Hearty Kielbasa Stew
Dive into comfort food heaven with this hearty kielbasa stew, a soul-warming one-pot wonder packed with bold flavors and wholesome ingredients. Tender russet potatoes, sweet carrots, and crisp celery meld seamlessly with smoky kielbasa sausage in a savory broth of chicken stock, crushed tomatoes, and a touch of tomato paste. Infused with aromatic garlic, onions, bay leaves, thyme, and smoked paprika, this robust stew delivers layers of satisfying depth in every spoonful. Ready in just an hour, it’s perfect for a cozy weeknight meal or an easy crowd-pleaser. Serve it piping hot with a sprinkle of fresh parsley and a side of crusty bread for a complete, comforting dish you'll return to time and again!
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Recipe Information
Ingredients
- 1 lb kielbasa sausage
- 4 medium russet potatoes
- 3 medium carrots
- 2 pieces celery stalks
- 1 large onion
- 3 pieces garlic cloves
- 2 tbsp olive oil
- 6 cups chicken broth
- 1 14 oz can crushed tomatoes
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp (chopped) fresh parsley
Instructions
Slice the kielbasa sausage into 1/4-inch rounds, dice the onion, and mince the garlic. Peel and cut the potatoes and carrots into bite-sized chunks, and slice the celery stalks.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the kielbasa slices and cook until lightly browned on both sides, about 5 minutes. Remove the kielbasa and set it aside.
In the same pot, add the onions, carrots, and celery. Sauté until the vegetables start to soften, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Pour in the chicken broth, crushed tomatoes, and tomato paste. Stir to combine.
Add the diced potatoes, browned kielbasa, bay leaves, thyme, smoked paprika, salt, and black pepper. Stir to evenly distribute the seasonings.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pot and let the stew simmer for 25-30 minutes, or until the potatoes and carrots are tender.
Taste the stew and adjust the seasoning with more salt or pepper if needed.
Remove the bay leaves before serving. Garnish each bowl with fresh chopped parsley for a burst of color and flavor.
Serve hot with crusty bread on the side if desired. Enjoy!
Nutrition Facts
Calories |
2416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.6 g | 162% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 9253 mg | 402% | |
| Total Carbohydrate | 235.9 g | 86% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 52.7 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 596 mg | 46% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 8529 mg | 181% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
