Summer Ale Kielbasa Stew Recipes

HEARTY KIELBASA STEW

Steps:

• 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.

KIELBASA STEW

Steps:

• In a large saucepan over medium heat, cook sausage in butter until brown. Pour broth, tomato soup and water into pan with sausage. Stir in cabbage, onion and bell pepper and season with salt and pepper. Bring to a boil, then reduce heat and simmer 45 minutes, or until flavors are well blended. Stir in sour cream and heat through before serving.

KIELBASA SKILLET STEW

Steps:

• In a 12-in. skillet, cook bacon until crisp; remove to paper towel to drain. Cook sausage and onions in drippings over medium heat until onion is tender; drain. , Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender, stirring occasionally. Crumble bacon; sprinkle over stew.

SLOW COOKER KIELBASA STEW

Steps:

• Place half the sausage in a slow cooker, and top with the sauerkraut. Cover with the remaining sausage, apples, and onion. Top with the potatoes. Pour chicken broth over all, and sprinkle with caraway seeds.
• Cover, and cook on High 4 hours, or until potatoes are tender. Top each serving with Swiss cheese.

KIELBASA STEW

Steps:

• Put quinoa in a fine mesh sieve and rinse well. Sort lentils to ensure there isn't any rocks.
• Add rinsed quinoa, lentils and 2 ½ cups chicken stock or water in a 3 to 4 quart sauce pan on the stove over high heat, Bring to a boil, reduce to a simmer, cover and cook for 15 to 20 minutes until done. Strain if there is excess liquid.
• Prepare kielbasa and vegetables. Open tomatoes and get chicken stock. Measure out frozen veggies and spinach.
• In a 6 quart or larger sauce pan, heat oil. Add kielbasa, onions, carrots, bell pepper, and celery. Sauté for about 5 minutes until the onions become translucent.
• Stir in chipotle or jalapeno pepper, tomatoes in sauce, chicken stock, lentils and quinoa. Reduce heat and simmer for 10 minutes.
• Rough chop the frozen (thawing) broccoli to bite size pieces.
• Stir in corn, peas, broccoli, spinach, and parsley. Simmer for another 3 - 5 minutes to heat the frozen veggies and wilt the spinach.
• Enjoy!

KIELBASA STEW 'AKA' SAUSAGE STEW

Steps:

• In a 5 quart pot, start bringing 2 qaurt of water to a boil over Med/High heat. Add butter/margarine.
• Add cut potatoes. (They take the longest to cook.) Let them boil a minute or two.
• Add broccoli and stir.
• While waiting for a boil, I cut the onion and Kielbasa, then add.(You can cut the Kielbasa more 'bite size', we just like the big circles:).
• Check potatoes for tenderness. Do not over boil. If potatoes are ready, turn down heat to Low. Slowly stir in both cans of cream of mushroom soup 'till smooth. Stir for a minute or two, then serve.