Mississippi Disaster Stew

Name: Mississippi Disaster Stew
Yield: 4 people
Ingredients: 800 g beef stew meat, cubed; 2 large onions, roughly chopped; 3 cloves garlic, minced; 2 large carrots, sliced diagonally; 3 large waxy potatoes, halved lengthwise; 2 smoked sausages, left whole; 2 cans diced tomatoes (800 g total); 500 ml beef stock; 2 bay leaves; 1 tbsp paprika powder; 1 tbsp mustard; 2 tbsp oil; salt and pepper to taste

Based on:

TypeMain course

Serves4 people

DateNovember 15, 2026

Stew with capsized ship of sausage and potato, half sunken in sauce.

A steaming stew with shipwreck shapes: whole sausage and halved potato form a capsized paddle steamer, half sunk in sauce. The dish shows the ship partially submerged, nodding to the Mississippi disaster. Comforting, warming, and low-effort.

Ingredients

800 g beef stew meat, cubed
2 large onions, roughly chopped
3 cloves garlic, minced
2 large carrots, sliced diagonally
3 large waxy potatoes, halved lengthwise
2 smoked sausages, left whole
2 cans diced tomatoes (800 g total)
500 ml beef stock
2 bay leaves
1 tbsp paprika powder
1 tbsp mustard
2 tbsp oil
salt and pepper to taste

Method

Heat the oil in a large stew pot and brown the beef on all sides.
Add onions, garlic, and carrot, and cook for 5 minutes.
Add diced tomatoes, stock, bay leaves, paprika, and mustard. Bring to a boil.
Place the halved potatoes and whole sausages on top of the stew mixture, partly submerged, partly above the sauce.
Cover and simmer on low heat for 2.5 hours, until the meat is tender.
Season with salt and pepper. Remove the bay leaves.
Arrange the potatoes and sausages back in the dish to form a capsized ship: sausages diagonally on the potatoes, half sunk in sauce.

Serving notes

Serve in a wide dish so the ship shape is visible.
Spoon extra sauce over the lower part of the 'ship' for a sinking effect.