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After the frenzy of holiday cooking, baking, and feasting, and with no major holidays until Easter, it often seems that winter cooking is an afterthought. Anne Bramley, a self-proclaimed lover of winter, disagrees. She shows us that winter is full of inspiration in the kitchen, and that the holidays are not the only reason to look forward to a long cold snap.
Guest
- Anne Bramley, author of Eat Feed Autumn Winter: 30 Ways to Celebrate When the Mercury Drops, host of the food podcast EatFeed
Recipe: Rustic Winter Stew
- 1 tablespoon unsalted butter
- 1 medium onion, cut in half and thinly sliced
- 2 ½ 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
- 1 ½ 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
 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.
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