Polish Hunter's Stew
A rich and hearty stew made with beef, sauerkraut, and a blend of spices, perfect for family dinners.
Equipment
- Slow Cooker For best results, use a programmable slow cooker.
- Large Casserole or Saucepan To brown the meats and vegetables.
Ingredients
Main Ingredients
- 1.75 oz dried porcini mushrooms
- 1 cup boiling water
- 6 strips thick-cut bacon
- 1 lb beef
- 4 pieces Polish Kabanos sausages
- 3 tbsp vegetable oil
- 2 medium onions
- 1 small white cabbage
- 6 cups raw organic sauerkraut
- 10 pieces stoned prunes
- 2 tbsp tomato paste
- 3 pieces bay leaves
- 1 tbsp caraway seeds
- 0.5 tsp allspice
- 3 pieces juniper berries
- 2 cups Polish beer or dry red wine
- 1 cup beef stock
- Salt and pepper to season
Instructions
- Place the dried mushrooms in a measuring jug and pour in the boiling water. Set aside to hydrate, which will add wonderful flavor to your stew.
- In a large casserole or saucepan, pan-fry the diced bacon over medium heat until it’s slightly crispy. This will render out the fat and infuse the dish with a smoky flavor.
- Add the diced Kabanos sausages to the pan and cook for about 10 minutes, stirring occasionally until lightly browned. Using a slotted spoon, transfer the mixture to a slow cooker.
- In the same pan, brown the cubed beef in batches with a little vegetable oil to prevent sticking. Ensure the beef is well-seared for maximum flavor before transferring it to the slow cooker.
- Cook the diced onions in the pan for about 5 minutes until translucent. Then, add the shredded cabbage and cook for another 5 minutes. If the pan gets too dry, add a splash of the reserved beer or stock to keep it moist. Transfer this mixture to the slow cooker.
- Add the halved prunes, hydrated porcini mushrooms with their liquid, drained sauerkraut, tomato paste, bay leaves, caraway seeds, allspice, juniper berries (if using), beer, and beef stock to the slow cooker. Stir everything well to combine.
- Cover the slow cooker and cook on LOW for 8-10 hours or overnight. The longer it cooks, the better the flavors meld together, creating a rich and hearty stew. Stir occasionally if possible.
- Once done, remove the bay leaves and adjust the seasoning with salt and pepper to taste. Serve hot with crusty rye bread or over fluffy mashed potatoes for a comforting meal.
Notes
For a richer flavor, you can use a combination of beef and pork instead of just beef. This stew also freezes well for future meals.