Sauerkraut Stew

Salt and pepper and flour 4 pounds of beef short ribs. Brown in oil. Add 1 pound of onions, coarsely chopped and 1 pound of celery, sliced, and 6 cloves of garlic, sliced, then 6 carrots peeled and roll-cut, and a head of cabbage, shredded. Rinse and add 1 pound of sauerkraut. Cover with 4 quarts of veal or beef stock, add a bay leaf, a couple of sprigs of fresh thyme, a tablespoon of Worcestershire sauce, salt and pepper. Bring to a boil, reduce heat, cover and simmer gently until the beef is tender - an hour and a half to two hours. Add 1 1/2 pounds of sliced Kielbasa. Adjust seasoning with salt, pepper and Worcestershire.

Serve with sour cream and crusty bread. So much for the Brr outside.