Polish Hunter Stew

One of the best things that happened last year in my blogging world was finding and becoming a part of #SundaySupper. I’ve long felt that family meals are of terrible importance and the mission of #SundaySupper is just that – bringing families together.  This week is the one year anniversary of this movement beginning.  In honor of this achievement contributors were encouraged to select a recipe that was blogged by another contributor in the last year.  It was a really hard choice but the recipe I chose seemed to fit perfectly.

When I first became a contributor I was assigned a mentor.  My mentor happened to be Melanie who published the blog From Fast Food to Fresh Food. On the surface you might think we have very little in common, in fact we have many differences however we also have a ton in common (including only about 100 miles between us geographically!) We were both raised in Wisconsin and hearty Midwestern roots.  We also both have been able to grow beyond the sometimes narrow-mindedness exhibited by many around us. Melanie helped me a lot when I first joined #SundaySupper and so I wanted to make one of her recipes, but which to choose?

I’m doing a 21 day cleanse right now and it’s chock full of fresh fruits and vegetables which are hard to come by in a Midwestern winter unless you’re willing to fork over an arm and a leg. When I saw this recipe for Bigos and the ingredients that made it up the first thing I thought was, now THAT is a Midwestern dish. The flavors in this dish are a reminder of my childhood.  It actually brought back a lot of memories I had tucked away a long time ago. I spend a lot of time exploring Middle Eastern and Moroccan food and flavors but I haven’t really spent much time on the recipes of me heritage. I want to change that this year.  So while I will keep blogging Moroccan recipes you can expect to see others that are from my heritage.

You can find Melanie’s original recipe for Bigos here, but I’ll post the recipe as I’ve changed it to be gluten-free, halal and a slow cooker meal.

Ingredients

  • 6 slices of Turkey bacon
  • 4 Andouille Chicken Sausages
  • 1 lb of beet stew meat
  • rice flour for dredging
  • oil for frying
  • 2 tsp crushed garlic
  • 1 large onion, diced
  • 2 large carrots, diced
  • 2 cups mushrooms, sliced
  • 6-10 brussle sprouts, quartered
  • 1 bay leaf
  • 1 tsp dried basil
  • 1 tsp dried dill
  • 1 Tbsp paprika
  • 2 Tbsp tomato paste
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tsp dash of Worcestershire sauce
  • 5 cups beef broth

Directions

Slice the turkey slices into pieces and cook in a large skillet, until it turns a light brown.  Do not let it turn crispy.  Remove the bacon and add to slow cooker.

Next, slice the chicken sausage into 1 inch pieces and add to slow cooker. Clean and cube beef.  Dredge the pieces of beef with rice flour.  Add 1 tsp of oil to the large skillet and turn to medium heat.  When the oil is sizzling, add the pieces of meat and brown on all sides.  Once this is complete, transfer the beef to the slow cooker.

Next, add into the slow cooker the garlic, onion, carrots, mushrooms, and brussle sprouts as well as the bay leaf, basil, dill, paprika, salt, pepper, and tomato paste.

Mix everything around to combine well.  Finally add the Worcestershire sauce and beef broth, mixing one more time.  Cover the slow cooker and cook on low heat for 8-10 hours or high for 4-6 hours^.  Serve over mashed potatoes or if you’d like to make this a one pot dish, add the potatoes into the slow cooker as well.

*Note: This cooked for almost 12 hours in my slow cooker as we went out and I forgot it was still on. The longer it cooks the more tender the meat gets! This can also be easily frozen and reheated.

Want to see what the rest of the #SundaySupper team is making?

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