If you’re craving something hearty, smoky, and bursting with comforting flavors, then you are going to love this Sausage and Bean Stew (Bonfire Stew) Recipe. This rustic dish is packed with tender potatoes, juicy smoked sausage, and rich beans, all simmered together with smoky bacon and a touch of spice. It’s just the kind of meal that warms you from the inside out, perfect for cozy nights or sharing around a table with friends. The depth of flavor, balanced texture, and inviting aromas make this stew a true crowd-pleaser—one you’ll want to make again and again.
Ingredients You’ll Need
Getting together the ingredients for this stew is a breeze, and each one plays a crucial role in building layers of flavor, texture, and that vibrant, mouthwatering color. From smoky bacon to fire-roasted tomatoes, these essentials come together flawlessly to create a stew that tastes richer than the sum of its parts.
- Smoky bacon (4 slices, diced): Adds crispy, savory depth and a rich fat base for cooking.
- Smoked sausage or kielbasa (1 pound, sliced into coins): Provides juicy, smoky flavor and a hearty protein punch.
- Onion (1 large, diced): Brings sweetness and a savory base that softens beautifully.
- Carrots (2 large, sliced into half-moons): Add natural sweetness and lovely color contrast.
- Garlic (2 cloves, minced): Infuses the stew with aromatic warmth and subtle spice.
- Tomato paste (2 tablespoons): Intensifies the stew’s richness with a roasted, tangy undertone.
- Smoked paprika (1 teaspoon): Boosts the smoky notes and adds a mild, peppery warmth.
- Dried thyme (½ teaspoon) or fresh sprigs (2): Offers herbaceous aroma and earthiness to balance flavors.
- Salt & pepper (to taste): Essential for bringing all the flavors into harmony.
- Red wine (½ cup, optional): Adds complexity and depth, lifting the stew’s character.
- Beef broth (2–3 cups): The flavorful liquid that melds everything together into a luscious stew.
- Fire-roasted diced tomatoes (1 can, 14.5 oz): Introduce smokiness and a bit of acidity for freshness.
- Potatoes (2 medium, peeled and diced): Provide comforting starchiness and body to the stew.
- Beans (2 cans, 15 oz each, rinsed and drained): Brown beans, kidney beans, or pinto beans all work well, adding heartiness and fiber.
- BBQ sauce, Worcestershire sauce, maple syrup: Used to season the stew at the end, delivering subtle sweetness and tang.
- Cornstarch slurry (2 teaspoons cornstarch whisked into 1 tablespoon cold water, optional): Helps thicken the stew for a perfect consistency.
How to Make Sausage and Bean Stew (Bonfire Stew) Recipe
Step 1: Prep Your Ingredients and Equipment
Start by gathering all your ingredients and tools—a 5 to 6-quart Dutch oven or a heavy-bottomed pot is ideal to create even heat distribution. This step ensures you’re ready to go once the cooking begins and helps keep the process smooth and enjoyable.
Step 2: Cook the Bacon
Place the diced smoky bacon into your pot over medium heat. Cook it slowly until it crisps up and releases all its flavorful fat. Patience here is key; you want a gentle sizzle that draws out maximum flavor without burning. Once golden, use a slotted spoon to remove the bacon and set it aside, leaving the precious drippings behind to work their magic in the next steps.
Step 3: Brown the Sausage
Next, add your sliced smoked sausage directly to the bacony fat. Let it brown well around the edges, about 4 to 5 minutes. This step creates a caramelized crust that enhances the smoky richness of the sausage, deepening the overall flavor foundation of your stew.
Step 4: Soften the Vegetables and Build Flavor
Drop in the diced onion, carrots, and a pinch of salt to coax out their natural sweetness. Stir occasionally as they soften for about 6 to 8 minutes. Then, mix in minced garlic, tomato paste, smoked paprika, thyme, and freshly ground black pepper. Cook this mixture for an additional minute or two—this toasting step elevates the tomato paste and spices into a luscious, roasted layer of flavor.
Step 5: Deglaze the Pot
Pour in the red wine if you’re using it and scrape up every browned bit from the bottom of the pot. Those bits are flavor gold and will enrich your stew’s taste. Let the wine reduce for 2 to 3 minutes, condensing all that goodness into a silky base. If you skip the wine, just splash in some broth for deglazing.
Step 6: Simmer the Stew
Add in 2 cups of beef broth, fire-roasted tomatoes, potatoes, beans, and your reserved bacon. Bring everything to a gentle boil, then lower the heat to maintain a slow simmer. Partly cover the pot and let it cook for 25 to 30 minutes until the potatoes are tender and the stew thickens to your liking. If it gets too thick, simply add a bit more broth—it’s important to maintain that stew-like consistency, rich but not soupy.
Step 7: Finish and Season to Taste
Once done, taste your stew carefully and season with BBQ sauce, Worcestershire sauce, maple syrup, salt, and pepper to achieve that perfect harmony between smoky, sweet, and savory. If you prefer a thicker stew, whisk in your cornstarch slurry and simmer for a few more minutes. When everything looks and tastes heavenly, it’s time to serve.
How to Serve Sausage and Bean Stew (Bonfire Stew) Recipe
Garnishes
Fresh garnishes can brighten each spoonful and add amazing texture. Sprinkle chopped fresh parsley or green onions to introduce a fresh, herbal note and a pop of color. A dollop of sour cream or a splash of tangy yogurt also complements the smoky richness perfectly.
Side Dishes
This stew pairs wonderfully with crusty bread to soak up every bit of that luscious broth. Buttered biscuits, garlic bread, or even creamy mashed potatoes make excellent companions if you’re looking for extra comfort. Roasted seasonal vegetables or a simple green salad can lighten the plate if you want something fresh alongside.
Creative Ways to Present
Serve your Sausage and Bean Stew (Bonfire Stew) Recipe in rustic bowls straight from the pot to enhance the cozy vibe. For a fun twist, hollow out a crusty sourdough loaf and ladle the stew inside for an edible bowl experience. Hosting a casual dinner? Set up a stew bar with various toppings like shredded cheese, chopped herbs, and hot sauce options to let everyone personalize their bowls.
Make Ahead and Storage
Storing Leftovers
This stew actually tastes even better the next day once the flavors have melded overnight. Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 to 4 days, making it an ideal recipe for easy weekday meals.
Freezing
If you want to stash some away for later, this stew freezes beautifully. Let it cool completely, then transfer into freezer-safe containers or heavy-duty bags. It will stay delicious for up to 3 months—perfect for busy days when you need a quick, comforting meal.
Reheating
To reheat, thaw frozen stew overnight in the fridge or gently warm refrigerated portions on the stovetop over medium heat, stirring often. If the stew thickens too much upon cooling, just add a splash of broth or water to loosen it back up without losing that rich texture.
FAQs
Can I use different types of sausage for this stew?
Absolutely! While smoked sausage or kielbasa adds wonderful depth, you can experiment with spicy chorizo, bratwurst, or evenouille for various flavor twists. Just adjust seasonings accordingly so nothing overpowers the stew.
Is it necessary to use red wine in the recipe?
Red wine is optional but recommended because it adds a lovely complexity and depth to the stew. If you prefer to skip alcohol, you can substitute with extra beef broth or a splash of balsamic vinegar for acidity.
What beans work best in the Sausage and Bean Stew (Bonfire Stew) Recipe?
Brown beans complement this dish beautifully for a rustic feel, but kidney beans and pinto beans also work well. Feel free to mix varieties to tailor the texture and flavor you prefer.
Can I make this stew vegetarian?
You can, but it will be quite different without the smoky bacon and sausage. Substitute with smoked tofu or plant-based sausage alternatives, and use vegetable broth to maintain flavor. Consider adding smoked paprika and liquid smoke to mimic the smoky notes.
How thick should the stew be when finished?
The stew should be thick and hearty, coating the back of a spoon, but not dry or overly dense. If it’s too runny, gently thicken with the cornstarch slurry; if too thick, loosen with a bit of broth until you get that perfect cozy consistency.
Final Thoughts
Trust me, once you try this Sausage and Bean Stew (Bonfire Stew) Recipe, it’s going to become your go-to comfort meal whenever you want something satisfying and packed with flavor. Its simplicity with a punch of smoky, sweet, and savory goodness makes it a dish that feels like a warm hug in a bowl. So gather your ingredients, grab your favorite pot, and dive into this delicious stew experience. Your taste buds will thank you!
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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
This hearty Sausage and Bean Stew, often known as Bonfire Stew, is a comforting one-pot meal bursting with smoky bacon, savory smoked sausage, tender vegetables, and rich beans. Slow-simmered to deepen flavors and finished with a splash of BBQ and Worcestershire sauces, it’s perfect for chilly nights and gatherings, 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
- 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)
- 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)
Seasonings and Extras
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme or 2 sprigs fresh thyme
- Salt and black pepper to taste
- BBQ sauce, to taste
- Worcestershire sauce, to taste
- Maple syrup, to taste
- 2 teaspoons cornstarch whisked into 1 tablespoon cold water (optional slurry for thickening)
Instructions
- Prep: Use a 5-6 quart Dutch oven or heavy-bottomed pot. Prepare and measure all ingredients before starting.
- Cook the bacon: Heat the pot over medium heat and cook the diced bacon slowly until crispy and fat is rendered, about 6-8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- Brown the sausage: Add the sliced smoked sausage to the bacon drippings and cook for 4-5 minutes, until golden around the edges, to develop smoky flavor.
- Soften the vegetables: Add diced onion, sliced carrots, and a pinch of salt. Cook for 6-8 minutes, stirring occasionally, until softened and fragrant. Stir in minced garlic, tomato paste, smoked paprika, thyme, and freshly ground black pepper. Cook for 1-2 minutes to toast the tomato paste and release deeper flavors.
- Deglaze the pot: Pour in the red wine if using; otherwise, add a splash of broth. Scrape up browned bits from the bottom to incorporate flavor. Let the wine reduce for 2-3 minutes.
- Simmer the stew: Add 2 cups beef broth, fire-roasted diced tomatoes with their juice, diced potatoes, rinsed beans, and the cooked bacon back into the pot. Bring to a gentle boil, then reduce heat to low and partially cover. Simmer for 25-30 minutes until potatoes are tender and stew thickens. Add more broth as needed for desired consistency.
- Finish and serve: Taste and adjust seasoning with BBQ sauce, Worcestershire sauce, maple syrup, salt, and pepper. For a thicker stew, stir in the cornstarch slurry and simmer for a few more minutes until thickened. Serve hot with your favorite bread or biscuits.
Notes
- Use smoky bacon and smoked sausage for the best flavor.
- Red wine is optional but adds great depth.
- Adjust broth quantity to get your preferred stew thickness.
- Beans can be any type you prefer; brown beans create a rustic feel.
- Adding cornstarch slurry is optional to thicken stew.
- Maple syrup adds a subtle sweetness balancing the savory flavors.
- Serve with crusty bread or buttered biscuits for a heartier meal.
