Polish Hunter’s Stew (Bigos)
Try this Polish Hunter’s Stew (Bigos) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 2 bay leaves
- 1/4 cup tomato paste
- 2 cups chopped onion
- 2 large cloves of garlic minced
- 8 whole allspice berries
- 3 teaspoons olive oil divided
- 4 cups shredded cabbage
- 1/3 pound boneless center cut pork chop (extra fat removed)
- 1/4 pound beef stew meat
- 1/4 pound sliced crimini mushrooms (2 cups)
- 3 cups chicken stock (i use swanson unsalted cooking stoc
- 2 pounds drained sauerkraut (reserve the juice)
- 1 cup (reserved) sauerkraut juice
- 3 ounces kielbasa sliced
- 1 teaspoon dried marjoram leaves
- Carbohydrate 10.4196016708776 g
- Cholesterol 12.473790175 mg
- Fat 4.03390047643675 g
- Fiber 2.75061668258064 g
- Protein 5.25251061366261 g
- Saturated Fat 1.45406036518633 g
- Serving Size 1 1 - 8 serving (341g)
- Sodium 32.8153989434521 mg
- Sugar 7.66898498829699 g
- Trans Fat 0.499839037613252 g
- Calories 94 calories
Heat 2 teaspoons of oil over med-high heat and brown the pork and beef for 4-5 minutes, sprinkling with salt & pepper. Remove to a bowl.In the same pot in 1 teaspoon of oil, brown the onions & garlic for 2-3 minutes until golden brown.Add mushrooms, cook & stir 2 minutes.Add cabbage, cook & stir 2 minutes.Stir tomato paste into chicken stock and add to the pot along with the remaining ingredients. Combine well, burying the meats under the mixture. Cover and simmer 2 hours, stirring occasionally.Remove the pork and beef and shred using 2 forks. Return to pot.
