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Hunter’S Stew

Hunter's Stew recipe image
This traditional Hunter's Stew is a comforting, rustic dish that balances the tang of sauerkraut with the earthiness of mushrooms and the sweetness of apples. The long simmering time breaks down the tough cuts of meat into fork-tender bites, infusing them with deep, savory flavors from bacon, bay leaf, and peppercorns. It is an ideal meal for cold evenings or when you want to nourish the family with a robust, home-cooked dinner. Served alongside simple steamed potatoes or crusty rye bread, this stew offers a satisfying texture and rich taste that improves when reheated, making it perfect for meal prep or leftovers.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 5
Calories: 1245.0
Dietary: Gluten-free
Description
This traditional Hunter's Stew is a comforting, rustic dish that balances the tang of sauerkraut with the earthiness of mushrooms and the sweetness of apples. The long simmering time breaks down the tough cuts of meat into fork-tender bites, infusing them with deep, savory flavors from bacon, bay leaf, and peppercorns. It is an ideal meal for cold evenings or when you want to nourish the family with a robust, home-cooked dinner. Served alongside simple steamed potatoes or crusty rye bread, this stew offers a satisfying texture and rich taste that improves when reheated, making it perfect for meal prep or leftovers.
Ingredients
  • 4 Dried Mushroom
  • 1/4 cup Water
  • 2 pound Sauerkraut
  • 1 Apple, Peel, Core, Sliced
  • 28 ounce Tomatoes
  • 5 Peppercorns
  • 1 Bay Leaf
  • 2 cup Diced Polish Sausage
  • 1 cup Coarsely Chopped Bacon
  • 1 Steamed Potatoes
Directions
  1. 1
    Place the dried mushrooms in a bowl and cover with 1/4 cup of water. Let soak for 2 hours to rehydrate.
  2. 2
    Drain the mushrooms, reserving the soaking liquid. Slice the rehydrated mushrooms.
  3. 3
    Rinse the sauerkraut thoroughly under cold water and squeeze out excess moisture.
  4. 4
    In a large heavy-bottomed pot or Dutch oven, combine the sauerkraut, sliced mushrooms, and the reserved mushroom soaking liquid.
  5. 5
    Add the sliced apples, tomatoes, peppercorns, and bay leaf to the pot.
  6. 6
    Stir in the coarsely chopped bacon.
  7. 7
    Cover the pot and bring to a simmer. Cook gently for 1 hour and 15 minutes.
  8. 8
    Add the diced Polish sausage to the stew.
  9. 9
    Cover and continue to simmer for an additional 1 hour, or until the meat is tender.
  10. 10
    Serve hot alongside steamed potatoes or rye bread.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 1245.0kcal
% Daily Value *
Total Fat 60.6g94%
Saturated Fat 19.1g96%
Cholesterol 90.0mg30%
Sodium 2069.4mg87%
Total Carbohydrate 136.2g46%
Dietary Fiber 47.7g191%
Sugars 24.7g
Protein 75.5g151%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This stew is best when reheated, as the flavors meld together further after resting.

If the stew seems too dry during cooking, add a splash of water or broth.

Polish sausage is used here as the primary meat component; ensure it is fully cooked through.

Keywords: german, stew, pork, sauerkraut, mushrooms, apple, bacon, sausage, slow-cooked, savory, comfort-food, hearty, dinner
Read it online: https://www.chefs-mate.com/recipe/hunters-stew/