Description
A rich and hearty Polish hunter’s stew made with tender beef, sausage, sauerkraut, cabbage, and mushrooms, slowly simmered for deep, comforting flavor. Perfect for cold days and even better the next day.
Ingredients
1 tbsp unsalted butter
1 cup beef sausage
1 kielbasa (5 oz / 150 g), sliced
1 pound beef stew meat, cut into chunks
1 pound beef chuck roast, cut into chunks
1 carrot, peeled and grated
3 garlic cloves, minced
1 yellow onion, sliced
1 tsp salt
1 tsp coarsely ground black pepper
3 tbsp tomato paste
1/2 cup pomegranate juice
4 cups beef broth
2 bay leaves
2 cups sauerkraut, drained
1 apple, peeled and grated
1/2 green cabbage, thinly sliced
1 tsp ground cumin
1 tsp sweet paprika
1/2 cup dried mushrooms, rinsed and soaked
Instructions
- Rinse dried mushrooms under running water and soak them in a bowl of cold water until softened.
- Prepare ingredients by slicing the kielbasa, mincing garlic, slicing onion, and grating the carrot.
- Heat butter in a large pot over medium-high heat. Cook beef sausage until browned, then add kielbasa and cook until golden. Remove and set aside.
- In the same pot, brown the beef stew meat and beef chuck on all sides.
- Add carrot, garlic, and onion. Cook for about 2 minutes while stirring. Season with salt and pepper, then stir in tomato paste.
- Pour in pomegranate juice to deglaze the pot, scraping up any browned bits. Simmer for 2 minutes.
- Add beef broth and bay leaves. Cover and simmer over low heat for 1 hour.
- Add sauerkraut, grated apple, sliced cabbage, cumin, paprika, soaked mushrooms, and their strained soaking liquid. Return sausage to the pot.
- Cover and simmer for another hour, stirring occasionally, until meat is tender and flavors are well combined.
- Taste and adjust seasoning before serving.
Notes
Flavor improves after resting overnight; ideal for make-ahead meals.
Adjust cabbage and sauerkraut ratios for tanginess or mildness.
Add extra dried mushrooms for deeper earthy flavor.
Store in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat gently on stovetop; add broth if stew thickens too much.
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 9 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 115 mg
