Peasant Skillet with Wagyu Beef Bacon and Smoked Kielbasa

Directions

1. Tools - Chef’s Knife, Cutting Board, Paper Towels, Large Dutch Oven or Saute Pan with Lid, Spatula
2. FIRST STEP Take the Fullblood Wagyu beef bacon and smoked kielbasa out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
3. PREPARING THE PEASANT SKILLET On the stove, heat a large Dutch oven or large saute pan over high heat. Add the Fullblood Wagyu beef bacon to the Dutch oven, and cook until crisp. Remove the bacon from the pan, and allow it to drain on paper towels. Reserve. NOTE: Leave the bacon grease in the pan. You will use this to cook the other ingredients. Add the sliced potatoes, broccoli florets, sliced carrots, and sliced celery to the Dutch oven. Reduce the heat to medium, and place the lid on the Dutch oven. Cook for about 20 minutes or until the vegetables are crisp and the potatoes are sufficiently cooked through. Stir as needed. Add the Wagyu smoked kielbasa slices on top of the vegetables. Reduce the heat to simmer, and continue to cook covered for 10 minutes.
4. FINAL STEPS Season everything with the Traeger Beef Rub (or your preferred seasoning). Taste, and add more seasoning as necessary. NOTE: You can also keep it simple, and season with kosher salt and freshly ground black pepper. Add the cooked Wagyu beef bacon bits back to the Dutch oven. Take the Dutch oven off the stove, and stir. Serve warm, and enjoy!