Keto Hunter’s Stew
Hunter’s Stew, also known as Bigos in Poland, is a hearty and filling meal that makes for an excellent lunch or dinner. Particularly in cold weather, each protein-packed bowl will warm you right up. That’s right, this stew is loaded with bacon and Polish kielbasa (hence the name “hunter’s” stew). For the sake of the Ketogenic diet, a few traditional vegetables have been replaced in the recipe. Your life is also being made a little easier, since you can make this Hunter’s Stew in a slow cooker! This recipe makes about 5 cups total.
How to Make It
Step 1
Chop the cabbage into fine shreds, slice the mushrooms, and chop the cauliflower into bite-sized pieces. Place these ingredients in the bottom of a slow cooker. Drizzle the red wine vinegar over the vegetables.
Step 2
Combine the salt, pepper, onion powder, paprika, cayenne, and caraway seed in a small bowl to make a uniform mix. Sprinkle the seasoning over the vegetables. Mince your garlic and sprinkle this on top, as well.
Step 3
Slice the kielbasa into ¼-inch thick slices and chop the bacon. Place the meat in a shallow pan and cook on medium-high heat for about five minutes, covered, or until the bacon is cooked through and the kielbasa has browned edges.
Step 4
Transfer the kielbasa, bacon, and their juices to the top of the slow cooker ingredients. For a healthier fat alternative, you can discard the juices and replace them with 1 TB of olive oil. However, you may miss out on some flavor. Cover the slow cooker and cook the ingredients on high heat for 1 hour. Then, stir all the ingredients together and pour in the beef broth.
Step 5
Cook on high for 2 hours or on low for 4 hours. Serve with freshly chopped parsley for garnish.
Ingredients
- Cabbage Raw 2 cup, chopped
- White Mushrooms 1 cup, sliced
- Cauliflower 1 cup, chopped
- Red Wine Vinegar 1 tbsp
- Salt Table ¼ tsp
- Black Pepper ½ tsp
- Spices Onion Powder ½ tsp
- Paprika 1-½ tbsp
- Cayenne Pepper ¼ tsp
- Spices Caraway Seed 1 tsp
- Garlic Raw 1 clove