I’m not sure of the origin of Shepherd’s Stew, but I do know that it is a New England staple.
While trying to find out more about the stew, I saw it described on one site as “scrumptious”. I don’t think I have ever used that term on ISITK, but I’m gonna tell you that this sausage stew packed with vegetables is really scrumptious. I’m sure that Shepherds love it.
1 pound sweet or hot Italian sausage, sliced
1 large onion, chopped
2 carrots, peeled and sliced
6 potatoes, peeled and diced
1 cup sliced celery, including leaves
2 cans (16 ounces each) whole tomatoes
1/4 cup chopped fresh parsley
1-1/2 cups beef broth or stock
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon pepper
juice of 1/2 lemon
Salt, to taste
1. In a large soup pot, cook the the sausage until browned.
2. Add the onion and cook until transparent, about 5 minutes.
3. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer, uncovered, for 45 to 60 minutes, or until the potatoes are tender.
Recipe from Yankee Magazine
The fairy tale Rumpelstiltskin always creeped me out. Such an evil little gold-spinning critter.
Rumplestiltskin, new from Flaming June, also gives me chills, but in a much better way.