Pepper, Onion & Sausage Stew

It is a culinary symphony when everyday ingredients come together like this to create a such a flawless meal. On its own, it is splendiferous with chunks of rustic bread however I do enjoy this served with orzo and if in a pinch then pretty much any pasta will do. The red wine may be substituted with chicken stock, if you prefer.

Pepper, Onion & Sausage Stew

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3 tablespoons olive oil

2 cloves garlic, minced

1 medium yellow onion, sliced

1/2 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon smoked paprika

2 teaspoons dried oregano

2 red bell peppers, chopped

2 yellow bell peppers, chopped

1 375g Double Smoked Ukrainian Sausage Ring, sliced

1 can tomato paste

1 cup red wine 

1 can (796ml) low salt diced tomatoes

Heat a large stockpot, over medium heat with the olive oil. Add the garlic and onion and cook for 5 to 7 minutes, just until the onions are tender. Season with the salt and pepper, the smoked paprika and oregano. Add the red and yellow bell peppers and continue to cook for 5 minutes.  

Add the slices of sausage to the pan and cook them for 7 to 10 minutes, until they are browned. Add the tomato paste and allow it to caramelize in the pan for 3 minutes, then gradually whisk in the red wine to deglaze it and scrape up any brown bit from the bottom. Add the chopped tomatoes and bring the stew ti a boil. Once it comes to a boil, reduce the heat to low and simmer for 10 minutes.