A classic Polish stew, bigos offers four different types of meat in a red wine broth for your next stew craving! A hearty and meaty comfort food!
Course Main Course, Soup
Cuisine European
Keyword Bigos, Bigos Recipe, How Can I Make Bigos, How Do I Make Bigos
Prep Time 20 minutesminutes
Cook Time 3 hourshours30 minutesminutes
Total Time 3 hourshours50 minutesminutes
Servings 8- 10 servings
Calories 938kcal
Author Kathleen
Ingredients
1/2ouncedried mushrooms,
1poundbeef stew meat,cut into 1 inch cubes
1poundpork shoulder,cut into 1 inch cubes
1/2cupall-purpose flour
salt
black pepper
1/4cupolive oil
1poundbacon,chopped
1largeonion,chopped
1tablespoongarlic,finely chopped
1/2cupdry red wine
5cupsbeef broth
1cupapple cider,plus if you want more sweetness
1heaping tablespoonbeef flavor Better Than Bouillon
1(28-ounce) candiced tomatoes,including juices
8largecarrots,cut into 1/2 inch pieces
4largeparsnips,cut into 1/2 inch pieces
14ounceskielbasa sausage,cut into 1/2 inch pieces
2granny smith apples,peeled, cored and grated
1cuppitted prunes,quartered
1(16-ounce) jarsauerkraut, rinsed and well drained
16ouncescrimini mushrooms,sliced
1bay leaf
2teaspoonsground marjoram
1tablespoonsweet paprika
1 1/2tablespoonscaraway seeds
1 1/2teaspoonsbrown sugar,packed, optional
Instructions
Place dried mushrooms in 1 cup boiling water, let sit to reconstitute. Drain mushrooms, reserving the liquid, and strain to remove all sediment.
Toss beef and pork with 2 teaspoons salt, 1 teaspoon black pepper, and all-purpose flour in a large bowl.
Heat half the olive oil in a Dutch oven and brown beef and pork in batches, adding it to the Dutch oven in a single layer, without crowding the pan. Remove to a bowl and continue with remaining beef and pork adding more oil as needed.
Brown chopped bacon in the Dutch oven. Remove to the bowl.
Saute onion and garlic in bacon drippings over medium heat until soft. Add the wine and bring to a boil, scraping up any brown bits on the bottom of the pan, until wine is reduced by half. Add the beef broth, reserved mushroom liquid, and Better Than Bouillon, reduce heat to simmer and whisk until Better Than Bouillon is dissolved.
Add the beef, pork, and bacon back to the Dutch oven, followed by the rest of the ingredients. Bring to a boil, then immediately reduce heat and simmer 3 hours. Remove bay leaf and serve over cooked noodles.