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

Scale

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)

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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.