Bigos (Polish hunter's stew)

Name: Bigos (Polish hunter's stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 1 sliced White Cabbage; 250ml Beef Stock; 100g Mushrooms; 2 tablespoons Lard; 400g German Sausages; 250g Bacon; 2 chopped Onion; 750g Beef; 200g Prunes; 1 Bay Leaf; 2 Cloves; 12 Peppercorns; 4 Juniper Berries; 4 Allspice Berries; 90 ml Red Wine; 2 tablespoons Tomato Puree

Pure Veg📍Polish🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Beef

Ingredients for Bigos (Polish hunter's stew)

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White Cabbage

1 sliced

Beef Stock

250ml

Mushrooms

100g

Lard

2 tablespoons

German Sausages

400g

Bacon

250g

Onion

2 chopped

Beef

750g

Prunes

200g

Bay Leaf

Cloves

Peppercorns

Juniper Berries

Allspice Berries

Red Wine

90 ml

Tomato Puree

2 tablespoons

step 1

Step-by-Step Instructions

step 1

Put the cabbage in a heavy casserole dish, add the stock and cook over a low heat for about 50 mins, until tender.

step 2

Cut the soaked mushrooms into strips and save the soaking water. Heat the lard and fry the sausages and bacon, then scoop out, leaving the fat in the pan. Fry the onion in the same pan for 5-8 mins until lightly browned.

step 3

Add the mushrooms and their liquid along with all the cooked meat, onions and prunes, then cover and cook for 20 mins. Add the spices, red wine and tomato purée and bring to a simmer, then cover and cook for 1 hr. Season well and leave to cool. Will keep covered and chilled for up to two days. Bigos improves in flavour over a couple of days. Leave to cool first. Reheat until piping hot before serving.