summer ale kielbasa stew

★★★★★ 1 Review
NakedMaggie avatar
By Maggie May Schill
from Jacksonville, FL

Tomorrow is the first day of summer! In celebration of summer I decided to make my Slavic husband a very Slavic dish. A peasant dish actually that owes its existence to the spice trade through the areas of Hungary and Slovakia in the post-medieval ages. Paprika is the primary spice in this dish. It is hardy and heavy, highly acidic with a tomato base. Not to mention good and yeasty with a wheat summer ale. I used Sam Adam's particularly. The light Lemon nodes in Sam Adam's Summer Ale really compliments this stew in my opinion. Once again; if you wouldn't drink it, don't cook with it!

★★★★★ 1 Review
serves 6-8
prep time 5 Min
cook time 45 Min
method Stove Top

Ingredients For summer ale kielbasa stew

  • 8 oz
    kielbasa saugase, sliced thin
  • 8 oz
    thick cut, or slab bacon, roughly chopped
  • 1
    vidalia onion, sliced thin
  • 3 clove
    garlic, sliced thin
  • 1
    red bell pepper, sliced thin
  • 1
    yellow bell pepper, sliced thin
  • 2 lb
    ripe plum tomatoes, rough chopped
  • 1 c
    summer wheat ale
  • 1
    bay leaf
  • 1 Tbsp
    paprika, sweet
  • 1/2 tsp
    red pepper flakes (or more if you like it hot!!!)
  • salt and pepper to taste

How To Make summer ale kielbasa stew

  • 1
    Heat a dutch oven, or heavy soup pot over medium low heat. Add bacon to pot and brown for 5 minutes until lightly browned.
  • 2
    Raise heat to medium. Add onions and stir with bacon. Stir occasionally until onions are lightly browned. About 5 minutes.
  • 3
    Add garlic, yellow and red bell peppers and stir. Stir occasionally and cook until slightly browned. About 5 minutes.
  • 4
    Add sausage, paprika and red pepper flakes. Stir and cook for about 3 minutes.
  • 5
    Add tomatoes and cook until tomatoes begin to break up and release their juices. About 5-7 minutes.
  • 6
    Add ale and bay leaf. Raise heat to high and bring pot to a boil.
  • 7
    Once pot has hit a boil, lower heat to medium-low again and cover pot. Simmer for about 20 minutes. Serve hot. I served it with toasted sour dough bread. The yeasty bread is excellent with this yeast inspired stew!