Hunter’s Stew

Bigos, also known as “Hunter’s Stew,” is a delightful and hearty dish originating from Eastern Europe. Like many traditional stews, Bigos has evolved into a versatile and flavorful recipe that can accommodate a wide range of ingredients, making it perfect for using whatever is on hand or incorporating leftovers. This savory stew, with its rich combination of meats and sauerkraut, is a comfort food that brings warmth and satisfaction to the table. Prepared with care, it can be enjoyed immediately or stored and reheated multiple times without compromising its taste and quality.

MAKES: 4 servings

TIME: 11/2 hours, largely unattended

INGREDIENTS:

• 4 ounces bacon or salt pork, roughly chopped
• 4 ounces sausage (optional)
• 1 1/2 pounds not-too-lean beef, chuck, or brisket, cut into small cubes
• 1 onion, chopped
• 2 pounds sauerkraut, preferably fresh or stored in plastic
• 1 ounce dried shiitake, porcini, or black mushrooms, soaked and sliced, liquid reserved
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon sugar
• 1/2 cup Madeira or other sweet wine

INSTRUCTIONS:

1. Heat a large pot with a tight-fitting lid or a Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until most of the fat is rendered, about 10 minutes. Add the sausage and beef and brown, about 10 minutes. Remove the bacon, sausage, and beef with a slotted spoon and set aside.
2. Lower the heat to medium and cook the onion in the fat, stirring occasionally, until translucent, about 5 minutes. Add the sauerkraut, mushrooms, mushroom liquid, caraway seeds, pepper, and sugar. Stir to combine and add just enough water to barely cover. Cover, turn the heat to low, and let bubble gently for 15 minutes.
3. Return the meat to the pan and add the wine. Cover and let bubble gently until the meat is tender, about an hour (lamb, pork, and veal will probably take longer than beef). Serve hot with rye bread or cool to room temperature and refrigerate, then reheat before serving.

VARIATIONS:

• Hunter’s Stew with Fresh Cabbage: Omit the sauerkraut from Step 2 and substitute one 2-pound head of green cabbage, cored and thinly sliced; 3 tablespoons white vinegar; and 2 tart apples, peeled and sliced.

• Hunter’s Stew with Prunes: For a sweeter stew, substitute 8 ounces diced pitted prunes for the dried mushrooms. You don’t need to soak the prunes. Add them to the bigos when you would have added the mushrooms and proceed with the recipe.

TIPS:

• To develop deep flavors and tenderize the meats, cook the stew over low heat for at least an hour. The longer you cook it, the better the flavors will meld together.
• Bigos tastes even better after a day or two as the flavors continue to marry. You can prepare it in advance and reheat it when needed, making it a perfect dish for gatherings or busy days.
• Bigos pairs wonderfully with crusty rye bread, which complements the rich flavors of the stew and allows you to soak up the delicious broth.
• Don’t be afraid to get creative with the recipe. Try different meats, vegetables, or even fruits like prunes to add sweetness and complexity to the dish.
• Taste the stew as it cooks and adjust the seasoning to suit your preferences. You can add more pepper, sugar, or other spices to achieve the desired flavor profile.
• Bigos tastes even better the next day, and you can repurpose any leftover stew into sandwiches, stuffed peppers, or pasta sauces for a delicious twist.

Enjoy the heartwarming flavors of Bigos, a dish that brings together the essence of Eastern European cuisine and the joys of hearty comfort food.