Easy Potato Stew

romanian potato sausage stew in a traditional bowl.

4.75 from 4 votes

This delicious sausage and potato stew with vegetables is a hearty meal ready in no-time, a comforting dish to warm you up in winter.

Prep Time20

Cook Time35

Total Time55

Course: Stews

Cuisine: Romanian

Servings:

Calories: 482kcal

Author: Adina

Ingredients

1 onion
2 garlic cloves
2 carrots
½ red bell pepper
1 small leek
1.7 lbs potatoes 800 g
1 tablespoon olive oil
1 tablespoon ground sweet paprika
2 tablespoons tomato paste
1 teaspoon dried marjoram
½ -1 teaspoon chili paste optional
2¾ cup chicken stock ca 650 ml
7 oz cabanossi 200 g, Note
fine sea salt and pepper
some fresh parsley

Instructions

Chop the onion and the garlic cloves finely. Slice the carrots, chop the red bell pepper into small cubes, and the leek into thin rings. Peel and cut the potatoes into regular cubes.
1 onion + 2 garlic cloves + 2 carrots + ½ red bell pepper + 1 small leek + 1.7 lbs potatoes/ 800 g
Saute vegetables: Heat the oil into a stew pot or Dutch oven. Add the onion to the pot and fry until translucent. Add the garlic, carrots, bell pepper, and leek and cook, stirring a few times in between, for about 5 minutes.
1 tablespoon olive oil
Add the ground paprika, tomato paste, potatoes, and marjoram and stir well. Add some chili paste to taste if you want the dish to be spicier, but that is optional.
1 tablespoon ground sweet paprika + 2 tablespoons tomato paste + 1 teaspoon dried marjoram + ½ -1 teaspoon chili paste
Add 2 cups/ 500 ml of the chicken stock, stir, cover the pot, and let cook on medium-low heat for about 10 minutes or until the potatoes are half cooked.
from a total of 2¾ cup chicken stock
In the meantime, slice the sausages. Add them to the pot and continue cooking for 10 or 15 minutes until the potatoes are soft.
7 oz cabanossi/ 200 g
Thicken the stew: Add the rest of the chicken stock if the liquid cooks down too much, it should not get dry; there should be quite a bit of sauce in the pot. If the sauce is too thin towards the end of the cooking process, remove the lid from the pot and continue cooking the stew for a few more minutes until the sauce thickens slightly.
Adjust the taste with salt and pepper, sprinkle with chopped parsley, and serve with pickled vegetables and bread.
fine sea salt and pepper + some fresh parsley

Notes

Sausage choice: Kielbasa, Spanish chorizo (not hot), or andouille would be fine. I've already made this potato stew with frankfurters, chorizo, and typical German sausages like bratwurst, grilling sausages, or other smoked sausages.

Nutrition