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 up the way I make it. It is now even thicker and richer in flavor than it was originally. I do still need to update the photos, but I’ll get to that one of these days :)
- 1 lb kielbasa, cut into 1/2 inch pieces
- 1 onion, diced
- 1 Tb butter
- 4 russet potatoes, peeled & cubed
- 4 c beef broth
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 1/2 tsp thyme
- 3/4 tsp parsley
- 2 cups frozen mixed vegetables
- 3 Tb cornstarch
- 1 c heavy cream or half & half
- 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.
- 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.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 596 Total Fat 40g Saturated Fat 18g Trans Fat 1g Unsaturated Fat 19g Cholesterol 106mg Sodium 1658mg Carbohydrates 43g Fiber 6g Sugar 7g Protein 18g