 cups beef stock
  • 1 bay leaf
  • 1 tsp thyme
  • 1/2-1 tsp salt
  • pepper


Over high heat, sauté the pork roast pieces in olive or grapeseed oil until browned, turning as needed. Remove from the pan, and set aside.

Remove casings from sausage links, and slice meat into half inch rounds. In same pan, brown the sausage pieces on each side, and set aside. There is no need to cook them through.

In the same pan, over medium heat, cook onions and carrots until onions are soft and translucent. Add red wine, beef stock, thyme, bay leaf, salt and pepper. Cook one minute, scraping the browned bits from the bottom of the pan.

Combine pork, sausage, and onion mixture in a crockpot. Add the white beans. Cook stew on low 5 to 7 hours.


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