Hunter's stew (Bigos) from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 787) by Mark Bittman

  • beef chuck
  • caraway seeds
  • Madeira wine
  • onions
  • bacon
  • sauerkraut
  • dried shiitake mushrooms
  • EYB Comments

    Can substitute salt pork for bacon, beef brisket for beef chuck, sweet wine for Madeira wine, and dried porcini mushrooms or dried black mushrooms for dried shiitake mushrooms.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute salt pork for bacon, beef brisket for beef chuck, sweet wine for Madeira wine, and dried porcini mushrooms or dried black mushrooms for dried shiitake mushrooms.

  • zorra on July 04, 2015

    Said to be the national dish of Poland, I first had it in Australia. Tried this for someone whose late mother made it. No idea how authentic this version is, but it was tasty in mid-winter. Based on other recipes & whim, I improvised freely. Substituted smoked turkey thigh for bacon, used turkey sausage, just 1 pound beef plus 1/2 pound pork. Skipped the caraway, swapped sweet wine with dry red, added bay leaves & 2 tart chopped apples. Doubled the onion & the cooking time. Might make it again some chilly day.

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