This recipe is based off of one that my mom makes that I absolutely love. She uses beef instead of Irish banger sausages, but the sausages were on sale after St. Patrick's Day and the beef wasn't, so....sausage it was!
I changed it a bit and added some more carrots and substituted green beans for peas, but if you like peas go ahead and throw them in there too. Don't be scared now, that's the advantage of making stews! You can throw in whatever odd vegetables you have lying around the freezer and it will usually still come out great. Happy stew-making!
4 Red Potatoes, peeled and cut into chunks
2 Cloves Garlic, minced
1 Onion, chopped
2/3 lb Green Beans, trimmed
3 and 1/3 cup Water
1/2 Cup Olive Oil
1/3 Cup Four, plus 6 teaspoons
1 Cube Beef Bouillon
1/2 Teaspoon Worcestershire Sauce
1 Teaspoon Salt
1/2 Teaspoon Pepper
Slice the sausages into fifths. Roll them around in the 1/3 cup of flour so that their surface is covered with flour. Heat the olive oil in a large dutch oven over medium high heat. Fry the sausage pieces until they are slightly browned on all sides, about 10-15 minutes. Take the sausages out of the pan and set them aside. Reduce the heat to medium, then add the potatoes, carrots, garlic and onions and cook them in the oil for about 5 minutes, or until the onions begin to become tender.
Add the flour, 1 teaspoon at a time, mixing well after each addition. You can add more or less teaspoons depending on how thick you'd like the stew's sauce to be (I like mine to be the consistency of gravy, which is what 6 teaspoons will give you). Then add the water, salt, pepper, bouillon cube, and Worcestershire sauce. Cover the pan and simmer the stew over medium low heat for 15 minutes, stirring every 7 minutes or so.
Stir in the sausages and green beans and continue to cook for an additional 30 minutes, stirring every 10 minutes to keep the bottom from burning. Remove the pan from heat and serve immediately with a side of Red Mashed Potatoes.
Red Mashed Potatoes
11 Red Potatoes, peeled
1 Cup Milk
2/3 Cup Sour Cream
4 Tablespoons Butter
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Salt
Place the potatoes in a large stew pot and add water until the potatoes are just covered. Turn the heat to medium high and allow the potatoes to boil for 15-20 minutes, or until they can be pierced easily with a fork. Strain the potatoes and then mash them with a potato masher until all of the potatoes are crumbled. Then add the butter, milk, sour cream, garlic powder and salt and continue to mash the mixture until all of the ingredients are thoroughly combined and the potatoes are light and fluffy. Serve immediately.