Slow Cooker Begos ~ Polish Hunter's Stew (Keto Friendly & Gluten Free)

Begos is a traditional Polish stew made with
rinsed sauerkraut and a variety of meats.

Ingredients:
2/3 cup dried sliced mushrooms or 1/2 pound fresh mushrooms, sliced
2 pounds sauerkraut
1 tablespoon bacon grease
1 onion, diced
1 cup chopped polish sausage
olive or avocado oil cooking spray
2 cups chopped leftover cooked beef, pork, lamb or combination of meats
4 ounces bacon, cooked and chopped (3/4 to 1 cup)
1 bay leaf
salt and pepper to taste
1 teaspoon Maggi sauce (or 1/2 tsp. Worcestershire & 1/2 tsp. soy sauce)
1/4 cup red wine
1 cup beef broth
1/2 teaspoon xanthan gum (optional)

Method:
Place the dried mushrooms in a bowl. Add just enough boiling water to cover and set aside to soak for 10 minutes or longer. (If using fresh mushrooms, skip this step.)
Place the sauerkraut in a sieve or colander and rinse well with water. Set aside to drain.
Saute the onion and polish sauce in the bacon grease for 5 minutes or until the onion is translucent. 
Lightly grease the inside of a slow cooker with the cooking spray. Add the cooked meat, bacon, mushrooms (with soaking water, if dried), sauerkraut, onion & sausage, bay leaf, salt, pepper, Maggi sauce, wine and broth to the prepared slow cooker. Stir to mix. Cook on low for 2 hours. If desired, add the xanthan gum continue simmering for another 2 to 4 hours. Makes 6 servings.

Notes: I received this traditional Polish Hunter's Stew recipe from my little Polish mother-in-law, Danuta. (Some recipes call for tomatoes, but she makes her mother's version, that does not include them.) Leftover pieces of meat are set aside and saved in the freezer, until ready to be used. It is a mild and tasty old world stew!