Kielbasa, Stout and Sauerkraut Stew

Name: Kielbasa, Stout and Sauerkraut Stew
Total time: 2400 s
Yield: 6 to 8 servings
Cuisine: American
Ingredients: 2 tbsp. butter; 1 yellow onion, sliced; salt; 2 tbsp. olive oil; 1 lb. kielbasa sausage, chopped; 2 carrots, peeled and sliced into coins; 1 tbsp. mustard seed; 1 (12 ounce) stout beer; 1/2 lb. Yukon Gold potatoes, halved; 1 bunch mustard greens or kale, stems removed and thinly sliced; 2 cups sauerkraut, drained; 2 cups chicken stock; 3 tbsp. fresh parsley, chopped

Misa Küchenchef @cook_7342984

Great for the winter (or any season as far as Im concerned 😉), this smoky salty stew will warm you...and then make you dream of it for all eternity lol...seriously...try this!!! It is sincerly delicious!!

Misa Küchenchef @cook_7342984

Saved

Ingredients

35-40 mins

6 to 8 servings

2 tbsp.butter
1yellow onion, sliced
salt
2 tbsp.olive oil
1 lb.kielbasa sausage, chopped
2carrots, peeled and sliced into coins
1 tbsp.mustard seed
1 (12 ounce)stout beer
1/2 lb.Yukon Gold potatoes, halved
1 bunchmustard greens or kale, stems removed and thinly sliced
2 cupssauerkraut, drained
2 cupschicken stock
3 tbsp.fresh parsley, chopped

Saved

Steps

35-40 mins

1

In a large dutch oven, add the butter, onion, and a pinch of salt. Cook on low until the onions have caramelized, about 10 minutes. Transfer the caramelized onions to a bowl and set aside.
2

In the same pan, add the olive oil and turn the heat to medium high. Add the sausage and brown for 1-2 minutes. Add the carrots and mustard seed and cook for 5 more minutes. Deglaze the pot with the beer. Add the potatoes, mustard greens or kale, and sauerkraut to the Dutch oven, along with the caramelized onions.
3

Add the chicken stock and parsley to the pot, and season with salt. Cook for 20 minutes until the potatoes are cooked through.