Slow-Cooked Polish Hunter's Stew
A deep, savoury Polish stew of braised beef, sausage, cabbage and prunes simmered with wine.
Ingredients
1 white cabbage, sliced1 head
250ml beef stock8 cubes
100g dried mushrooms, rehydrated30g
2 tbsp lard250g
400g Polish sausages, sliced400g
250g bacon, chopped300g
2 brown onions, chopped1kg
750g stewing beef, cubed800g
200g ready-to-eat prunes, halved250g
1 dried bay leaf5g
2 whole cloves30g
12 whole black peppercorns100g
4 juniper berries25g
4 allspice berries35g
90ml red wine750ml
2 tbsp tomato purée200g
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. Will keep covered and chilled for up to two days. Bigos improves in flavour over a couple of days. Leave to cool first. Reheat until piping hot before serving.
Cost to cook
6
serves 6 ·
Mostly estimated prices. Full-pack shop cost · about £22.22 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£33.62 est. · serves 6