How to Prepare Award-winning Bigos (Hunters Stew) for Slowcooker

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, bigos (hunters stew) for slowcooker. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Bigos (Hunters Stew) for Slowcooker is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Bigos (Hunters Stew) for Slowcooker is something that I’ve loved my whole life.

Bigos is considered the national dish of Poland. I t's a hearty, long-simmered meat-and-sauerkraut stew that goes back centuries. By using the slow cooker you are not sacrificing any flavor but I can save a few hours cooking by the stove. -Bigos takes better the more you reheat it -If your stew is not sour enough you can add the reserved liquid from the jar. -If your cooked stew came out too sour; cook one small cabbage in. Napa cabbage should replace the sauerkraut so that it cooks down and soaks up the flavors instead of making it salty.

To get started with this recipe, we have to prepare a few ingredients. You can have bigos (hunters stew) for slowcooker using 19 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Bigos (Hunters Stew) for Slowcooker:

1. Get to taste Olive oil and Butter
2. Prepare 800 g Kielbasa or smoked pork sausage
3. Get 1000 g Pork (shoulder or neck meat steaks or chops)
4. Make ready 2 x medium Onions rough sliced
5. Take 2 cloves Garlic sliced
6. Prepare 200 g mushrooms quartered
7. Take 1 TBS Beefbroth
8. Prepare 800 g diced Tomatoes (canned)
9. Prepare 2 TBS Paprika
10. Take 1 TBS Pimenton (smoked Paprika) or more regular Paprika
11. Take Pinch Cheyenne
12. Take 1500 g Sauerkraut (drain of excess fluid)
13. Take 2 x Bayleaves
14. Take 2-3 Allspiece (pimento) Berries (grind to powder with pestle)
15. Make ready 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

You should have seen my dad's eyes when I told him Crockpot bigos - A slow-cooker version, from Doris and Jilly Cook. Bigos - Polish Hunter Stew - is a traditional dish that originated in Medieval times. Bigos is also called 'Polish Hunter Stew' as its origins date back to Medieval times One can get a truly magnificent stew that would make any hunter proud in a quarter of the time in an electric pressure cooker, AKA. Bigos, or traditional Polish Hunter's Stew, is one of those homey recipes that changes from household to household.

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…

Bigos is also called 'Polish Hunter Stew' as its origins date back to Medieval times One can get a truly magnificent stew that would make any hunter proud in a quarter of the time in an electric pressure cooker, AKA. Bigos, or traditional Polish Hunter's Stew, is one of those homey recipes that changes from household to household. Why I picked this recipe: I have never simmered sauerkraut in a meat stew, and what better way to try it than the meatiest of meat stews? 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. This version is a Polish hunter's stew that features kielbasa, smoky bacon, melty cabbage, and lots of delicious broth.

So that is going to wrap this up with this exceptional food bigos (hunters stew) for slowcooker recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!