Kielbasa Ground Beef Stew with Beans and Potatoes

This kielbasa ground beef stew is built for big tables. Smoky sausage, browned beef, sweet baked beans, tender potatoes and corn all simmer together in one pot until the broth turns thick, savory and a little sweet. It makes a very large batch, so it’s a natural for potlucks, family gatherings and weekends when you want leftovers waiting in the fridge.

There’s nothing fussy about it. You cook the bacon, brown the meats in the same pot so every layer picks up flavor, stir in a handful of pantry cans, and let the stove do the rest. An hour or so later you have a stew that’s hearty enough to be the whole meal.

Why You’ll Love This Kielbasa and Ground Beef Stew

• One big pot. Everything cooks in a single Dutch oven, so cleanup is easy.
• Feeds a crowd. The recipe serves 10 to 12, which makes it ideal for gatherings and potlucks.
• Layers of flavor. Bacon, kielbasa and ground beef each get browned on their own, so the stew tastes far deeper than the short ingredient list suggests.
• Better the next day. The flavors keep melding in the fridge, and leftovers freeze well.
• Easy to customize. Choose sweet baked beans or savory ranch-style beans, or mix one of each, and you can tune the stew to your table.

Ingredients

Most of this comes from the pantry and the meat counter. Measure the cans carefully, because the liquid in them becomes the base of the stew.

For the Meats

• 4 slices bacon, chopped
• 2 (12-ounce) packages kielbasa sausage, cut into thin slices
• 1 1/2 pounds ground beef

For the Base

• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour or instant potatoes
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 teaspoon chili powder

For the Stew

• 1 (14.5 oz) can petite diced tomatoes, with liquid
• 2 (16 oz) cans baked beans (sweeter) or ranch beans (more savory), with liquid. Mixing one of each works well.
• 1 (7 oz) can chopped green chilies, with liquid
• 1 (15 oz) can sweet corn, with liquid
• 2 medium russet potatoes, peeled and cut into 1/2-inch cubes
• 1 cup water
• 2 tablespoons chopped parsley, for garnish

How to Make Kielbasa and Ground Beef Stew

Use a large pot, ideally a 6-quart or bigger Dutch oven. This stew fills it, and a wide, heavy pot browns the meat better than a narrow one.

1. Cook the bacon

1. Add the chopped bacon to a large pot over medium heat.
2. Cook, stirring now and then, until browned and crispy.
3. Lift the bacon out with a slotted spoon, crumble it and set it aside on a plate. Leave the drippings in the pot.

2. Brown the kielbasa

4. Add the sliced kielbasa to the hot drippings.
5. Brown the slices on both sides, working in batches if they don’t fit in a single layer. Browned edges add a lot of flavor.
6. Move the kielbasa to the plate with the bacon.

3. Brown the beef, onion and garlic

7. Add the ground beef, diced onion and minced garlic to the same pot.
8. Break the beef into small crumbles and cook until it’s browned and the onion has softened.
9. Sprinkle the flour, salt, pepper and chili powder over the beef. Stir well and cook for 1 minute so the flour loses its raw taste.

4. Build the stew

10. Add the diced tomatoes, baked beans, green chilies, sweet corn, potatoes, bacon, kielbasa and water. Pour in the cans with their liquid.
11. Stir everything together and scrape up any browned bits from the bottom of the pot.
12. Bring to a boil over medium-high heat.

5. Simmer until tender

13. Reduce the heat to low, cover the pot and simmer for 1 to 1 1/2 hours.
14. Stir occasionally so nothing sticks to the bottom.
15. The stew is ready when the potatoes are completely tender and the broth has thickened.
16. Garnish with the chopped parsley and serve hot.

Tips for the Best Kielbasa Ground Beef Stew

Pick the right pot

This is a big batch. A 6-quart pot is the minimum, and a larger Dutch oven or stockpot gives you room to stir without sloshing. Heavy bottoms also help prevent scorching during the long simmer.

Choose sweet or savory beans

Baked beans give the stew a sweeter, slightly smoky flavor. Ranch-style beans make it more savory and a bit spicier. If you can’t decide, use one can of each. Mixing them balances the stew, giving you some sweetness without it tasting like a side dish.

Don’t skip the browning

Take the time to crisp the bacon and brown the kielbasa and beef properly. The browned bits in the bottom of the pot dissolve into the stew and give it a rich, roasted flavor you can’t get by simply dumping everything in.

Adjust the thickness

The flour and the starch from the potatoes thicken the stew as it cooks. If you’d like it thicker, simmer it with the lid off for the last 10 to 15 minutes. You can also stir in a little more instant potato, a spoonful at a time, until it reaches the texture you want. If it gets too thick after sitting, a splash of water loosens it.

Taste before serving

Kielbasa, bacon and canned beans are already seasoned, so taste the stew at the end of cooking before you decide whether it needs anything more.

What to Serve With It

A skillet of warm cornbread is the classic partner, and it’s perfect for mopping up the broth. A simple green salad or a plate of sliced fresh vegetables on the side also works if you want something crisp next to such a rich pot of stew.

Storage, Freezing and Reheating

• Refrigerator: Let the stew cool, then store it in airtight containers for up to 4 days. It tastes even better on day two.
• Freezer: Freeze in portions in freezer-safe containers for up to 3 months. Leave a little room at the top, since the stew expands as it freezes. Thaw overnight in the refrigerator.
• Reheating: Warm it in a pot over medium-low heat, stirring often, until hot all the way through. Add a splash of water if it has thickened. You can also reheat single portions in the microwave.

Frequently Asked Questions

How many people does this stew serve?

It serves 10 to 12 generous bowls, which is why it works so well for gatherings and potlucks. If you’re cooking for a smaller household, enjoy the leftovers over the next few days or freeze portions for later.

Can I make kielbasa and ground beef stew in advance?

Yes. This stew improves after a night in the refrigerator, so it’s a great make-ahead dish. Reheat it gently on the stove and add a little water if it has thickened.

Should I use baked beans or ranch beans?

Either one works. Baked beans make the stew sweeter, and ranch beans make it more savory. Using one can of each gives you the best of both.

Can I freeze this stew?

Yes, it freezes well. Cool it completely, pack it into airtight freezer containers and freeze for up to 3 months. Thaw it overnight in the refrigerator and reheat on the stove until hot.

Final Thoughts

With smoky kielbasa, savory ground beef, sweet beans, soft potatoes and corn in every spoonful, this stew is a true one-pot meal. Make it for a crowd, serve it with cornbread, and save some for tomorrow, because it only gets better.