Farmer's stew from the Dutch oven

Hearty, warming & perfect for cold days

When it's cold and uncomfortable outside, there's hardly anything better than a hearty farmer's stew. Savory, aromatic and with plenty of ingredients – just right for autumn and winter.

The stew turns out particularly well in a Dutch Oven or Potjie: The cast iron stores heat evenly and ensures that vegetables and meat can infuse wonderfully. Of course, the recipe also works in a normal saucepan – but outdoors over an open fire, it simply tastes a little better.

Ingredients (for approx. 6 people)

• 300 g pork belly, diced

• 100 g smoked sausage, sliced

• 2 bell peppers

• 500 g potatoes, waxy

• 500 g carrots

• 200 g mushrooms

• 400 g onions

• 400 g strained tomatoes

• 200 ml red wine (optional)

• 1 tbsp paprika powder (sweet)

• 3–4 tbsp oil

• approx. 700–800 ml water or broth

• Salt & Pepper

To serve:

• Fresh farmer's bread

• Pickles

Preparation

1. Preparation

Cut potatoes, carrots, and bell peppers into bite-sized pieces.
Dice onions roughly.
Halve or quarter mushrooms.
Slice bacon and sausage.

2. Sautéing

Heat Dutch Oven or Potjie.

Render bacon without additional fat until lightly browned.
Add onions and sauté until translucent.

Add potatoes, carrots, and bell peppers and roast for 5–8 minutes, stirring occasionally.
Stir in paprika powder and roast briefly (do not let it burn!).

3. Deglazing & Simmering

Add mushrooms.

Deglaze with red wine and reduce briefly.

Add strained tomatoes and approx. 700–800 ml water or broth.
Everything should be barely covered.

Season with salt and pepper.

Close the lid and simmer over medium heat for 30–40 minutes until potatoes and carrots are soft. Stir occasionally.

4. Add sausage

Add smoked sausage during the last 10–15 minutes and let it heat through.

Season to taste at the end.

Serve

Serve hot – preferably with fresh farmer's bread and pickles.

💡Tips

• For a richer flavor, replace water with beef or vegetable broth.
• A splash of vinegar or a little sugar rounds off the taste.
• The stew tastes even better the next day.

A big thank you to Futterattacke for the inspiration and photos!