Round 2 Recipe: French Stew

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  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 2 servings
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2 teaspoons canola oil

2 sausage links, any kind, cut into 1/2-inch-thick rounds

4 roasted tomato halves

1 1/2 cups beans with bacon, from Beans and Bacon Macaroni, recipe follows

1/2 cup chicken broth

1 tablespoon unsalted butter

1/4 cup breadcrumbs

Beans and Bacon Macaroni: 

8 ounces bacon

Kosher salt

1 medium yellow onion, chopped

2 tablespoons chopped garlic

2 plum tomatoes, chopped

Two 15-ounce cans red beans, drained and rinsed

1 tablespoon chopped fresh parsley

Freshly ground black pepper


  1. In a medium skillet over medium-high heat, add the oil. When it is hot, add the sausage pieces and cook until lightly browned, about 5 minutes. Turn the heat to medium and add the reserved tomatoes, reserved beans and chicken broth. Cook until everything is hot and bubbling, 3 to 5 minutes.
  2. Meanwhile, in a small skillet over medium heat, melt the butter. Add the breadcrumbs and cook, stirring frequently, until they are browned, about 5 minutes. 
  3. To serve, divide the sausage and beans into 2 bowls and spoon the breadcrumbs on top.

Beans and Bacon Macaroni: 

  1. Cook the bacon in a large skillet, working in batches, until it is crisp. Drain on a plate lined with a brown paper bag or paper towels. Chop into 1/2-inch pieces. 
  2. Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat. Add the onions and cook until they are soft, about 5 minutes. Add the garlic and cook for about 1 minute, being careful not to let the garlic burn. Add the tomatoes and beans and cook until the beans are heated through, about 2 minutes. Stir in the bacon and parsley. Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew.
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