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.
This stew starts with the basics of diced onion and kielbasa sauteed in a little butter.
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!
- 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, 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.
Nutrition Information:Yield: 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 Net Carbohydrates: 0g Fiber: 6g Sugar: 7g Sugar Alcohols: 0g Protein: 18g
This recipe was shared in Meal Plan Monday.