One-Pot Midwest Sausage and Vegetable Stew

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A hearty, comforting stew featuring regional sausage and fresh vegetables simmered to tender perfection in a savory broth. This American-inspired one-pot recipe, ready in about 55 minutes, pairs smoked regional pork sausage, carrot, celery stalk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, sliced into 1/2-inch rounds smoked regional pork sausage
• 2 medium, peeled and diced carrot
• 2, diced celery stalk
• 1 large, diced yellow onion
• 3, minced garlic cloves
• 3 medium, diced into 1-inch cubes red potatoes
• 1 cup, trimmed and cut into 2-inch pieces green beans
• 4 cups chicken broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 12 oz sliced smoked regional pork sausage and sauté for 5 minutes until browned and edges are crispy.
2. Step 2: Add 1 large diced yellow onion, 2 diced celery stalks, and 2 diced medium carrots to the pot, cooking for 6-7 minutes until the vegetables soften and onions turn translucent.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, then add 2 tbsp tomato paste, stirring well to coat the vegetables and sausage.
4. Step 4: Add 3 diced medium red potatoes, 1 cup trimmed and cut green beans, 4 cups chicken broth, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil.
5. Step 5: Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until the potatoes are tender and the stew thickens slightly.