Sausage Stew

This hearty Sausage Stew features smoky kielbasa, tender potatoes, and wholesome vegetables simmered in a savory broth. It’s an easy, one-pot Southern supper perfect for chilly evenings and busy weeknights.

Course Main Course

Cuisine American, Southern

Keyword sausage-stew, sausage-stew-recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 497kcal

Ingredients

1 1/2 lbs kielbasa 1/2-inch thick slices
2 Tbsp olive oil plus additional as needed
2-3 medium carrots peeled and diced
2 medium celery stalks diced
1 large sweet onion diced
3-4 medium garlic cloves minced
1 tsp dried thyme or 2-3 fresh sprigs of thyme
1 1/2 tsp seasoned salt adjust to taste
1 tsp black pepper
1 tsp onion powder
1 tsp smoked paprika
1 32 oz carton low sodium chicken broth or chicken stock
1 medium bay leaf
2 medium russet potatoes bite-size cubes (peel on or off)
2 15 oz cans white beans i.e. cannellini beans, navy beans or great northern beans drained
2 Tbsp tomato paste
1 Tbsp apple cider vinegar
2-3 Tbsp fresh chopped parsley

Instructions

Heat a large pot or Dutch oven over medium heat. Add the sliced kielbasa. Brown on both sides turning as needed. Transfer to a platter, leaving the rendered fat in the pot.
If the pot looks dry, add a splash of extra virgin olive oil. To the pot add carrot, celery and onion. Sauté over medium-high heat for 3-5 minutes or just until softened and lightly golden brown. Scrape any brown bits on the bottom of the pot.
Add the garlic, thyme. seasoned salt, black pepper, onion powder and paprika. Cook for 1 minute until fragrant.
Pour in the broth, add the bay leaf, potatoes, browned kielbasa along with any accumulated juices on the platter. Add the beans and tomato paste, stir to combine.
Bring to a gentle simmer, then partially cover the pot. Simmer for 25-30 minutes, or until the vegetables are fork tender.
*If you’d like a thicker stew, mash a small scoop of beans against the side of the pot and stir them back in, simmer uncovered or add additional tomato paste.
To the pot add the cider vinegar. Taste and adjust salt and pepper, if needed.
Ladle stew into bowls and top with chopped parsley. Serve with crusty bread, cornbread or a scoop of rice.

Notes

Sausage - Any fully cooked smoked kielbasa will work. Pork, beef, turkey, or a blend will work well. Avoid raw fresh sausages for this recipe.
Italian Sausage - If you want to make this using raw Italian sausage remove it from the casings and cook until no pink remains then proceed with the recipe scraping any brown bits from the bottom of the pot.
Beans - You can use cannellini beans, great northern beans, or navy beans.
Dried Beans - Cook 1 1/2 cups dried beans separately until tender then proceed with the recipe.
Add Greens - You could add a handful of chopped kale or spinach stirred in at the end of cooking.
Tomato Paste - Tomato paste doesn’t make the stew “tomato-y”, but it adds a slight sweetness that balances the smokiness.
Add Vinegar to Finish is Key - Without acid, the stew can taste flat or heavy. That final splash sharpens everything. You can use apple cider vinegar, red wine vinegar or rice wine vinegar. You could also replace vinegar with Worcestershire sauce.
Spice - You could amp up the heat adding crushed red pepper flakes or a few dashes of hot sauce before serving.
Similar Size Vegetables for Even Cooking - Keep diced vegetables similar in size so they finish cooking at the same time. No mushy carrots or undercooked potatoes.
Thickening the Stew - Mash some beans or let the stew simmer uncovered for the last 10 minutes. You can also stir in additional tomato paste at the end of cooking.
Thinning the Stew - Use extra chicken stock to thin the stew at the end of cooking.
Vegetarian Stew - Use a plant-based smoked sausage and vegetable broth. Increase the smoked paprika to help replace the sausage’s depth.

Nutrition