Bigos is a popular Polish stew which is usually made out cabbage and meat. Like the Burgoo it differs in preparation from region to region and from family to family.
- 600g beef, cubed
- 200g sausages, sliced
- 200g smoked ham
- 100g bacon, chopped
- 300g sauerkraut, washed and drained
- 6–8 pcs dried mushrooms (porcini or shiitake)
- 8 pcs pitted prunes, chopped
- 2 apples, cored and cubed
- 1 large tomato, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp allspice
- 3 pcs bay leaves
- 1 tbsp peppercorns
- 4–5 cups water
- In a heavy skillet add small amount of oil then cook bacon until brown and crispy. Remove the bacon then set aside.
- Add the beef and smoked ham then brown on all sides. Remove meat from skillet then set aside.
- Sauté garlic and onions then deglaze with 1/2 cup of water.
- Add the meat and bacon in the skillet then pour everything in a large pot.
- Combine all remaining ingredients then bring it to a boil, turn heat to low then let it simmer for 2 to 3 hours. Check it regularly and add water if needed.
Flavour improves with time so best time to consume the stew is on its third day.