Classic Carrot Stew with Sausages: A Hearty, Flavorful Recipe Just Like Grandma’s
This classic carrot stew with sausages is as comforting as Grandma used to make, and it’s incredibly easy to prepare. It’s wonderfully hearty, full of flavor, and packed with ingredients that kids will love. Be sure to give this simple and quick family recipe a try!
Classic Carrot Stew: A Heartwarming Recipe That Takes You Back
This classic carrot stew is a true taste of childhood! I’ve loved this dish since I was a kid, and there’s so much to appreciate about it. What makes this stew so special is that it mostly uses ingredients you probably already have in your pantry. Along with the main ingredients, carrots and potatoes, the flavours are enhanced with onions, salt, pepper, nutmeg, and parsley. A touch of cream makes it wonderfully creamy, while the sausages add a hearty, savoury kick.
This comforting carrot and potato stew is especially delightful on chilly autumn and winter days.
Here’s a rewritten version of the recipe section with a clear, engaging tone:
Easy Carrot Stew Recipe
You can find the exact measurements for this carrot stew in the printable recipe card below.
- Start by slicing the carrots and dicing the potatoes into small cubes. Finely chop an onion and slice the sausages.
- Heat some butter in a pot and sauté the onions until they’re soft. Add the carrots and potatoes, and cook for another 2 minutes.
- Pour in the broth and let it simmer over medium heat for 30 minutes. Season the stew with salt, nutmeg, and parsley. Stir in the cream, and if you like, you can mash the stew a bit for a thicker texture.
- Add the sausage slices and let them warm through in the stew.
This carrot and potato stew keeps well in the fridge for up to 3 days and can also be frozen for later use.
Variations for Carrot and Potato Stew
I absolutely love the savoury flavour that the crisp sausages bring to this carrot stew. However, you can also use Vienna sausages or smoked bacon for a different twist. If you prefer a vegetarian option, you can skip the bacon and sausages altogether! For a delicious vegetarian alternative, try my quick carrot casserole with feta or perhaps some carrot and potato gratin.
Enjoy making this classic stew, and I’d love to hear your thoughts on the recipe!
Ingredients:
- 800 g carrots
- 800 g potatoes
- 1 onion
- 4 sausages
- 1 tbsp butter
- 500 ml vegetable broth (using 2-3 tsp vegetable broth powder)
- 100 ml cream
- Salt
- Nutmeg
- 2 tbsp parsley
Instructions:
- Peel and slice the carrots, and peel and dice the potatoes. Finely chop the onion and slice the sausages.
- Heat the butter in a pot and briefly sauté the onions. Add the carrots and potatoes, and cook for an additional 2 minutes.
- Stir in the broth, making sure the vegetables are just covered, and let everything simmer over medium heat for about 30 minutes until the vegetables are tender.
- Season with salt, nutmeg, and parsley, and stir in the cream. If you prefer a thicker stew, mash it slightly with a potato masher.
- Add the sausage slices and warm them through in the stew.
Steffi’s Tips: The sausages add a wonderfully savory flavor. You can substitute them with Vienna sausages if you prefer.
Nutritional Information per Serving (approx.):
- Calories: 562 kcal
- Carbohydrates: 59 g
- Protein: 20 g
- Fat: 28 g
