Kielbasa Stew is a rich and creamy stew with delicious flavor.
When I first made this stew, I made it a different way. But since then have changed it up and it is now even thicker and richer in flavor than it was originally.
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This stew starts with the basics of diced onion and kielbasa sauteed in a little butter.
I use a beef kielbasa to be biblically clean.
Add in a few russet potatoes for some heartiness.
Frozen mixed veggies make this stew and easy one for any night of the week. It is a great shortcut!
Enjoy this thick, rich stew!
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
Kielbasa Stew
Ingredients
- 1 lb kielbasa, cut into 1/2 inch pieces (see note)
- 1 onion, diced
- 1 tablespoon butter
- 4 russet potatoes, peeled & cubed
- 4 cup beef broth
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1/2 teaspoon thyme
- 3/4 teaspoon parsley
- 2 cups frozen mixed vegetables
- 3 Tablespoons cornstarch
- 1 cup heavy cream or half & half
Instructions
- To begin, saute the onion and kielbasa together with the butter in a Dutch oven. Cook until the onion are soft and the kielbasa is slightly browned.
- Add in all of the ingredients except the cornstarch and cream.
- Bring the soup to a boil, reduce the heat to low and let it simmer until the vegetables are cooked, about 10-15 minutes.
- Whisk the cornstarch and cream together in a small bowl or right in the measuring cup.
- Increase the heat for the soup and bring it back up to a gentle boil.
- Stir in the cream mixture. Let it cook one minute to thicken.
- Enjoy!
Notes
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.
I’m making this now. Smells wonderful. One thing. When I read the recipe I thought, Dutch oven? Don’t think it’ll fit in my Staub. I’m glad I listen to my inner voice and used my soup pot instead. I might have fit everything in the Staub (doubtful) but I’d never have been able to stir without spilling.