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Shepherd's Stew

Shepherd’s Stew
11 votes, 5.00 avg. rating (98% score)
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Yield: 6 servings

This hearty recipe for Shepherd's Stew is quick and easy to prepare -- and very good, too. For a thicker texture, add more meat.

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Photo/Art by Jen Perez


  • 1 pound sweet or hot Italian sausage, sliced
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 6 potatoes, peeled and diced
  • 1 cup sliced celery, including leaves
  • 2 cans (16 ounces each) whole tomatoes
  • 1/4 cup chopped fresh parsley
  • 1-1/2 cups beef broth or stock (or 2 beef bouillon cubes dissolved in 1-1/3 cups water)
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • juice of 1/2 lemon (optional)
  • salt to tasteIf you prefer, you may also add additional ground beef or pork for a heartier texture. Cook the meat with the sausage if using.


In a large saucepan or nonreactive Dutch oven, brown the sausage over medium heat. Add the onion and saute until transparent, about 5 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer, uncovered, for 45 to 60 minutes, or until the potatoes are tender. Remove the bay leaf before serving. Serve hot.

Updated Tuesday, January 21st, 2014

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8 Responses to Shepherd’s Stew

  1. Anonymous June 10, 2005 at 4:10 pm #

    This is really good.

  2. Rick Richardson August 28, 2005 at 3:25 pm #

    I added some Emeril seasoning to give some added zip. All in all a very good dish for weekend get togethers.

  3. Kate Charron October 8, 2005 at 11:02 am #

    I used ground pork and a ground sausage mix, which my whole family enjoyed greatly, Will be made again this fall as the cooler season arrives.

  4. Anonymous October 8, 2008 at 2:56 pm #

    This is delicious! Make extra and freeze some. Your family will be asking for more!

  5. Anonymous June 29, 2009 at 5:33 pm #

    Added a couple garlic cloves; no lemon juice and a can of tomatoes with diced chilis. Have had three guests request the recipe. Use mild sausage and skip the chilis for company! Wonderfully simple to prepare and tastes even better if you make it ahead so flavors meld. YUM!

  6. Anonymous January 6, 2010 at 8:28 am #

    I varied this recipe as it’s close to another one I make called German Stew with boiled-down tomatoes, potato, hamburg or steak, then you can put in other vegetables which I do from time to time!

  7. Anonymous January 6, 2010 at 10:50 am #

    Excellent stew, easy to make, and very filling!

  8. Michael Taylor January 6, 2010 at 6:26 pm #

    This is very easy and tasty, especially during our record cold spell down here in Florida.

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