Slow cooker beef stew is my family’s most favorite cold weather dish. The aromas, the richness of the sauce, and most importantly, tenderness and flavor of the beef are unforgettable and hunting. Slow cooking has a huge advantage in cooking beef as the long process always results in soft and juicy meat.

Carrots with butter and parsley are quick to make. They have a bright color and present really well. More importantly, they are sweet, tender, and loved by everyone.

Preparation is swift with peeling, trimming the ends, and either slicing them on the diagonal (1/4 inch thick) or cutting them into sticks. I prefer sticks and I keep them relatively thick (about  1/3-1/2 inch).

Polish fried cabbage is prepared by stewing shredded cabbage in a small amount of water and then finishing it with a classic roux. This last touch is probably where the name “kapusta zasmażana” (fried cabbage) comes from. The roux (zasmażka) thickens the remaining liquid and makes the cabbage glisten. The dish is finished with a generous amount of fresh dill. This addition makes all the difference. The flavor is light, slightly sweet, and unforgettable. Traditionally, fried cabbage accompanies fried or roasted meats. In some regions of Poland, people make this cabbage with bacon or stewed meat. They serve it as a main dish with a side of mashed potatoes.