Beef & Sausage Recipe

Pat and Dredge

Pat the beef cubes dry with paper towels. Season lightly with 1 tsp of the kosher salt and 1/2 tsp of the black pepper, then toss the beef with the 2 tablespoons of flour until evenly coated. This promotes browning and helps thicken the sauce.

Heat 1 tablespoon of oil in a large heavy skillet or Dutch oven over medium-high heat. When the oil shimmers, add the beef in a single layer (work in batches if necessary to avoid crowding). Brown on all sides, about 3–4 minutes per side, until a deep caramelized crust forms. Remove browned beef to a plate and set aside.

Add the remaining 1 tablespoon oil to the same pan. Add the sliced smoked sausage and cook 2–3 minutes, turning so both sides brown and release some fat. Remove the sausage and set aside with the beef.

If the pan is dry, add a splash (about 1 teaspoon) of oil. Reduce heat to medium. Add the diced onion and cook 4–5 minutes until softened and beginning to color. Add the chopped green and red bell peppers and continue cooking another 3–4 minutes until peppers soften.

Add the minced garlic, smoked paprika, dried oregano, dried thyme and red pepper flakes (if using). Cook, stirring constantly, for 30–45 seconds until fragrant.

Pour in the optional red wine (or 1/4 cup of beef stock if not using wine) to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Allow the wine to reduce by about half, 2–3 minutes.

Stir in the tomato paste and cook 1 minute to remove the raw tomato taste. Add the reserved beef and sausage back to the pot along with the remaining beef stock (about 2 cups total), bay leaf, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. Bring to a gentle simmer.

Reduce heat to low, cover partially, and simmer gently for 1 to 1 1/4 hours, stirring occasionally, until the beef is tender and the sauce has thickened. If sauce reduces too quickly, add up to 1/2 cup more stock or water and continue cooking until desired tenderness.

When beef is tender, remove bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Stir in the chopped parsley and lemon juice (if using) to brighten flavors.

If you prefer a thicker sauce, mix 1 teaspoon flour with 1 tablespoon cold water to make a slurry; stir into simmering sauce and cook 2–3 minutes until thickened. Alternatively, simmer uncovered a few more minutes to reduce.

Serve warm over rice, mashed potatoes, polenta, or crusty bread. Garnish with extra parsley.