This robust Sausage and Mushroom Stew is a true comfort food classic, perfect for chilly evenings. The dish combines the savory, smoky depth of kielbasa with earthy mushrooms, hearty potatoes, and crisp-tender carrots and cabbage. By baking everything together in a covered Dutch oven, the flavors meld beautifully without the need for constant stirring or stovetop supervision. The creamy mushroom soup base creates a rich, cohesive sauce that coats every bite. It’s a simple, satisfying meal that feels rustic and home-style, requiring minimal active effort but delivering maximum flavor. Serve it hot with crusty bread for a complete dinner that feeds a crowd with ease.
Sausage And Mushroom Stew
Description
This robust Sausage and Mushroom Stew is a true comfort food classic, perfect for chilly evenings. The dish combines the savory, smoky depth of kielbasa with earthy mushrooms, hearty potatoes, and crisp-tender carrots and cabbage. By baking everything together in a covered Dutch oven, the flavors meld beautifully without the need for constant stirring or stovetop supervision. The creamy mushroom soup base creates a rich, cohesive sauce that coats every bite. It&# 226;ÂÂs a simple, satisfying meal that feels rustic and home-style, requiring minimal active effort but delivering maximum flavor. Serve it hot with crusty bread for a complete dinner that feeds a crowd with ease.Ingredients
Directions
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Preheat the oven to 350ðF (175ðC).
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Slice the kielbasa sausage into 1-inch rounds.
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Halve the fresh mushrooms and cut the potatoes into 1-inch chunks.
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Coarsely chop the head of cabbage and cut the carrots into 1-inch pieces.
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Coarsely chop the onions.
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Trim and cut the green beans into 1-inch pieces.
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In a large ovenproof Dutch oven or casserole dish, combine the sausage, mushrooms, potatoes, carrots, onions, green beans, and cream of mushroom soup.
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Cover the dish tightly with a lid or foil.
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Bake in the preheated oven for 1 hour and 15 minutes.
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Remove from the oven, uncover, and stir the mixture thoroughly.
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Add the chopped cabbage to the dish and stir to combine.
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Re-cover the dish and return to the oven.
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Bake for an additional 30 minutes, or until all vegetables are tender.
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Remove from the oven and stir again before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 44.0kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 10.0mg1%
- Total Carbohydrate 6.6g3%
- Dietary Fiber 2.0g8%
- Sugars 4.0g
- Protein 6.2g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, adding a splash of water or broth if the stew has thickened too much.
Substitutions: You can use smoked turkey sausage or chicken sausage for a leaner option. If fresh green beans are unavailable, frozen cut green beans work well; add them at the same time as the cabbage to prevent overcooking.
Variations: For extra richness, stir in a cup of heavy cream or milk before the final baking stage. Add a teaspoon of garlic powder or dried thyme to the soup base for added aroma.
Tip: Ensure your Dutch oven is large enough (at least 5-6 quarts) to hold all ingredients without overflowing, especially after stirring in the cabbage.
