I was calling this hungarian stew (not sure why) until I asked a friend what she called it. Harvest stew…..as in what is fresh for the season. I thought that fit. I have been known to sub what I can to save money. I love to watch my kids eat this and ask, “What new food are we trying today?”.
- 2 tablespoons butter or oil (soy butter due to allergies)
- 1 large Turkey Kielbasa sliced
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 3 cups chicken broth or beef broth (We have to be picky due to allergies and have to use Swanson's)
- Salt and Pepper to taste (We like it with 1T of each salt and pepper but not everyone is us:))
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon rubbed sage
- 1 bay leaf
- 3 cups cubed and peeled sweet potatoes
- 3 large potatoes, peeled and cubed
- 2 cups carrots, peeled and cubed
- 1 large green pepper cut in chunks
- 1 large red pepper cut in chunks
- 1 package Mushrooms thick slices
- Melt the butter in a large skillet over medium-high heat. Add in the garlic and onion, and cook until the onion has softened, Then add Kielbasa slices to let them brown for a few minutes.
- Place the sausage and onions into a large saucepan. Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.
- Stir in the rest of ingredients. Return to a simmer, uncovered, stirring occasionally until potatoes are tender (I usually bring back to a medium boil and let cook until the sweet potatoes disintegrate and thicken the juices. In our family we have allergies and picky eaters so I have changed up a recipe a friend gave to me. I cook it till my sweet potatoes are pretty much disappeared and dissolved:) the create a thick broth or creamy texture for the stew then). Remove the bay leaf and serve.
Copyright 2007 - 2012 Tanya Jolly & Sally Stevens