Bigos (Polish Hunter’s Stew

• Meat

  • 1/4 lb Bacon, thick cut
  • 1 lb Kielbasa, good quality
  • 1 lb Pork stew meat

• Produce

  • 1 lb Baby bella mushrooms
  • 1 Bay leaf
  • 6 cups Cabbage
  • 2 cups Carrots
  • 3 tbsp Garlic, fresh
  • 1 1/2 tsp Marjoram, dry
  • 1 cup Prunes, pitted
  • 1 1/2 tsp Thyme, dry
  • 1 14.5-ounce can Tomatoes in, juice
  • 3 cups Yellow onion

• Canned Goods

  • 1 qt Beef broth
  • 3 14.4-ounce cans Sauerkraut

• Baking & Spices

  • 1 tsp Allspice
  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Caraway seeds
  • 1 8 teaspoon teaspoon Cayenne pepper
  • 1/2 tsp Kosher salt
  • 2 tbsp Paprika

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 Rye bread

• Beer, Wine & Liquor

  • 1 cup Red wine

Found on afamilyfeast.com

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound pork stew meat (best from a pork butt)
• 1 pound good quality kielbasa, quartered (it gets sliced at the end of the cooking process)
• ¼ pound thick cut bacon, cut into half inch strips
• 3 cups yellow onion, diced (about one very large onion)
• 2 cups carrots cut into half circle slices, about ½ pound
• 1 pound baby bella mushrooms (cremini) sliced
• 3 tablespoons fresh garlic, chopped
• 6 cups shredded cabbage (about one small head)
• 1 cup red wine, such as Burgundy or merlot
• 3 14.4-ounce cans sauerkraut, drained
• 1 14.5-ounce can diced tomatoes in juice
• 1 quart beef broth
• 1½ teaspoon dry thyme
• 1½ teaspoon dry marjoram
• 1 teaspoon allspice
• 1 bay leaf
• 2 tablespoons paprika
• ⅛ teaspoon teaspoon cayenne pepper
• 1 teaspoon caraway seeds
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 cup pitted prunes, quartered
• Rye bread for serving

Directions

• In a large 5 - 6 quart Dutch oven, heat oil over high.
• Pat the pork stew meat dry and fry half to sear both sides, about 4-5 minutes per batch. Remove to a bowl and reduce temperature of pot to medium high.
• Add the four Kielbasa quarters and brown all sides, about five minutes. Remove to the same bowl.
• Add bacon and onions and sauté for three minutes. You do not want the bacon crisp.
• Add the carrots and sauté two minutes.
• Add the mushrooms and garlic and sauté two minutes.
• Add the cabbage and cook two minutes.
• Add the wine and scrape up brown bits from the bottom, if any.
• Add the drained sauerkraut, canned tomatoes, beef broth, thyme, marjoram, allspice, bay leaf, paprika and cayenne pepper.
• In a mortar and pestle, place caraway seeds with the salt and pepper and crush until the seeds are fine, then add to the mixture.
• Add the seared pork and Kielbasa.
• Raise the heat to high then once bubbling, reduce to low and cook partially covered for 90 minutes, stirring occasionally to make sure it doesn’t stick.
• Remove four whole pieces of Kielbasa to your cutting board.
• Remove and discard bay leaf.
• Add the prunes and simmer ten minutes.
• Slice the kielbasa into bite sized slices and add back to pot and serve in bowls with the rye bread.
• Store leftovers in the refrigerator. Great reheated the next day.