Ingredients with Measurements:
- 1 lb beef stew meat, cut into small cubes
- 6 slices of bacon, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 large carrot, peeled and chopped
- 1 celery stalk, chopped
- 1 small head of cabbage, chopped
- 1 can (14 oz) sauerkraut, drained
- 1 can (14 oz) diced tomatoes
- 1 cup beef broth
- 1 tbsp tomato paste
- 1 tsp caraway seeds
- 1 bay leaf
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
2. Add the beef to the pot and cook until browned on all sides. Remove with a slotted spoon and set aside.
3. Add the onion, garlic, carrot, and celery to the pot and cook until softened, about 5 minutes.
4. Add the cabbage and sauerkraut to the pot and cook until the cabbage is wilted, about 10 minutes.
5. Add the diced tomatoes, beef broth, tomato paste, caraway seeds, bay leaf, salt, and pepper to the pot. Stir to combine.
6. Add the cooked beef and bacon back to the pot and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, stirring occasionally, until the flavors have melded together and the beef is tender.
8. Remove the bay leaf and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
5. Temperature:
Medium heat for cooking bacon and beef, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 17g
Protein: 28g
Sodium: 1000mg
Substitutions for ingredients:
- Pork or turkey bacon can be used instead of beef bacon.
- Beef broth can be substituted with chicken or vegetable broth.
- Fresh tomatoes can be used instead of canned tomatoes.
- Red or green cabbage can be used instead of white cabbage.
Variations:
- Add sliced mushrooms to the pot for extra flavor.
- Use smoked sausage instead of beef for a different flavor profile.
- Add a splash of red wine to the pot for a richer taste.
Tips and tricks:
- Make sure to cook the bacon until crispy to add texture to the dish.
- Use a wooden spoon or spatula to stir the pot to avoid damaging the cabbage.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve in a large bowl or individual bowls.
- Garnish with chopped parsley or green onions.
Garnishes:
- Chopped parsley or green onions.
Pairings:
- Serve with crusty bread or boiled potatoes.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Steamed rice
Troubleshooting advice:
- If the dish is too watery, remove the lid and simmer for a few more minutes to thicken the sauce.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Bigos is a traditional Polish stew made with sauerkraut, meat, and various vegetables.
Flavor profiles:
- Savory, tangy, and slightly sweet.
Serving suggestions:
- Serve hot with crusty bread or boiled potatoes.
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Region: Polish