Bigos (Hunter's Stew)

Ingredients

• 30 gBacon
• 450 gKielbasa
• 450 gPork
• 30 gWheat flour
• 3 pcsGarlic
• 150 gOnion
• 150 gMushroom
• 360 gCabbage
• 400 gSauerkraut
• 60 mlRed wine
• 1 pcsBay leaf
• 1 tspBasil
• 1 tspMarjoram
• 1 tbspBell pepper
• 0.3 gCaraway
• 2 gHot sauce
• 1200 mlBeef broth
• 30 gTomato paste
• 240 gTomato
• 2 gWorcestershire sauce
• 140 gCarrot

Instructions

1. 1

   Preparation

   • Preheat oven to 175 °C (350 °F).
   • Cut pork into bite-sized cubes if needed, slice the kielbasa and bacon.
   • Lightly dredge the pork in flour and set aside.
2. 2

   Browning

   • Heat a large pot over medium heat. Add bacon and kielbasa; cook until bacon renders fat and sausage is lightly browned. Remove with a slotted spoon into a large ovenproof casserole.
   • In the rendered fat, brown the floured pork over medium-high heat until golden; transfer to the casserole.
3. 3

   Add vegetables

   • Reduce heat to medium and add garlic, onion, carrots, mushrooms, cabbage and sauerkraut.
   • Cook and stir until the vegetables soften (about 10 minutes), do not brown them.
4. 4

   Deglaze and season

   • Deglaze the pan with red wine, scraping up browned bits.
   • Add bay leaf, basil, marjoram, paprika, caraway seeds, hot sauce and Worcestershire; cook 1 minute.
5. 5

   Tomatoes, stock and bake

   • Stir in tomato puree, diced tomatoes and beef stock and bring to a simmer.
   • Pour vegetables and liquid into the casserole with the meat, cover and bake 2 1/2–3 hours until meat is very tender.