Hearty Kielbasa Stew

"A tummy filling one pot meal - just add some rye bread for dunking in the sauce."
 
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photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
50mins
Ingredients:
15
Serves:
4-6
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ingredients

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directions

  • Heat butter in a Dutch oven, add kielbasa and brown lightly over medium high heat.
  • Remove with a slotted spoon and set aside.
  • Add carrots, celery and onion and cook over medium heat until softened.
  • Add remaining ingredients and kielbasa, bring to a boil, reduce heat, cover and simmer 20 minutes or until vegetables are tender.

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Reviews

  1. Koechin Chef
    This a WONDERFUL RECIPE! I used Hunt's Fireroasted Tomatoes with Garlic for the diced tomatoes, and just realized, that I completely missed the wine or apple juice. But it was still fntastic. Now I have to try it with the wine!! Thanks for sharing. Koechin
     
  2. rosslare
    Tasty one! Cabbage really shines in this stew, weather you usually like cabbage or not, it is the heart and soul in here.
     
  3. Cinizini
    A very flexible recipe, and even better the next day, and the day after that! Wonderfully rich flavor that blends and improves over time. I substituted a 28 oz can of crushed tomatoes for the non-diced tomatoes in the recipe because that was what I had on hand; I also threw in a can of cannelini beans and used garlic sausage instead of kielbasa (though the flavor was very similar). I also used a couple sprigs of fresh thyme instead of dried and added a dash of cayenne pepper. I cooked it over low heat on the stovetop for close to two hours, and served it with Turkish cornbread #16641. Thanks!
     
  4. abloom69
    I have made this twice now for two different groups of friends and everyone has enjoyed it. I cooked exactly as described, I'm sure you could get different results with another type of sausage. Get a flavourful one. This also freezes great. Thanx
     
  5. Lori Mama
    To quote my husband "This is really good. Lots of flavor." (he's doing the thumbs up sign)Had to sub. the apple juice/wine with chicken stock as I didn't have either on hand.
     
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Tweaks

  1. Christy A.
    When I made this recipe, I double the kielbasa I didn’t cook it initially but started with sautéing the onions. For the carrots and cabbage I just used a shredded coleslaw package. Instead of the tomato soup I used chicken broth. I also use the canned of fire roasted diced tomatoes. I skipped the bay time and salt and just used Old Bay and fresh ground pepper. I also added cauliflower to the sautéed vegetables at the beginning. I serve this hard he still over basmati rice cooked in chicken stock. De Lish!
     
  2. Cinizini
    A very flexible recipe, and even better the next day, and the day after that! Wonderfully rich flavor that blends and improves over time. I substituted a 28 oz can of crushed tomatoes for the non-diced tomatoes in the recipe because that was what I had on hand; I also threw in a can of cannelini beans and used garlic sausage instead of kielbasa (though the flavor was very similar). I also used a couple sprigs of fresh thyme instead of dried and added a dash of cayenne pepper. I cooked it over low heat on the stovetop for close to two hours, and served it with Turkish cornbread #16641. Thanks!
     

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