Name: Bigos (Polish hunter's stew)
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Yield: 6 servings
Cuisine: Polish
Ingredients: 1 sliced White Cabbage; 250ml Beef Stock; 100g Mushrooms; 2 tablespoons Lard; 400g German Sausages; 250g Bacon; 2 chopped Onion; 750g Beef; 200g Prunes; 1 Bay Leaf; 2 Cloves; 12 Peppercorns; 4 Juniper Berries; 4 Allspice Berries; 90 ml Red Wine; 2 tablespoons Tomato Puree

Method

Put the cabbage in a heavy casserole dish, add the stock and cook over a low heat for about 50 mins, until tender.
Cut the soaked mushrooms into strips and save the soaking water. Heat the lard and fry the sausages and bacon, then scoop out, leaving the fat in the pan. Fry the onion in the same pan for 5-8 mins until lightly browned.
Add the mushrooms and their liquid along with all the cooked meat, onions and prunes, then cover and cook for 20 mins. Add the spices, red wine and tomato purée and bring to a simmer, then cover and cook for 1 hr. Season well and leave to cool. Bigos improves in flavour over a couple of days; reheat until piping hot before serving.

Nutrition per servingCalories, protein, carbs, fat, fibre and sugar — in the ChefBook app.
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Method

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