Simple Way to Prepare Bigos (Hunters Stew) for Slowcooker in 18 Minutes for Beginners

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, bigos (hunters stew) for slowcooker. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Learned first hand from my late polish grandmother. I grew up with this and made sure I recreated this dish as accurately as possible. She didn't have a slow cooker so I sacrilegiously feel like the taste is even improved.

Bigos (Hunters Stew) for Slowcooker is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Bigos (Hunters Stew) for Slowcooker is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook 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. Prepare Olive oil and Butter
2. Prepare Kielbasa or smoked pork sausage
3. Make ready Pork (shoulder or neck meat steaks or chops)
4. Get x medium Onions rough sliced
5. Get Garlic sliced
6. Make ready mushrooms quartered
7. Get Beefbroth
8. Get diced Tomatoes (canned)
9. Prepare Paprika
10. Take Pimenton (smoked Paprika) or more regular Paprika
11. Get Cheyenne
12. Prepare Sauerkraut (drain of excess fluid)
13. Take x Bayleaves
14. Take Allspiece (pimento) Berries (grind to powder with pestle)
15. Take Juniper Berries (crush under a knife)
16. Get Handfull of Parsley (chopped)
17. Take Pickles (sliced roughly)
18. Get Salt/White Pepper
19. Make ready Tomatopaste

Bigos (Hunters Stew) for Slowcooker step by step. Cut all your ingredient up but not too fine. You want to retain texture and tastes. Fry the steaks or chops in the sausage/olive oil.

Instructions 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…

Fry the bacon in a Dutch oven to render the fat, and then toss in the pork chunks, garlic, onions, and mushrooms. Place bigos in serving bowl and garnish with parsley. Serve with mashed potatoes, boiled potatoes or rye bread. When cabbage has collapsed by half, add cooked onion, bacon, sausages, bay leaves, and wine to the pot. Recover the cooker and continue cooking until vegetables are tender.

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