Today Mahria and I made a new (to us) kind of crock-pot stew. It’s called “Hunter’s Stew,” and I learned about it from one of the three cookbooks I got for Christmas – A Tale of Twelve Kitchens, by Jake Tilson. Into the crockpot went:
- A whole lot of sauerkraut
- A whole lot of red cabbage
- A WHOLE lot of buttery, sauteed onions
- Italian sausages
- Two chopped apples
- Ten pitted prunes
- Chicken stock and red wine
It simmered for about nine hours, and was…. awesome. We ate the stew with a loaf of beer-walnut bread from the bakery around the corner from my office (which I patronize most days, given the amazingness – aka butter content – of their croissants). Beyond containing both prunes and sauerkraut and still being delicious, I am fascinated with this stew because it apparently is best about a week after it’s made. AND, also awesome, you can continually add more ingredients as the days go on – bacon (#1 on my list to toss in the pot), random meat bits, veggies, more sauerkraut, etc etc. Obviously, this is my new favorite source of nutrients.
And now for a photo montage of some of the more interesting components of my stew (photos courtesy of the Internet):
It has become apparent that the Internet is greatly lacking inspirational photos of both chicken stock and sauteed onions, and has an incredible abundance of prune photography.