Prep Time: 30 mins | Cook Time: 2 hrs | Total Time: 2 hrs 30 mins | Makes: 6 – 8 servings
This Polish Hunter’s Stew always reminds me of my grandad. He loved to make this for me and my siblings when we were younger. He said, he likes to whip this up in advance to enhance the flavour of this already fantastic stew. Pair this with mashed potatoes for a simple and filling meal that I’m sure your kids will ask for over again!
Ingredients
1/3 lb boneless centre-cut pork chop (extra fat removed)
1/4 lb beef stew meat
3 tsp olive oil, divided
2 large cloves of garlic, minced
2 c. chopped onion
1/4 lb sliced crimini mushrooms (2 c.)
4 c. shredded cabbage
1/4 c. tomato paste
3 c. chicken stock (I like Swanson unsalted cooking stock)
3 oz. kielbasa, sliced
2 lbs drained sauerkraut (reserve the juice)
1 c. (reserved) sauerkraut juice
2 bay leaves
1 tsp dried marjoram leaves
8 whole allspice berries
How to make Polish Hunter’s Stew (Bigos)
Step 1: Cook the pork (seasoned with salt and pepper) in a hot 2 tbsp oil over medium-high heat for about 4 to 5 minutes until no longer pink. To a bowl, transfer the beef once cooked.
Step 2: Add another 1 tbsp oil to the now-empty pot. Then, add the onions and garlic and saute for about 2 to 3 minutes until golden brown. Add the mushrooms, stir, and continue to cook for another 2 minutes.
Step 3: To the pot, add the cabbage. Stir and cook for additional 2 minutes.
Step 4: Combine the tomato paste with the chicken stock. Pour this into the pot. Add the rest of the ingredients and stir well, sinking the meat until the mixture. Put the lid on and simmer for about 2 hours, stirring often.
Step 5: Remove the cover and take the pork out of the pot. Shred the meat using two forks, then place it back in the pot.
Ingredients
- 1/3 lb boneless centre-cut pork chop (extra fat removed)
- 1/4 lb beef stew meat
- 3 tsp olive oil, divided
- 2 large cloves of garlic, minced
- 2 c. chopped onion
- 1/4 lb sliced crimini mushrooms (2 c.)
- 4 c. shredded cabbage
- 1/4 c. tomato paste
- 3 c. chicken stock (I like Swanson unsalted cooking stock)
- 3 oz. kielbasa, sliced
- 2 lbs drained sauerkraut (reserve the juice)
- 1 c. (reserved) sauerkraut juice
- 2 bay leaves
- 1 tsp dried marjoram leaves
- 8 whole allspice berries
Instructions
Step 1: Cook the pork (seasoned with salt and pepper) in a hot 2 tbsp oil over medium-high heat for about 4 to 5 minutes until no longer pink. To a bowl, transfer the beef once cooked.
Step 2: Add another 1 tbsp oil to the now-empty pot. Then, add the onions and garlic and saute for about 2 to 3 minutes until golden brown. Add the mushrooms, stir, and continue to cook for another 2 minutes.
Step 3: To the pot, add the cabbage. Stir and cook for additional 2 minutes.
Step 4: Combine the tomato paste with the chicken stock. Pour this into the pot. Add the rest of the ingredients and stir well, sinking the meat until the mixture. Put the lid on and simmer for about 2 hours, stirring often.
Step 5: Remove the cover and take the pork out of the pot. Shred the meat using two forks, then place it back in the pot.
