Hunter's Stew

Ingredients:

  • 1 pound double-smoked slab bacon (cut into 1 inch cubes)
  • 1½ pounds kielbasa sausage (sliced on a diagonal ½ inch thick)
  • 8 garlic cloves (crushed)
  • 3 tablespoons double concentrated tomato paste
  • 1 tablespoon paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¾ teaspoon cayenne pepper
  • 2 medium onions (thinly sliced)
  • 1 cup dry white wine
  • 2 tablespoons kosher salt
  • 1 small head green cabbage (cored, thinly sliced)
  • 2 large carrots (peeled, sliced 1½ inches thick)
  • 1 Pink Lady apple (cored, grated on the large holes of a box grater)
  • 2 pounds Yukon Gold potatoes (scrubbed, cut into 1 inch pieces)
  • 1 pound sauerkraut (not drained)
  • 4 cups homemade beef stock or water
  • Small dill sprigs, dark rye or pumpernickel bread, and unsalted butter (for serving)

Directions

Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring often, until brown and crisp, 10-12 minutes. Transfer bacon to a small bowl with a slotted spoon; set aside.

Cook kielbasa in bacon fat in pot, stirring occasionally, until golden brown, about 10 minutes. Transfer to a medium bowl with tongs; set aside.

Reduce heat to medium-low, add garlic to same pot, and cook, stirring often, until just beginning to turn golden brown, about 3 minutes.

Add tomato paste and cook, stirring constantly, until paste darkens slightly in color and begins to stick to pot, about 2 minutes.

Add paprika, coriander, cumin, and cayenne and cook, stirring constantly, just until fragrant, about 30 seconds. Immediately add onions and turn to coat.

Increase heat to medium-high, pour in wine, and cook, scraping up browned bits from bottom of pot, until smell of the alcohol cooks off, about 3 minutes.

Stir in salt, then add cabbage, carrots, apple, potatoes, sauerkraut, stock, and reserved bacon. Bring to a simmer.

Cover, reduce heat, and simmer gently, mixing well halfway through, 1 hour.

Mix in reserved kielbasa. Cover and cook until bacon is tender, cabbage is meltingly soft, and potatoes are cooked through, 30-60 minutes.

Divide stew among bowls. Top with dill. Serve with bread and butter alongside.

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