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

Scale

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

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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.