Cube mk2 and WIR

[AMS]

I wasn't sure about this recipe but I gave it a go and it was delicious.

 

Alison

 

 

Beef stew with sauerkraut and sausage

 

4 slices bacon

2 lb stewing beef, trimmed of fat and cut into 1-inch cubes and patted dry

2 onions, finely chopped

4 cloves garlic, minced

1 tbsp caraway seeds

1 tsp salt

½ tsp cracked black peppercorns

4 juniper berries or 2 tbsp gin

1 tbsp all-purpose flour

1 cup dry white wine

½ cup beef stock

4 cups sauerkraut, drained and rinsed

1 lb kielbasa sausage, cut into ¼-inch slices

sour cream

 

1. In a skillet, cook bacon over a medium-high heat for 30 seconds until crisp. Drain thoroughly on paper towel and crumble. Cover and refrigerate until ready to use. Drain all but 2 tbsp fat from pan.

2. Add beef, in batches, and cook, stirring, adding bacon fat if necessary, until lightly browned, about 4 minutes per batch. Using a slotted spoon, transfer to slow cooker stoneware.

3. Reduce heat to medium. Add onions to pan and cook, stirring, until softened, about 3 minutes. Add garlic, caraway seeds, salt, peppercorns and juniper berries. Cook, stirring, for 1 minute. Add flour and cook, stirring, for 1 minute. Add wine and stock, bring to a boil and cook, stirring, until mixture thickens. Stir in sauerkraut.

4. Transfer to slow cooker stoneware. Stir to combine. Cover and cook on Low for 8 hours or on High for 4 hours, until beef is very tender. Stir in sausage and bacon. Cover and cook on high for 15 minutes, until sausage is heated through. Serve with sour cream and lots of mashed potato.

 

Serves 6