Sausage-and-Vegetable Stew

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I was really impressed with how this turned out. After reading reviews, I opted to use chicken broth rather than water, Italian sausage for my meat out of preference, and cooked the carrots and potatoes about 10-15 minutes longer than written because they were still pretty firm. I also used a little less red onion, skipped the parsnips because I had none, and topped it w/ sour cream and a baguette. I did not find the flavor to be too "vinegary" at all. Out of convenience (and because I'm a little lazy I threw in baby carrots instead of getting whole carrots and cutting them up...good enough for me!

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I actually saw this recipe in my first edition of the Food Network magazine and decided to give it a try. It was so easy to make and turned out really great. I was a bit skeptical about the recipe at first given that the base is just water, but there was so much flavor to it. I didn't have red onion so I used a yellow onion instead and it was still delicious. Already added it to my recipe collection!

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My daughter and I made this stew on a snowy afternoon and loved it! I used fresh italian sausage, though, not kielbasa. That added a ton of flavor and I omitted the parsnips (they didn't look very good at my grocers and added extra potatoes and carrots. I probably cooked it about 30 minutes and by that time the sausage was cooked and the vegetables were perfect. I will make this many more times--it's quick and very delicious!

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i took the advice from the 1st comment and the stew was really good. although i added 4 cups of water and 4 cubes of chicken boullion. i will be making this stew again for my family!

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The basic recipe is good but it helps to tweak it alittle. First use smoked paprika or a teaspoon of cumin to add the smoked flavor. Second, 6oz of kielbasa isn't enough - I used a full 16oz, and one parsnip is plenty. Before adding onions and garlic to the pan, use the hot oil to brown the sausage and then remove it to a papertowel lined plate to drain. The last adjustment was to use low sodium chicken stock instead of the 4 cups of water - it adds much more flavor to the sauce.

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I made this last night for my family and I was greatly disappointed. I found the parsnip to be overwhelming and the broth to be just so-so. It's not something that I'll be making again as it wasn't a wow dish for me.

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We love Kielbasa at our house, so I am always looking for a different way to prepare it. As always, Food Network comes through again! This reminds me a little of Hungarian fare. Delicious, hearty and filling, this is especially perfect for a winter day. It is quick, too! I like the veggies chunky and the kielbasa cut in half longwise and then fairly thick slices. Very different flavor, but one I'm sure you will enjoy. The first bite takes you back a bit because of the slight vinegar taste, but by the time you have had 2-3 spoons full you are hooked. Delicious with a green salad and crusty sourdough. My experience was that the carrots and potatos needed about an extra 10 minutes to become nicely tender.