Set them aside while you prepare the meat. STEP 1 Place the dried mushrooms in a measuring jug and add the boiling water.
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Please take a look at the steps and video before attempting this recipe!
#BEEF AND CHICKEN HUNTER STEW HOW TO#
HOW TO MAKE SLOW COOKER BIGOSįull measurements and instructions can be found on the printable recipe card at the bottom of the page. PRUNES: It may sound a bit odd but prunes add a touch of sweetness and balance out the meatiness of the stew. You could also add some fresh mushrooms too if you like. MUSHROOMS: Dried porcini mushrooms, rehydrated in hot water, and their soaking liquid add depth of flavour. If you buy the jarred kind that contains vinegar you may want to wash it first.ĬABBAGE: White cabbage in addition to sauerkraut? Yup. SAUERKRAUT: If you can, use organic raw fresh sauerkraut that is kept in the fridge and contains only cabbage and salt. Kielbasa is fairly easy to find these days – ethnic stores and Polish section in big supermarkets usually carry a variety of sausages. SAUSAGES: Look for Kielbasa (thick smoked Polish sausage) and Kabanos (thin smoked Polish sausage). Since this is a “Hunter’s Stew” you can throw in game too. You can use loin steaks too or even a mix of pork and stewing beef. MEAT: I have used boneless pork shoulder in this recipe. Some elements are constant however – let’s break it down! This Hunter’s Stew has as many variations as there are cooks. This amazing Bigos stew (a.k.a Hunter’s Stew) was made as a treat for him – but it feeds a veritable crowd! Thankfully Bigos tastes even better after a few days in the fridge… WHAT GOES IN BIGOS STEW? This is due to a former girlfriend’s grandma filling him up with pierogi and other yummy treats… but I won’t hold that against him! For more information, check my disclosure You might also like to try my Venison Stew recipe!
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Once you taste the results, you can tweak the ingredients so the stew will be more to your liking. Your tastes are most likely different than mine, but making my version will give you a good idea about how to get started. This dish is easy! Even easier if you use meats that are already cooked and canned or frozen veggies.The ground beef and the shredded chicken make nice additions, but it’s the pulled pork and the barbecue sauce that provide the signature flavor. In my opinion, you need to include barbecued or smoked pork – and lots of it. Most modern versions, however, use pulled pork, ground beef, and/or chicken. You can use practically any type of meat or poultry, or even wild game (in fact, that’s what the original version contained). What kind of meat should I use? This is a great opportunity to use leftover meats.Most of us southerners like ours thick, but it’s easy to turn it into soup by adding more liquid. With Brunswick stew, it could go either way. What’s the difference in soup and stew? I suppose it depends on how thick the mixture is, as stews are generally thicker and heartier than soups are.I love soup recipes, so I’m not sure why it took me so long to appreciate this hearty, homemade soup.or stew. Believe me–you’ll have a hard time finding a more rib-sticking, warming, and satisfying soup or stew. I acquired a taste for Brunswick stew after becoming an adult. We’ve been having some cold, dreary weather, so I’ve been using a lot of my soup recipes. I’m actually simmering a big pot of the tasty stew now, as I type.