Looking for a hearty dish to serve on cold winter days? This Anna’s Linguica and Potato Stew recipe is the perfect choice! It’s loaded with potatoes, carrots, celery, onions, garlic and linguica sausage. The broth is made from chicken stock and tomatoes. Serve it up with some crusty bread for dipping in all that delicious sauce.
prep: 30 mins cook: 2 hrs 50 mins total: 2 hrs 80 mins Servings: 16 Yield: 16 servings
1 tablespoon dried basil
1 pound linguica sausage, sliced
1 large onion, sliced
6 slices bacon
½ cup red wine
3 pounds potatoes, cubed
4 small zucchini, sliced
2 cloves garlic, chopped
¼ cup chopped fresh parsley
2 (8 ounce) cans tomato sauce
salt and pepper to taste
In a skillet over medium-high heat, cook the bacon until crisp and evenly brown. Drain, reserving juices, and break into bite-size pieces. Place the pieces in a slow cooker. Cook the onion and garlic in the reserved bacon juices over medium heat until tender. Drain, and place in the slow cooker. Quickly brown the linguica sausage in the skillet over medium-high heat, and place in the slow cooker.
Add the potatoes, zucchini, tomato sauce, and red wine to the slow cooker, and season with parsley, basil, salt, and pepper. Stir to evenly distribute ingredients. Cover, and cook 2 1/2 hours on High, stirring occasionally, until the potatoes are tender.
Per Serving: 237 calories; protein 10.5g; carbohydrates 19.9g; fat 12.5g; cholesterol 28.8mg; sodium 656.6mg.