The Best Wiener Stew Recipe

This wiener stew recipe is hands down the best Wiener Stew recipe that you’re going to come across. The addition of the tomato sauce mixed with curry powder makes it unique among wiener stew recipes. 

It’s the one that my mom made when I was a kid. 

In fact, I still have the recipe card she wrote out for me when I moved into my first home.

It was a family favorite then. And it’s a family favorite now. Inexpensive, delicious comfort food that will have your family coming back for seconds

For the veggies start with the basics of diced potatoes, carrots, onion and celery.

Then add what you’ve got in your pantry or freezer. I had a few parsnips and a sweet potato so I added those to the recipe I’m showing you today.

Use what you have available.

Got bits of frozen veggies left in a bag in the freezer? Throw those in the stew to use them up.

Like most stews, it’s even better the second day but you’ll likely need to add more wieners because everyone always hunts through to find more wieners to their bowl!

How to Make Wiener Stew

Ingredients:

• 4 medium potatoes, cut into bite sized pieces
• 1 medium sweet potato, also cut into bite sized pieces
• 4 medium carrots, sliced into coins
• 4 medium parsnips, sliced into coins
• 3 – 4 stalks celery, chopped
• 1 medium onion, coarsely chopped
• 1 tsp freshly ground pepper
• ½ tsp sea salt

To thicken the stew:

• 2 c tomato sauce
• 4 tbsp all purpose flour
• 4 tsp curry powder
• 1/2 tsp sea salt

Begin by chopping all your veggies.

Slice the wieners in half lengthwise and then in thirds.

Add the veggies, wieners and salt and pepper to a large dutch oven. 

Add enough water to cover.

Bake at 350ºF with the lid on for 60 minutes or until the veggies are tender crisp.

Remove from the oven and stir in the tomato sauce mixture to thicken.

Put it back in the oven with the lid off for another 30 minutes or until the veggies are tender.

If the gravy of the stew isn’t as thick as you’d like, mix another tbsp each of flour and water in a glass. Stir that into the stew and return to the oven for another 5 minutes.

Ladle into bowls.

Serving it in bread bowls ups the comfort level of this vintage wiener stew recipe.

The bread bowls are homemade but if bread baking isn’t your thing, you can pick up small round loaves from you local bakery.

As mentioned above, stew always tastes better the second day.

Make sure to add more wieners (you’re going to need more) and then heat it up in a large pot on top of the stove.

Serve with homemade focaccia or bread of your choice. 

This stew also freezes really well so any leftovers can be ladled into freezer safe containers and frozen for up to 3 months.

I hope that you’ll give this recipe for wiener stew a try. Scroll to the bottom of the post to print it out.

If you do make it, please post a photo on your favorite social media and tag me so I can come see. I’m @supermomnocape on Instagram, @1SuperMomNoCape on Twitter and @1SuperMomNoCape on Facebook.

Another delicious stew recipe you might like to try is this classic Slow Cooker Beef Stew with Dumplings

Yield: 12 servings

The Best Wiener Stew Recipe

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This wiener stew recipe is hands down the best that you're going to come across. The addition of tomato sauce mixed with curry powder makes it unique among wiener stews. Inexpensive, delicious comfort food that will have your family coming back for seconds. Leftovers freeze well too.

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Ingredients

• 4 medium potatoes, cut into bite sized pieces
• 1 medium sweet potato, cut into bite sized pieces
• 4 medium carrots, sliced into coins
• 4 medium parsnips, sliced into coins
• 3 - 4 stalks celery, chopped
• 1 medium onion, coarsely chopped
• 1 tsp freshly ground pepper
• ½ tsp sea salt
• 2 packages of wieners

Tomato curry mixture to thicken the gravy

• 2 c tomato sauce
• 4 tbsp all purpose flour
• 4 tsp curry powder
• 1/2 tsp sea salt

Instructions

1. Begin by chopping all your veggies.
2. Slice the wieners in half lengthwise and then in thirds.
3. Add the veggies, wieners and salt and pepper to a large dutch oven. 
4. Add enough water to cover.
5. Bake at 350ºF with the lid on for 60 minutes or until the veggies are tender crisp.
6. Remove from the oven and stir in the tomato sauce mixture to thicken.
7. Put it back in the oven without the lid for another 30 minutes or until the veggies are tender.
8. If the gravy of the stew isn’t as thick as you’d like, mix another tbsp each of flour and water in a glass. Stir that into the stew and return to the oven for another 5 minutes.
9. Ladle into bowls and serve.
10. Enjoy!

Nutrition Information:

Yield:

12

Serving Size:

2 c
Amount Per Serving: Calories: 157Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 525mgCarbohydrates: 28gFiber: 5gSugar: 6gProtein: 5g

Please note: Nutritional information is approximate. If you require more precise numbers please perform the calculations for yourself.

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