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.
Recipe: Rustic Winter Stew
- Anne Bramley, author of Eat Feed Autumn Winter: 30 Ways to Celebrate When the Mercury Drops, host of the food podcast EatFeed
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.
- 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
- Freshly ground black pepper