Ingredients with Measurements:
- 1 lb. sauerkraut
- 1 lb. boneless pork shoulder, cubed
- 1 lb. boneless beef chuck, cubed
- 1 lb. kielbasa sausage, sliced
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tbsp. tomato paste
- 2 cups beef broth
- 1 cup red wine
- 1 bay leaf
- 1 tsp. caraway seeds
- 1 tsp. dried marjoram
- Salt and pepper to taste
Special equipment needed:
- Large Dutch oven or heavy pot
Step-by-step instructions:
1. Rinse the sauerkraut in cold water and drain.
2. In a large Dutch oven or heavy pot, brown the pork and beef over medium-high heat until browned on all sides. Remove from the pot and set aside.
3. In the same pot, sauté the onion and garlic until softened.
4. Add the tomato paste and stir for a minute.
5. Add the beef broth, red wine, bay leaf, caraway seeds, and marjoram. Bring to a boil.
6. Add the sauerkraut, pork, beef, and kielbasa sausage to the pot.
7. Reduce the heat to low, cover, and simmer for 2-3 hours, stirring occasionally.
8. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat.
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 15g
Protein: 40g
Substitutions for ingredients:
- You can use chicken or turkey instead of pork and beef.
- You can use vegetable broth instead of beef broth.
- You can use white wine instead of red wine.
Variations:
- You can add mushrooms, potatoes, or apples to the stew.
- You can use smoked kielbasa sausage for a smokier flavor.
Tips and tricks:
- You can make this stew ahead of time and reheat it before serving.
- This stew tastes even better the next day.
- Serve with crusty bread or boiled potatoes.
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 stovetop until heated through.
Presentation ideas:
- Serve in bowls with a dollop of sour cream and chopped fresh parsley.
Garnishes:
- Sour cream
- Chopped fresh parsley
Pairings:
- Serve with crusty bread or boiled potatoes.
- Pair with a full-bodied red wine.
Suggested side dishes:
- Boiled potatoes
- Crusty bread
- Roasted vegetables
Troubleshooting advice:
- If the stew is too sour, add a pinch of sugar.
- If the stew is too thick, add more broth or water.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Bigos is a traditional Polish stew that dates back to the 16th century.
- It was originally made with game meat and sauerkraut.
Flavor profiles:
- Savory
- Tangy
- Smoky
Serving suggestions:
- Serve in bowls with a dollop of sour cream and chopped fresh parsley.
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Region: Polish