Ingredients
The following ingredients have 4 Servings
- 4 medium Italian sausage links
- 1 medium yellow onion, chopped
- 3 medium garlic cloves, minced
- 3 medium carrots, peeled and chopped
- 2 medium celery stalks, chopped
- 2-4 tablespoons olive oil
- 5 cups low-sodium beef broth
- 1 cup water, plus 1 tablespoon, divided
- 1/2 cup barley, uncooked
- 1/8 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1 cup frozen corn
- 1 tablespoon cornstarch
Instruction
- Warm olive oil over medium heat in large pot or Dutch oven. Cook sausage links until browned on both sides. Transfer cooked sausages to plate.
- Sauté onion, carrots and celery in remaining oil, adding more if needed, 3 to 5 minutes to soften. Add garlic and cook until fragrant. Pour in beef broth and 1 cup of water. Season with red pepper flakes, Italian seasoning, salt and pepper.
- Slice sausage links into coins and add to pot. Stir in barley. Bring stew to a boil. Reduce heat and simmer 50 minutes.
- Add frozen corn and simmer 5 minutes.
- Whisk cornstarch and 1 tablespoon of water in small bowl. Stir mixture into stew and simmer until thickened, 1 to 2 minutes. Enjoy!
