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Hunter's Stew

(21 Votes)
Updated November 21, 2017
Hunters Stew
SERVES
5
COOK TIME
6 Hr

Our Test Kitchen's easy take on this old world classic Polish Hunter's Stew is sure to stick to your ribs on a chilly night. Made in a slow cooker, it can't get any easier than this!

What You'll Need:
  • 2 pounds smoked Polish sausage (like kielbasa), diagonally cut into 1-inch slices
  • 1 large cooking apple, peeled, cored, and sliced
  • 1 (30-ounce) package fresh sauerkraut, with 2 tablespoons liquid reserved
  • 1 onion, chopped
  • 1 (14-1/2-ounce) can diced tomatoes, undrained
  • 3 slices bacon, cooked and crumbled
What To Do:
  1. In a 3-1/2- or 4-quart slow cooker, place all ingredients, including reserved sauerkraut liquid,  layering in order listed.
     
  2. Cover and cook on LOW setting 6 to 7 hours.

     
Notes

We'd like to suggest that you top off this hearty meal with our easy and delicious babka...Mmmm!

Nutritional InformationShow More

Servings Per Recipe: 1

  • Amount Per Serving % Daily Value *
  • Calories 591
  • Calories from Fat 469
  • Total Fat 52g 80 %
  • Saturated Fat 19g 94 %
  • Trans Fat 0.0 0 %
  • Protein 26g 51 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 127mg 42 %
  • Sodium 1,589mg 66 %
  • Total Carbohydrates 3.0g 1 %
  • Dietary Fiber 0.0g 0 %
  • Sugars 0.0 0 %

Ratings & Comments

My Rating:  

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

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When I fix kielbasa and sauerkraut I ALWAYS add a couple of bay leaves!! I also use the REAL thing made by a Polish meat market in Cleveland. Azman'z meats!!!

This is NOT what we in Tenn. would ever call a Hunter Stew. It has too much of a German accent to it. My Hunter Stew is my husband's Boy Scout recipe adapted for a kitchen instead of a camp fire. It uses tenderized beef steak, potatoes, celery, carrots, and onions. Bacon strips line the bottom of the aluminum foil, followed by the beef, then the chopped veggies. All are seasoned with salt and pepper and garlic powder and seasoned salt (Whatever you like.) It is then topped with bacon strips, and the foil packet is sealed tightly. Pop in pre-heated 350 degree oven for 1 1/2 hrs.

this is a "Hunter's Stew" that was developed In Poland before there was a U.S. and was developed in other countries as far back as the 1500 or 1600s

While your recipe sounds pretty good I don't think I would like raw bacon cooking under and over my ingredients would come out limp and slick and pretty yucky... this a Polish recipe not a Tennessee or Boy Scout recipe and does not even resemble this Hunter's Stew I will stick to this one!

Here is what you had: 2 pounds smoked Polish sausage (like kielbasa), diagonally cut into 1-inch slices 1 large cooking apple, peeled, cored, and sliced 1 (30-ounce) package fresh sauerkraut, with 2 tablespoons liquid reserved 1 onion, chopped 1 (14-1/2-ounce) can diced tomatoes, undrained 3 slices bacon, cooked and crumbled Why did you reserved 2 tablespoons liquid when you just poured it back in?

Good question! Because when you drain the liquid from the sauerkraut, it's more than 2 tablespoons and if you put all of it in, the recipe will be too soupy. Thanks for your question!

I used 1 lb of sausage and 1 lb of beef (cubed like goulash meat)and added 1 potato.. It was very,very good, will definetely cook it again!

added potatoes, carrots, and an extra apple, and celery, it is good

didnt think it was to good wont be making it again

I made this tonight, adding 2 potatoes peeled and chopped. This was delicious. I will be adding this to my, you can cook this again list!

Used half head of fresh cabbage, 1/2 cup apple cider vinegar and 1 finely chopped jalapeno. Serve it with fresh from the oven corn bread and it makes a great meal.

Can you cook this recipe on top of the stove if you don't have a slow cooker?

Yes, you could cook this on top of the stove. We havent tested it, but it would probably cook for 30 -35 minutes on low heat.

Recipe looks so good and after reading a few comments, I know I will be making it!

tried it liked it will be making it again.

This has been a family favorite for many years (a few generations) but we have always added carrots. I've made this with the mini carrots for years. Nice to see a version online. Thanks....

If you really want to make it good add one/quarter head of cabbage.

I also added two potatoes cut into one half inch squares instead of the cabbage. Came out good also.

I also add 1/4 head of cabbage and also quarter a couple of potatoes

What a great "pantry clearing" recipe! Trying it tonight!

Great recipe! You can give it a German flair by draining the kraut, rinsing an draining again. Add a few caraway seeds and some cracked Juniper berries...Ooh! Es schmeckt so gut!

Do not drain ir rinse the sauerkraut IF you do u will lose all the flavor you can add a chicken cube and 1 small chopped onion can use 1 or 2 apples or 1/2 cup applesauce or even apple juice one of this little boxes can also add a little carawy seed if you like

So, do you drain all the juice from the kraut EXCEPT 2 Tablespoons ?

Yes you keep 2 tablespoons of the juice but I keep at least half the juice as we ilke the extra flavor it is all persnalk preference you can also add some chickenn broth instead of extra juice and quarter a few potatoes

So you add the 2 tbsps of reserved kraut juice - did you mean to say "drain and reserve 2 tbsps". I know this recipe and understand, but you should proof your recipes and instructions - this site is just too good for unclarity.

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