- 1½ lbs. beef stew meat
- ¼ cup flour
- 6 oz. raw bacon, cut into ½” strips
- 12 oz. smoked kielbasa, sliced into ¼”-thick rounds
- 1 large yellow onion or two small onions, peeled and diced (about 1½ cups)
- 10 oz. sliced crimini mushrooms
- 1 teaspoon caraway seeds
- ½ teaspoon ground allspice
- 3 oz. dried pitted prunes, chopped
- 8 oz. fresh Roma (plum) tomatoes, chopped
- ½ teaspoon sea salt
- 1 cup red wine
- 2 cups beef broth
- 2 bay leaves
- ½ teaspoon peppercorns
- 1 tablespoon honey
- 2 lbs. drained raw sauerkraut (2 18-oz. jars)
- 1 sourdough baguette or cooked egg noodles
Cut the stew meat into bite-sized pieces, about 1” square. Dredge the meat in flour. (The easiest way is to put the meat and flour in a plastic bag and shake until all pieces are fully coated.) Set aside.
Heat a large, deep skillet or Dutch oven over medium-high heat. Add the bacon, reduce heat to medium, and cook, stirring occasionally, until browned, about 10 minutes. Stir in kielbasa, onion, and mushrooms, and continue cooking until browned, about 20 more minutes. Add the stew meat in a single layer and sprinkle with caraway seeds and allspice. Brown on all sides, about 20 more minutes.
Stir in prunes, tomatoes, and salt, and cook until the tomatoes are beginning to break down, about 5 minutes. Increase heat to medium-high. Slowly pour in wine, scraping the browned bits from the bottom of the pan as you go. Pour in beef broth and bring to a boil. Reduce heat to medium-low, add bay leaves and peppercorns, and cover. Simmer for about 2 hours, until beef is very tender.
Remove from heat and stir in honey and sauerkraut. Set aside and grill or toast slices of sourdough bread, if using. Divide stew into bowls and serve with the grilled bread or over noodles.
Makes 7 heaping 1-cup servings. Per serving (not including bread or noodles): 398 calories, 14.4 g. fat, 4.6 g. saturated fat, 0.1 g. poly. fat, 103.3 mg. cholesterol, 1790 mg. sodium, 403.4 mg. potassium, 31.6 g. carbohydrates, 2.2 g. fiber, 37.1 g. protein, vitamin A 5%, vitamin C 60%, calcium 3%, iron 18%