Rustic Winter Stew

Chef

Anne Bramley

View

Cookbook

Eat Feed Autumn Winter: 30 Ways to Celebrate when the Mercury Drops

Published by Stewart, Tabori & Chang

View

In the depths of winter, sauerkraut is the best “in season” vegetable going, and pairing it with pork is an Eastern European classic. Even better, in this dish, the richness of sour cream and the spark of paprika provide the perfect foil to the tang of sauerkraut. This recipe has been tweaked and transformed over the past decade from a dish in Molly O’Neill’s New York Times magazine column. I don’t know whether it’s the cold Chicago winters or the grad student budget that kept bringing more tomato and sauerkraut into the mix.

Serves6 as a main course; 10 for tasting

Cooking MethodStewing

CostModerate

OccasionBuffet, Casual Dinner Party

Recipe CourseMain Course

MealDinner

Taste and TextureCreamy, Meaty, Savory, Tangy

Ingredients

1 tablespoon unsalted butter
1 medium onion, cut in half and thinly sliced
2½ pounds pork shoulder, trimmed of excess fat and cut into 1-inch cubes
3 tablespoons flour
1 tablespoon plus 1 teaspoon paprika
1 cup beef broth
1½ cups chicken broth
¾ teaspoon caraway seeds
½ cup tomato sauce
3 cups drained sauerkraut (do not rinse)
8 ounces sour cream
Salt
Freshly ground black pepper

Instructions

Heat the butter in large stockpot or Dutch oven over medium heat. Add the onion and sauté until soft, about 5 minutes. Turn the heat to medium high. Add the pork and stir to brown on all sides, about 6 minutes total.
Sprinkle 2 tablespoons of the flour and all the paprika over pork and stir until coated, cooking for another minute.
Slowly add the beef broth while stirring. Bring to a boil. Cover and simmer for 50 minutes.
Add the chicken broth, caraway seeds, tomato sauce, and sauerkraut. Bring back to a simmer. Cover and cook for an additional 45 minutes.
In a small bowl, whisk together the sour cream and remaining 1 tablespoon flour. Slowly stir into the stew.
Simmer, uncovered, for an additional 5 minutes, until stew is the desired thickness. Add salt and pepper to taste.

Share This Recipe

YOUR RECENTLY VIEWED RECIPES

Rustic Winter Stew

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Reviews

I have not made this yet so I cannot rate it.

Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

jhanamo 3654770

Nov 18, 2011

http://www.buzzle.com/articles/caraway-seed-substitute.html Hope this helps! :)

mefoley 3644439

Jul 29, 2011

And with the UK weather, you can almost appreciate a hot stew all year round, so I don't have to wait for winter to try it. One problem: my husband can't abide caraway. I'm sure I can play around with herbs and flavourings, but I wonder: what would you recommend, if not using caraway?