Guinness Braised Kielbasa

Looking for something completely different for the last of the cold winter nights calling out for comfort food? This dish will stand up against any wine braised beef stew or rich Ragù. My Sous Chef was responsible for sourcing, researching and preparing this meal. And what a treat it was. Serve it with baked or mashed potatoes, cauliflower or just broccolini, as we did.

Ingredients

• 2 tbsp olive oil

• 2 lbs fresh (not smoked) kielbasa cut into 2" chunks

• 2 large yellow onion thinly sliced

• 2 tbsp flour

• 16oz can of Guinness

• 1/4 cup balsamic vinegar

• 1 tsp paprika

• 2 healthy sprigs of Thyme

• Chicken stock or water (as needed)

• Salt & Pepper

Method

1. Preheat oven to 350°F

2. In a large oven proof pot or Dutch oven with a lid, warm the olive oil over medium-high heat.

3. Add the Kielbasa and brown on all sides then transfer to a bowl.

4. Add the onion and cook on a medium heat for about 5 minuted until translucent, but not brown.

5. Toss in the flour and stir for about 3 minutes.

6. Add the Guinness, balsamic vinegar, paprika and thyme and stir until well mixed.

7. Add a pinch of salt and plenty of fresh ground black pepper.

8. Add the Kielbasa back into the pan and bring to a simmer.

9. Cover the pot with foil, place the lid snugly on top, and transfer to the oven for 90 minutes.

10. Check the pot every haIf hour or so to make sure there is enough braising liquid, as everyone's pots and ovens are different. Add stock or water as need.

11. Once out of the oven season to taste. If too liquid, reduce the sauce stove top. There's no right or wrong consistency, just depends on personal preference.

12. Serve on a warmed dinner plate with the veg accompaniment of your choice.