Prep Time: 30 mins | Cook Time: 2 hrs | Total Time: 2 hrs 30 mins | Yield: 6 to 8 Servings
This Polish Hunter’s Stew is best served with mashed potatoes! This is a loaded dish that the whole family is going to love! Try this recipe now. Enjoy!
INGREDIENTS :
- 4 c shredded cabbage
- 1 tsp dried marjoram leaves
- 1/4 lb. sliced cremini mushrooms (2 c)
- 1/4 c tomato paste
- 2 lbs. drained sauerkraut (reserve the juice)
- 1 c (reserved) sauerkraut juice
- 2 large cloves of garlic, minced
- 8 whole allspice berries
- 2 c chopped onion
- 1/4 lb. beef stew meat
- 1/3 lb. boneless center-cut pork chop (extra fat removed)
- 3 oz. kielbasa, sliced
- 2 bay leaves
- 3 c chicken stock (I use Swanson unsalted cooking stock)
- 3 tsp olive oil, divided
DIRECTIONS :
- Place a skillet on the stove and turn the heat to medium-high. Add 2 tbsp of oil and allow it to become hot.
- Add the beef and pork into the hot skillet, then cook for about 5 minutes or until they turn brown. Sprinkle salt and pepper to season.
- Remove the meats from the skillet and move them onto a clean plate.
- Add 1 teaspoon of oil to the same skillet and let it sizzle. Add the garlic and onions, then sauté for a few minutes until aromatic and soft.
- Add the mushrooms and sauté for about 2 minutes or until soft.
- Add the cabbage and stir-fry for another 2 minutes.
- In a bowl, add chicken stock and tomato paste. Stir until well blended. Pour the mixture into the skillet and stir to combine.
- Make sure to scrape the skillet to get the browned bits.
- Put the meats back into the skillet together with the rest of the ingredients. Stir everything until well incorporated.
- Cover the skillet with the lid, then simmer everything for about 2 hours. Check and stir occasionally.
- Use two forks to shred the meats into small pieces. Dish out!
- Serve and enjoy!
POLISH HUNTER’S STEW (BIGOS)
Yield:
6-8
Prep Time:
30 minutes
Cook Time:
2 hours
Total Time:
2 hours 30 minutes
Ingredients
- 4 c shredded cabbage
- 1 tsp dried marjoram leaves
- 1/4 lb. sliced cremini mushrooms (2 c)
- 1/4 c tomato paste
- 2 lbs. drained sauerkraut (reserve the juice)
- 1 c (reserved) sauerkraut juice
- 2 large cloves of garlic, minced
- 8 whole allspice berries
- 2 c chopped onion
- 1/4 lb. beef stew meat
- 1/3 lb. boneless center-cut pork chop (extra fat removed)
- 3 oz. kielbasa, sliced
- 2 bay leaves
- 3 c chicken stock (I use Swanson unsalted cooking stock)
- 3 tsp olive oil, divided
Instructions
- Place a skillet on the stove and turn the heat to medium-high. Add 2 tbsp of oil and allow it to become hot.
- Add the beef and pork into the hot skillet, then cook for about 5 minutes or until they turn brown. Sprinkle salt and pepper to season.
- Remove the meats from the skillet and move them onto a clean plate.
- Add 1 teaspoon of oil to the same skillet and let it sizzle. Add the garlic and onions, then sauté for a few minutes until aromatic and soft.
- Add the mushrooms and sauté for about 2 minutes or until soft.
- Add the cabbage and stir-fry for another 2 minutes.
- In a bowl, add chicken stock and tomato paste. Stir until well blended. Pour the mixture into the skillet and stir to combine.
- Make sure to scrape the skillet to get the browned bits.
- Put the meats back into the skillet together with the rest of the ingredients. Stir everything until well incorporated.
- Cover the skillet with the lid, then simmer everything for about 2 hours. Check and stir occasionally.
- Use two forks to shred the meats into small pieces. Dish out!
- Serve and enjoy!