Hunter’s Stew: A Hearty Delight
Hunter’s stew, also known as Bigos, is a traditional dish deeply rooted in Eastern European cuisine. This savory stew is celebrated for its rich, complex flavors and its ability to bring warmth and satisfaction to any meal. A true embodiment of comfort food, Hunter’s stew combines a variety of meats with sauerkraut and fresh cabbage, simmered to perfection over several hours. Its unique taste is a testament to the slow cooking process, which allows the ingredients to meld together beautifully.
Why You’ll Love It
- Flavorful Journey: Each bite offers a deep dive into a pool of flavors that are both robust and comforting.
- Hearty and Filling: Perfect for satisfying hunger, especially during the colder months.
- Versatile: While there are traditional ingredients, Hunter’s stew welcomes variations, making it a great dish to get creative with.
Occasions to Serve
Hunter’s stew is not just a dish; it’s a culinary experience that brings people together. Ideal for various occasions:
- Family gatherings, offering a comforting meal that feels like home.
- Outdoor adventures, as its hearty nature provides the energy needed for active days.
- Festive celebrations, where its rich history and satisfying flavors can be shared and appreciated by all.
Embracing the essence of traditional cooking, Hunter’s stew is more than just a meal; it’s a celebration of culture, history, and the simple joys of eating well. Whether you’re a seasoned chef or a curious foodie, this dish is sure to impress and delight.
Hunter’s stew
Description
Hunter's stew, also known as Bigos, is a hearty dish that combines a variety of meats with sauerkraut and fresh cabbage, simmered to perfection. It's a perfect embodiment of comfort food for any meal.Ingredients
Instructions
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Prepare Ingredients
Gather all ingredients. Cut the meats into bite-sized pieces, drain the sauerkraut, shred the fresh cabbage, chop the onion, and mince the garlic.
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Brown the Meats
In a large pot, brown the meats over medium-high heat. Once browned, remove the meats and set aside.
-
Sauté Vegetables
In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent. Then, add the shredded cabbage and sauerkraut, cooking until slightly softened. -
Combine and Simmer
Return the browned meats to the pot. Add the beef broth, diced tomatoes, tomato paste, paprika, caraway seeds, and a bay leaf. Season with salt and pepper to taste. Bring to a boil, then reduce the heat and simmer, covered, for at least 3 hours.Stir occasionally and add more broth or water if necessary. -
Serve
Remove the bay leaf before serving. Serve hot, with bread or potatoes for a complete meal.
Serving Size 1 serving
Servings 6
- Amount Per Serving
- Calories 550kcal
- Calories from Fat 250kcal
- % Daily Value *
- Total Fat 28gg44%
- Saturated Fat 10gg50%
- Trans Fat 0gg
- Cholesterol 90mgmg30%
- Sodium 1200mgmg50%
- Potassium 850mgmg25%
- Total Carbohydrate 35gg12%
- Dietary Fiber 8gg32%
- Sugars 12gg
- Protein 35gg70%
- Vitamin A 15% IU
- Vitamin C 70% mg
- Calcium 8% mg
- Iron 25% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
User Reviews
“This recipe caught my eye because it has such a comforting and hearty vibe. I’ve been looking for a good stew recipe for the colder months, and this one seems perfect. I appreciate that you included tips for balancing the flavors, as I sometimes struggle with stews tasting too heavy. The mix of meat and cabbage reminds me of old-fashioned dishes my grandparents used to make. Can’t wait to give this one a try and see if it brings back some nostalgic flavors!
Regarding the spices, I add bay leaves, allspice, both ground and whole pepper, a good amount of marjoram, a pinch of ground caraway, and a bit of lovage. Also, juniper berries are essential.
There are a few ways to ruin bigos:
making it too salty. Keep in mind that cured meats are already salty, so it’s best to save additional salt for the final seasoning.
making it too fatty. While bigos isn’t exactly a light dish, too much fat can throw off the overall flavor balance.
“This recipe caught my eye because it has such a comforting and hearty vibe. I’ve been looking for a good stew recipe for the colder months, and this one seems perfect. I appreciate that you included tips for balancing the flavors, as I sometimes struggle with stews tasting too heavy. The mix of meat and cabbage reminds me of old-fashioned dishes my grandparents used to make. Can’t wait to give this one a try and see if it brings back some nostalgic flavors!
Regarding the spices, I add bay leaves, allspice, both ground and whole pepper, a good amount of marjoram, a pinch of ground caraway, and a bit of lovage. Also, juniper berries are essential.
There are a few ways to ruin bigos:
making it too salty. Keep in mind that cured meats are already salty, so it’s best to save additional salt for the final seasoning.
making it too fatty. While bigos isn’t exactly a light dish, too much fat can throw off the overall flavor balance.