Medel
Bigos (Hunter's Stew)
This magnificent Polish hunter's stew is a symphony of smoky meats, earthy mushrooms, and tangy sauerkraut simmered into a deeply savory, wine-enriched broth that only gets better with time. Tender pork and kielbasa meld with layers of cabbage and herbs, creating a warming, soul-satisfying dish with complex spice notes and a subtle heat that lingers on your palate.
⏱️200 min
🍽️4 portioner
2.5
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⏱️ Äggklocka
- 1Preheat oven to 175°C (350°F).
- 2Heat a large pot over medium heat. Add bacon and kielbasa, cooking until bacon renders its fat and sausage is lightly browned. Remove with a slotted spoon to a large casserole or Dutch oven.
- 3Lightly coat pork cubes with flour. Fry in bacon drippings over medium-high heat until golden brown. Transfer to casserole with a slotted spoon.
- 4Add garlic, onion, mushrooms, cabbage, and sauerkraut to the pot. Reduce heat to medium and cook, stirring occasionally, until vegetables soften, about 10 minutes. Do not allow to brown.
- 5Deglaze the pan with red wine, scraping up all browned bits from the bottom. Season with bay leaf, basil, marjoram, paprika, salt, pepper, and caraway seeds. Cook for 1 minute.
- 6Stir in tomato puree, diced tomatoes, hot sauce, Worcestershire sauce, and beef stock. Heat until just boiling.
- 7Pour vegetables and liquid into casserole with meat. Cover with lid.
- 8Bake for 2.5 to 3 hours until meat is very tender.