Kielbasa Stew – Our school lunch recipe wagon presents a school meal you can take to work or to school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and pack for the next day. Or, on the other hand, you can make our meals and freeze them for next week. Our special today is Kielbasa Stew
SCHOOL LUNCH RECIPE WAGON: Kielbasa Stew
This Polish sausage stew only needs a basket of warm bread on the side to complete a nourishing meal.
1 pound Kielbasa sausage, cut into 1 ¼ inch chunks
8 small white onions peeled
1 teaspoon dried majoram or thyme leaves, crumbled
8 small red potatoes, quartered
1 bay leaf
4 medium-size carrots cut into ½ inch thick slices
1 teaspoon cornstarch
Salt and ground black pepper to taste
1 cup frozen green peas or frozen cut green beans
Any
5-quart Dutch oven or kettle, Coke sausage pieces over moderate heat until they are browned on all sides, turning them frequently. Line up late with paper towels; use a slotted spoon, transfer the sausage to the plate and set them aside
Add
onions carrots and potatoes to the remaining drippings in the Dutch oven; Cook stirring occasionally, until the vegetables are lightly browned, about 10 minutes.
Return
the sausage to the Dutch oven; add majoram, bay leaf and all but 1 tablespoon of water. Increase the heat to high and bring the mixture to a boil. Reduce the heat to low, cover, and cook until the potatoes and carrots are tender, about 20 minutes. Meanwhile, in a cup, mix 1 tablespoon water and corn starch until smooth.
Stir
the cornstarch mixture and frozen peas into the sausage mixture. Increase the heat to high and bring the stew to a boil, stirring constantly. Continue cooking for five more minutes or until the pizza tender. Remove the bay leaf. Pack in a heated lunch box for a hot lunch to go.
Happy Back to School Year !!
SCHOOL LUNCH CHEF