Autumn Harvest Stew

The cold weather has hit with a vengeance, hasn’t it? Makes you want to hunker down in front of a crackling fire with a steaming bowl of something filling and delicious. 🌬️🍁

If you don’t have a fireplace, put an electric heater at your feet, wrap yourself in a blanket, and find a cheerful fire simulation video for your computer monitor. Click HD and Full Screen on the video and sit back for a spell. 🔥🤗

I found this one that rolls for 2 hours, but there are many more out there of varying lengths and styles.

As for the delicious something, this Autumn Harvest Stew hits the spot. A few pungent herbs, root vegetables, and smoked sausage lend great flavor to this dish. Add a slice or two of some crusty buttered bread and you’ll not give a fig about how cold it is outside. This is sure to make you sigh with contentment. 😊

Here’s a Crock Pot version.

2 lbs. smoked sausage, cut into disks
4-5 potatoes, peeled and quartered
1 large rutabaga (or 2-3 turnips), peeled and cubed
5 carrots, peeled and sliced
4 large stalks celery, sliced
1 small head of cabbage, cut into small chunks
1 (28 oz.) can diced tomatoes, un-drained
1 tsp. salt
1/2 tsp. pepper
1 tsp. thyme
1 tsp. rosemary
1 tsp. sage
1 cup water

Set oven to 350°F. Put water in a large roasting pan.

Layer the vegetables in this order: carrots, rutabaga, celery, potatoes, and cabbage, sprinkling a little of the herbs and seasonings over each layer.

Spread the sliced smoked sausage over the cabbage and finish with the can of tomatoes, including the liquid. Sprinkle a little more of the seasonings over all.

Cover and bake for 2-3 hours, until root vegetables are fork-tender. Stir entire contents to distribute the meat and vegetables evenly.

Serve with a crusty bread, if desired.