Polish Bigos Hunter Stew Recipe

Ingredients

  • 1/4 pound Bacon, cut into lardons
  • 1/2 pound Chuck Beef, trimmed & cut into 1″ cubes
  • 1/2 pound Pork Shoulder, trimmed & cut into 1″ cubes
  • 1/4 cup Flour
  • 2 tbsp Butter
  • 8 Shallots, peeled & roughly chopped
  • 1/2 pound Mushrooms, trimmed, cleaned & roughly chopped
  • 1 cup Red Wine
  • 1 pound Sauerkraut
  • 1 pound Cabbage, trimmed & thinly sliced
  • 1/2 pound Kielbasa Sausage, cut into 1″ chunks
  • 1/2 pound Smoked Ham, cut into 1″ chunks
  • 1/2 cup Pitted Prunes, roughly chopped
  • 2 Beefsteak Tomatoes, seeded, peeled and roughly chopped
  • 1 1/2 to 2 1/2 cups Beef Broth

Instructions

  • Heat a large Dutch oven or stock pot over medium heat
  • Add bacon lardons to the pot and sauté until cooked, around 7 minutes
  • While bacon is cooking dredge generously season the chuck beef & pork shoulder cubes with kosher salt & freshly ground black pepper
  • Dredge the seasoned chuck and pork cubes in flour
  • Transfer the cooked bacon to a large bowl and set aside
  • Reserve bacon fat in the crock pot, adding a bit of olive oil if necessary
  • Working in batches, brown the chuck beef & pork shoulder cubes, transferring them to the bacon bowl as they become browned and adding olive oil to the pot if necessary
  • Add butter to the pot
  • Add shallots & mushrooms to the crock pot and sauté for 10 minutes, stirring frequently to help deglaze and to prevent the shallots from burning
  • When shallots are softened and mushrooms are just starting to brown, add red wine to the pot and deglaze completely
  • Add all remaining ingredients to the pot, including the browned meat & bacon with any reserved juices
  • Add just enough broth to ensure the meat is just submerged
  • Bring to a gentle boil, then reduce heat to low, cover tightly and let simmer for at least 3 hours, preferably longer if the pot can be monitored regularly
  • The stew inherits much more flavour when allowed to cool and then reheated, so ideally make 2 days before serving allowing to simmer for 4 hours or more, then once cooled, refrigerate and reheat on the stovetop over medium heat when ready to serve

About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.