bigos - polish hunter's stew

Name: BIGOS - Polish Hunter's Stew
Prep time: 20 min
Cook time: 2 h 15 min
Yield: 8
Cuisine: Polish
Ingredients: 2 - yellow onions, roughly chopped; 1/2 cup(s) dried or fresh mushrooms; 1/4 cup(s) flour; 2 pound(s) sauerkraut: canned or in the bag; 4 - tomatoes, chopped; 1 tablespoon(s) ground cloves (or 4 whole cloves); 3 tablespoon(s) olive oil; 1 teaspoon(s) dried dill; 1 - bay leaf; 2 1/2 cup(s) beef stock; 1 teaspoon(s) salt and pepper each, and then more to taste; ## MEATS: YOU CAN USE ANY COMBO OF THESE; 8 ounce(s) boneless pork; 16 ounce(s) chuck steak; 8 ounce(s) kielbasa

(3 RATINGS)

137 Pinches 1 Photo

Monica H

Michigan City, IN

Updated on Sep 24, 2011

This is nicknamed in English "Hunter's Stew". It is a staple in my family's cooking and my mother makes the best (as I pretty much say about any of my mother's recipes I post, lol!) Bigos is best when it is ready a few hours ahead of serving, so it has time for the flavors to "meld". For the meat choice, you can use pork, venison, chuck steak, kielbasa... whatever you like, as long as you make it tender! This is best eaten with some bread on the side to sop up the sauce. This is great to make on a chilly day.

Rate

prep time 20 Min

cook time 2 Hr 15 Min

method Stove Top

yield 8-10 serving(s)

Ingredients

2 - yellow onions, roughly chopped
1/2 cup dried or fresh mushrooms
1/4 cup flour
2 pounds sauerkraut: canned or in the bag
4 - tomatoes, chopped
1 tablespoon ground cloves (or 4 whole cloves)
3 tablespoons olive oil
1 teaspoon dried dill
1 - bay leaf
2 1/2 cups beef stock
1 teaspoon salt and pepper each, and then more to taste
MEATS: YOU CAN USE ANY COMBO OF THESE
8 ounces boneless pork
16 ounces chuck steak
8 ounces kielbasa

How To Make bigos - polish hunter's stew

Step 1

If using dried mushrooms, put in bowl and cover with hot / boiling water. Let sit for 30 minutes to soften. Drain.

Step 2

Cube meat. Toss in flour.
Step 3

Use your heavy stock pot or big pot. Sautee onions in olive oil until carmelized. Remove from pot.
Step 4

Add meat to pot(may have to do batches). If pot has dried out, add a little more olive oil. Remove meat from pan.
Step 5

Deglaze pot with wine or balsamic vinegar. Return meat to pot and add onions as well as all the rest of the ingredients.
Step 6

Bring to a boil. Then, cover and let simmer for 2 hours, or until meat is very tender. Turn off heat and halfway uncover the pot. Let it sit like that for 30-40 minutes for flavors to combine, meat to rest, and sauce to thicken.
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