If you are craving something hearty, comforting, and packed full of smoky goodness, this Sausage and Bean Stew (Bonfire Stew) Recipe is your new best friend. It’s a cozy bowl of rich flavors where tender sausage meets creamy beans and soft potatoes, all embraced by a velvety tomato and broth base. Whether you’re gathering around a fire or just want a satisfying meal to warm you from the inside out, this stew delivers soul-warming comfort with every spoonful. Trust me, once you try this recipe, it will quickly become a staple in your kitchen.
Ingredients You’ll Need
This Sausage and Bean Stew (Bonfire Stew) Recipe keeps things delightfully simple but every ingredient plays a crucial role in crafting the perfect balance of flavors, textures, and colors. From the smoky bacon that lays the foundation to the fresh herbs and spices that bring depth, each item is thoughtfully chosen to make your stew truly irresistible.
- Smoky bacon (4 slices, diced): Adds rich, savory fat that forms the flavor base for everything else.
- Smoked sausage or kielbasa (1 pound, sliced): Provides hearty, smoky meat with a wonderful bite.
- Large onion (1, diced, about 2 cups): Sweetens and softens to build the stew’s aromatic backbone.
- Large carrots (2, sliced into half-moons, about 2 cups): Introduce subtle sweetness and a pleasing texture contrast.
- Garlic (2 cloves, minced, about 2 teaspoons): Brings warmth and depth with its intoxicating aroma.
- Tomato paste (2 tablespoons): Intensifies the broth with a rich, slightly tangy punch.
- Smoked paprika (1 teaspoon): Infuses an earthy smokiness that echoes the meats.
- Dried thyme (½ teaspoon) or fresh (2 sprigs): Adds herbal earthiness to harmonize the flavors.
- Salt & pepper (to taste): Essential seasoning to enhance every bite.
- Red wine (½ cup, optional): Lends a luxurious depth and slight acidity to balance richness.
- Beef broth (2–3 cups): Builds the stew’s comforting, savory liquid foundation.
- Fire-roasted diced tomatoes (1 14.5-oz can): Give a smoky, bright tomato flavor with a bit of texture.
- Potatoes (2 medium, peeled and diced into ½” cubes, about 2-3 cups): Soften to creamy perfection and help thicken the stew naturally.
- Canned beans (2 15-oz cans, rinsed and drained): Brown, kidney, or pinto beans add hearty, creamy texture and fiber.
- BBQ sauce, Worcestershire sauce, maple syrup: Used at the end to balance flavors with sweet, tangy, and umami notes.
- Cornstarch slurry (2 teaspoons cornstarch whisked in 1 tablespoon cold water, optional): For thickening if you want your stew extra rich and clingy.
How to Make Sausage and Bean Stew (Bonfire Stew) Recipe
Step 1: Prep Your Ingredients and Tools
Before you dive in, gather all your ingredients and make sure your 5-6 quart Dutch oven or a heavy-bottomed pot is ready. Prepping your vegetables and slicing the sausage will keep things smooth and enjoyable as you cook.
Step 2: Cook the Bacon Slowly and Crisply
Start by frying the diced smoky bacon over medium heat. Take your time so the fat renders slowly and the bacon crisps without burning. Don’t rush this step — those rendered drippings are liquid gold and will infuse your stew with incredible flavor. Once golden and crispy, scoop out the bacon and set aside to add back later.
Step 3: Brown the Sausage in the Bacon Fat
Drop the sausage slices straight into that flavorful bacon fat and let them brown slowly for 4 to 5 minutes. You want a golden edge for that beautiful caramelized taste that complements the smokiness perfectly. This step builds the foundation for a stew bursting with smoky, meaty goodness.
Step 4: Soften Your Veggies and Build Flavor Layers
Add the diced onions, carrots, and a pinch of salt right to the pot. Cooking them gently brings out their natural sweetness and softens them just right. After about 6-8 minutes, stir in the minced garlic, tomato paste, smoked paprika, thyme, and black pepper. Toast the tomato paste for a couple of minutes—the aroma that fills your kitchen here is downright irresistible.
Step 5: Deglaze the Pot with Wine (or Broth)
Pour in the red wine if using, scraping up all those delicious browned bits from the pot’s bottom. Those bits dissolve into the liquid, deepening the stew’s flavor profile beautifully. Let the wine reduce for a couple minutes; if you’re skipping wine, simply splash in some broth at this point to deglaze.
Step 6: Add the Remaining Ingredients and Simmer
Next, add the beef broth, fire-roasted diced tomatoes, diced potatoes, cooked bacon, and rinsed beans. Bring everything to a gentle boil, then reduce the heat and let it simmer, partially covered, for 25 to 30 minutes. The potatoes should be tender and the stew thickened exactly how you like it. Add a splash more broth if it’s too thick—but remember, this stew should have body, not be watery.
Step 7: Season, Thicken, and Finish Up
Now comes the fun part: taste your stew and season it with BBQ sauce, Worcestershire sauce, maple syrup, salt, and pepper. These add layers of sweetness, tanginess, and umami that bring everything together brilliantly. Want it thicker? Stir in the cornstarch slurry and let it gently cook for an extra few minutes until perfectly luscious.
How to Serve Sausage and Bean Stew (Bonfire Stew) Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few snips of green onion can brighten the dish up beautifully. A dollop of sour cream or a handful of shredded cheese on top also adds creamy richness that balances the smoky, hearty elements.
Side Dishes
This stew shines alongside crusty artisan bread, warm buttered biscuits, or even a simple leafy green salad to add a fresh contrast. The bread is perfect for soaking up every last drop of that thick, savory stew liquid.
Creative Ways to Present
Serve it in rustic enamelware bowls to channel that back-to-nature bonfire vibe or ladle it into mini cast iron skillets for a cozy dinner party feel. For an extra treat, top with crispy fried onion strings or a drizzle of chili oil to bring a little flair and heat.
Make Ahead and Storage
Storing Leftovers
Let your Sausage and Bean Stew cool down before transferring it to airtight containers. It keeps wonderfully in the fridge for up to 3 days, and the flavors actually deepen overnight, making leftovers even better.
Freezing
This stew freezes like a dream. Portion it into freezer-safe containers, leaving some headspace for expansion, and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally. If it’s too thick after storage, add a splash of broth or water until it reaches your desired consistency. Avoid microwaving if possible to keep the textures intact.
FAQs
Can I use different types of sausage?
Absolutely! While smoked sausage or kielbasa is traditional and gives great smoky flavor, you can experiment with chorizo, Italian sausage, or even vegetarian sausage alternatives depending on your taste preferences.
Is red wine necessary in the recipe?
Red wine adds wonderful depth and complexity but it’s entirely optional. If you prefer to skip it, just use extra broth for deglazing, and your stew will still be deliciously rich.
How can I make this stew thicker?
Using the optional cornstarch slurry towards the end of cooking will give you a nice, thick stew. Another way is to let it simmer uncovered for a few extra minutes to reduce the liquid naturally.
What kind of beans work best?
Brown beans give a lovely rustic feel, but kidney or pinto beans are just as tasty. Rinsing them well before adding helps prevent the stew from becoming too starchy or thick.
Can this stew be made in a slow cooker?
Definitely! Follow the initial browning steps on the stove, then transfer everything to your slow cooker and cook on low for 6-8 hours. You may want to add thicker ingredients like potatoes later to avoid them getting too mushy.
Final Thoughts
This Sausage and Bean Stew (Bonfire Stew) Recipe is pure comfort in a bowl, perfect for cozy nights or feeding a hungry crowd. It’s the kind of meal that warms your heart and soul with its layers of smoky, savory flavor and homey textures. Give it a try and I promise, it will become one of your go-to recipes for both casual gatherings and quiet dinners alike. Enjoy every spoonful!
Print
Sausage and Bean Stew (Bonfire Stew) Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
Description
A hearty and flavorful Sausage and Bean Stew, also known as Bonfire Stew, perfect for cozy gatherings. This rustic stew combines smoky bacon, smoked sausage, tender potatoes, beans, and fire-roasted tomatoes, simmered slowly with aromatic spices and a touch of red wine for depth. Ideal for a comforting meal served with crusty bread or buttered biscuits.
Ingredients
Meat and Bacon
- 4 slices smoky bacon, diced
- 1 pound smoked sausage or kielbasa, sliced into coins
Vegetables and Aromatics
- 1 large onion, diced (about 2 cups)
- 2 large carrots, sliced into half-moons (about 2 cups)
- 2 cloves garlic, minced (about 2 teaspoons)
- 2 medium potatoes, peeled and diced into ½” cubes (about 2–3 cups)
Liquids and Canned Goods
- ½ cup red wine (optional, adds depth)
- 2–3 cups beef broth (or enough to cover)
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 2 (15-oz) cans rinsed and drained beans (brown beans, kidney beans, or pinto beans)
Spices and Seasonings
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme (or 2 sprigs fresh)
- Salt & pepper to taste
- BBQ sauce, Worcestershire sauce, maple syrup (to season to taste)
Thickening Agent (Optional)
- 2 teaspoons cornstarch whisked into 1 tablespoon cold water to make a slurry
Instructions
- Prep: Gather all ingredients and have a 5-6 quart Dutch oven or heavy-bottomed pot ready for cooking. Dice bacon, slice sausage, chop onion, carrots, and potatoes, and mince garlic.
- Cook the bacon: Place the pot over medium heat and add the diced smoky bacon. Cook slowly until the bacon is crispy and fat is rendered, avoiding high heat to prevent burning. Remove bacon with a slotted spoon and set aside, leaving drippings in the pot.
- Brown the sausage: Add sliced smoked sausage into the bacon drippings in the pot. Cook for about 4–5 minutes until sausage is golden and browned around edges, enhancing smoky flavor.
- Soften the vegetables: Add diced onion, sliced carrots, and a pinch of salt to the pot. Cook for 6–8 minutes, stirring occasionally until vegetables soften and become fragrant. Stir in minced garlic, tomato paste, smoked paprika, thyme, and black pepper. Cook for an additional 1–2 minutes to toast the tomato paste and deepen flavors.
- Deglaze the pot: Pour in the red wine if using, scraping up browned bits stuck to the pot bottom. Let the wine reduce slightly for 2–3 minutes to concentrate flavor. If skipping wine, add a splash of beef broth instead.
- Simmer the stew: Add 2 cups of beef broth, fire-roasted diced tomatoes, diced potatoes, rinsed beans, and the cooked bacon back into the pot. Bring mixture to a gentle boil, then reduce heat to low. Cover the pot partially and simmer for 25–30 minutes until potatoes are tender and stew thickens. Add more broth if needed to maintain a stew consistency.
- Finish and serve: Taste and adjust seasoning with BBQ sauce, Worcestershire sauce, maple syrup, salt, and pepper according to preference. For a thicker stew, stir in the cornstarch slurry and simmer on medium-low for a few more minutes until thickened. Serve hot alongside crusty bread or buttered biscuits for a comforting meal.
Notes
- Use smoked sausage or kielbasa for authentic smoky depth; Italian sausage or other types will change the flavor profile.
- Red wine is optional but adds a rich complexity to the stew.
- Beans can be swapped based on preference; brown beans give a rustic character.
- If you prefer a thicker stew, the cornstarch slurry is essential.
- The stew tastes better the next day as flavors meld together, making it great for leftovers.
