Bigos (Hunters Stew) for Slowcooker
Bigos (Hunters Stew) for Slowcooker

Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, bigos (hunters stew) for slowcooker. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Bigos (Hunters Stew) for Slowcooker is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Bigos (Hunters Stew) for Slowcooker is something that I have loved my whole life.

Slow Cooker. "A traditional Polish stew using pork, kielbasa, and sauerkraut. Great for a cold winters day. Um, it's a very generic, salty dish that doesn't bear much of a similarity to the Polish hunter's stew, contrary to what others wrote below.

To begin with this recipe, we must first prepare a few ingredients. You can have bigos (hunters stew) for slowcooker using 19 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Bigos (Hunters Stew) for Slowcooker:
  1. Get to taste Olive oil and Butter
  2. Take 800 g Kielbasa or smoked pork sausage
  3. Prepare 1000 g Pork (shoulder or neck meat steaks or chops)
  4. Make ready 2 x medium Onions rough sliced
  5. Get 2 cloves Garlic sliced
  6. Take 200 g mushrooms quartered
  7. Take 1 TBS Beefbroth
  8. Prepare 800 g diced Tomatoes (canned)
  9. Get 2 TBS Paprika
  10. Take 1 TBS Pimenton (smoked Paprika) or more regular Paprika
  11. Take Pinch Cheyenne
  12. Make ready 1500 g Sauerkraut (drain of excess fluid)
  13. Prepare 2 x Bayleaves
  14. Take 2-3 Allspiece (pimento) Berries (grind to powder with pestle)
  15. Take 2-3 Juniper Berries (crush under a knife)
  16. Prepare Handfull of Parsley (chopped)
  17. Take 2-3 Pickles (sliced roughly)
  18. Get Salt/White Pepper
  19. Make ready 4 TBS Tomatopaste

This recipe for bigos makes a hearty, long-simmered meat-and-sauerkraut stew that goes back centuries and is a national dish of Poland. What I'm missing in this recipe is mushrooms. It's a hunters stew - so forest flavour is a must! Bigos is an Eastern European stew that has many adaptations; some versions incorporate rice and/or a variety of vegetables and meats, so you can use whatever you have on hand.

Steps to make Bigos (Hunters Stew) for Slowcooker:
  1. Cut all your ingredient up but not too fine. You want to retain texture and tastes.
  2. Cut the sausage in about 1/4" slices and fry it on medium/high heat in a pan with a bit of olive oil until the fat starts seeping out. Transfer to slow cooker.
  3. Fry the steaks or chops in the sausage/olive oil. Add more oil if needed. High heat for 20-30sec on each side. No need to cut the meat up. The Slowcooker process will tenderize it to strings. Bones can remain for now and can extracted after the stew is finished) Transfer to slow cooker
  4. Reduce heat and add some butter.
  5. Once the butter is at temperature add onions and garlic and caramelize them until they glaze over. Transfer to slow cooker
  6. Add the mushrooms to the pan and let them absorb the resulting broth. Add a bit of water and the beef broth to the pan. Then after stirring for a few seconds add the tomatoes and paprika (and Pimenton, Cheyenne if you like it a bit spicey) to the mix and transfer everything to the slow cooker. Salt and pepper to taste. Maybe add a bit of Beefbroth instead of salt. Less is more. The Slowcooker will unchain a lot.of taste from the meat.
  7. You can add all kinds of leftovers at this point. Like vegetables that go in soup (kohlrabi, turnip, carrot, celery, leek, endive)… Processing leftovers is what stew is for. I would avoid sweet stuff like corn but tomatoes are also fine and go in roughly chopped or even quartered…
  8. Drain the Sauerkraut from excess fluid (not a problem if there is some left) and add it to the slow cooker. If it's too sour for you, you can reduce the acid by quickly blanching it in water and draining it before transferring it to the mix. I like the acidic taste. It's how it's supposed to be and it helps tenderize the meat.
  9. Slice or dice the pickles and add them together with the rest of the ingredients. Mix everything thoroughly and make sure the meat is covered.
  10. Add some water until everything is wet and can be cooked. Make sure the meat is covered. Just like in the picture
  11. Cook on high for 5 hours and let rest for one 1 or more hours. Remove bones before serving.
  12. A side of sourdough bread or simple mashed potatoes are ideal. Some sourcreme or creme fraiche to reduce acidity maybe? Certainly…

This version is a Polish hunter's stew that features kielbasa, smoky bacon, melty cabbage, and lots of delicious broth. Dig into a simple dish of chicken slow-cooked with bell peppers, convenient canned mushrooms, and hearty garbanzo beans. Bigos is a traditional Polish sauerkraut stew, often called Hunter's Stew in English. The recipe was widely used by travelling hunters peasants who fermented cabbage to make sauerkraut for winter. Cuts of meat, farmed and hunted were then added and slow-cooked together, to make a nourishing stew.

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