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SERVES:
4-6

INGREDIENTS:

1 - 1 1/2 pounds pork sausage, sliced into 1 1/2-inch chunks (mild Italian sausage is fine)
2 Tbs vegetable oil for browning sliced sausage

1 - 1 1/2 cups rough chopped onion
1 - 1 1/2 cups peeled rough chopped carrot
1 - 1 1/2 cups peeled rough chopped parsnip
1 - 1 1/2 cups peeled rough chopped turnip
1 - 1 1/2 cups rough chopped potato (unpeeled is fine)

3 Tbs all-purpose flour
1 cup red wine
3 cups beef stock (unsalted if possible)
1 15-ounce can chopped tomatoes
1/2 cup rough chopped fresh parsley
salt and pepper to taste

PROCEDURE:

After all the knife work is done, get started by browning the sliced 1 - 1 1/2 pounds of pork sausage in a soup pot in a little vegetable oil.

At that point, take the sausage out of the pan and add about 1 cup each of rough chopped onion, rough chopped peeled carrot, parsnip and turnip. Add 1 cup of peeled or unpeeled rough chopped potato and cook that until the onions soften up a bit.

Once the onions have softened up, sprinkle on 3 Tbs all-purpose flour. Stir that in and let it cook for a minute, then add 1 cup red wine, 3 cups of beef stock and 1 15-ounce can of chopped tomatoes and bring it up to a simmer.

Let that simmer along until the vegetables are just cooked through and it has thickened up a little bit and then add the sausage back to the pot and add a handful of chopped fresh parsley. Let it cook until the sausage is cooked through, season to taste and it is good to go!

HINTS:

The stuff that is left in the bottom of the pot after cooking the sausage (called "fond") will add a lot of flavor to the stew and it is a good idea to stir it around to incorporate into the veggies as they're cooking, and use a heavy bottomed pot so it doesn't burn while you're cooking it.