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Prep 40 mins
Cook 3 hrs
Polish "Hunter's" Stew. Mine's not absolutely traditional--there's no venison. Perfect for cold weather. This only gets better with reheating. I recommend making a large batch and then freezing some of it (it'll last a couple months frozen). This has many ingredients--but many are spices! Overall, this is pretty easy to make, and a good portion of the cooking time is just letting the stew simmer. I hope you enjoy it!
- 4 slices bacon
- 2 lbs stewing beef, cubed (or 1 lb. pork stew meat, cubed)
- 2 lbs kielbasa, sliced 1/2 inch
- 1⁄4 cup flour
- 3 tablespoons vegetable oil (if needed)
- 6 minced garlic cloves
- 1 onion, diced
- 3 carrots, sliced 1/4 inch
- 2 cups mushrooms, halved
- 1 green cabbage, shredded
- 1 lb sauerkraut, drained (if you like a tangier flavor, don't rinse the sauerkraut. If you don't like tangy-ness, rinse it onc)
- 2 bay leaves
- 2 teaspoons dried basil
- 2 teaspoons dried marjoram
- 2 tablespoons smoked paprika
- 1⁄4 teaspoon salt (more to taste)
- 1⁄2 teaspoon pepper (more to taste)
- 1 pinch cayenne (add more for a spicier stew)
- 1⁄2 cup red wine (recommended ( merlot or cab sav)
- 6 cups beef stock
- 4 tablespoons tomato paste
- 2 (14 ounce) cans diced tomatoes
- In frying pan, cook bacon over med/med-high heat until fat is rendered and bacon is golden brown.
- Remove bacon (slotted spoon is helpful). Place in a large (10 quart or larger) pot.
- Add kielbasa to bacon fat. Brown on each side.
- Remove kielbasa, place in pot with bacon.
- Dredge cubed stew meat in flour, brown on all sides in frying pan (do not fully cook). Add vegetable oil as needed. (Usually the bacon grease is enough).
- Remove browned stew meat from pan and add to quart pan.
- Lower heat on frying pan to medium. Add garlic, onion, carrots, mushrooms, shredded cabbage, and cook until softened--roughly 10 minutes. Stir occasionally. Do not brown vegetables. If you do not have a large enough frying pan, saute in batches.
- Add vegetables to pot.
- Add all spices, tomatoes, tomato paste, and beef stock to frying pan. Cook over med-high/high heat, stirring constantly until liquid boils. (Scrape up all the delicious browned leftovers from the meat as you stir!).
- Pour contents of frying pan into pot. Turn heat off under frying pan.
- Add red wine and sauerkraut to pot. Turn heat to med-high. (if it looks like you don't have enough broth, add water as desired).
- Once liquid begins to boil, turn heat to low/med-low. Cover pot and simmer for 2.5 to 3 hours, stirring occasionally. (taste and adjust spices as desired).
Amazine flavour. We like our stews alittle thicker so I increased the beef abit & cut back about 1/4 c on the liquid. As I do with many dishes, I snuck in a finely chopped jalapeno (it's good for the heart). It's abit of prep to put together but it's still easy to make. I didn't rinse the sourkraught & we liked the flavour (didn't find it overly tangy either). The meat melted in your mouth, thanks for sharing such an excellent recipe.
Perfect! My BF said it was better than the one we order at our local Polish restaurant because it was not too sour, even though I did not rinse the sauerkraut. I will definitely be making this often. Dziekuje!