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Banger Stew

Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Author Eva Kosmas Flores


  • 6 Banger Sausages
  • 4 Red Potatoes peeled and cut into chunks
  • 3 Carrots sliced
  • 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


  1. 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.
  2. 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.
  3. 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.