When I was growing up, Savory Sausage Stew made a frequent appearance on the dinner table during the cold months. It was easy to make and easy to love. I'm not sure why it took me this long to try to make it myself.

I was reminded of the stew when my friend Dom posted a similar recipe on his blog for Meatball Stew. I really had a craving for it after that.

I looked up the recipe in our old family cookbook (which I had published online years ago), and when I saw "condensed onion soup" among the ingredients I was taken aback. I'd never known my mom to use canned soup in any of her recipes, but apparently that's how she made it in 1993. I mentioned this to her yesterday and she said, "Oh we don't make it at all like that anymore."

This is my attempt at recreating that comforting stew and it turned out just right.

Makes about 6 servings

1-2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 lb fully cooked smoked sausage or kielbasa, cut into 1/2-inch slices
2 cups cubed potatoes
1 cup each frozen peas and diced carrots (or 10oz package of frozen mixed vegetables)
2 15-oz cans tomato sauce
2 cups beef broth
1 tsp Worcestershire sauce
salt & pepper to taste (I didn't use any, but depending on the salt content of your tomato sauce and broth you may want to)

Heat olive oil in a large dutch oven. Cook onion and garlic until softened, then add sausage and cook for a couple minutes. Drain off fat if there's a lot.

Stir in remaining ingredients and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 1-2 hours, until potatoes are tender.