Kielbasa Stew
Warm, hearty, and undeniably comforting, this kielbasa stew is the perfect one-pot meal for cozy weeknight dinners or chilly weekends. Packed with smoky kielbasa sausage, tender russet potatoes, sweet carrots, and aromatic celery, every spoonful is a medley of savory flavors and satisfying textures. A robust base of chicken broth, tomato paste, and fragrant spices like paprika and thyme elevate this dish to soul-soothing perfection. Ready in just over an hour, this easy-to-make stew is ideal for busy families and yields enough to serve six. Pair it with crusty bread or a side of cooked rice for a filling, delicious dinner that's as inviting as it is nourishing.
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Recipe Information
Ingredients
- 1 pound kielbasa sausage
- 3 large russet potatoes
- 3 medium carrots
- 2 stalks celery stalks
- 1 large yellow onion
- 3 cloves garlic cloves
- 5 cups chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Slice the kielbasa into 1/2-inch thick rounds and set aside.
Peel the potatoes and cut them into 1-inch cubes. Slice the carrots into 1/4-inch thick rounds, dice the celery into small pieces, chop the onion, and mince the garlic.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced kielbasa and cook for 5-7 minutes, stirring occasionally until lightly browned. Remove the kielbasa with a slotted spoon and set aside.
In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
Add the minced garlic and tomato paste to the pot. Cook for 1-2 minutes, stirring constantly, until fragrant.
Pour in the chicken broth and stir to combine. Add the cubed potatoes, paprika, thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, uncovered.
Return the browned kielbasa to the pot and stir to combine. Simmer for an additional 15-20 minutes until the potatoes and carrots are tender and the flavors are well combined.
Remove the bay leaf from the stew and discard. Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped fresh parsley and serve hot with crusty bread or over cooked rice for a complete meal.
Nutrition Facts
Calories |
2362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.5 g | 143% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 8694 mg | 378% | |
| Total Carbohydrate | 256.0 g | 93% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 40.0 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 8545 mg | 182% | |
*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.
