Zajebisty Bigos with a Beer Base, Potatoes, and Kielbasa. This is a peasant version of Bigos, not fit for royalty.
# Ingredients:
* 0.9 lbs Beef, stewing cut – (400g) cut into large dice (chuck, brisket, round steak, or short ribs)
* 0.9 lbs Kielbasa – (400g) Polish smoked sausage
* 1.1 lbs Sauerkraut – with liquid (500g)
* 4 Potatoes, medium size – halved, skin on
* 1 Large Carrot – peeled and diced
* 1 Large Onion – diced
* 4 cups Beef Stock – (1L) enough to cover all ingredients in the slow cooker
* 1 cup Beer – (240ml)
* 2 Bay Leaves
* 4 Juniper Berries
* 1 tbsp Marjoram
* 1 tbsp Caraway
* 1 tbsp Honey – (add enough to your taste to balance the sourness)
* 1 tsp Black Pepper
* 1 tbsp Tomato Puree
# Instructions:
1. Heat a frying pan over high heat and sear the diced beef until browned. Transfer the beef to the slow cooker, leaving the fat in the pan.
2. Add sliced sausage to the same pan and continue frying until browned, then transfer it to the slow cooker.
3. In the same pan, sear the diced onions, carrots, and garlic until they are softened and lightly browned. Transfer them to the slow cooker as well.
4. Add all the remaining ingredients to the slow cooker and stir well to combine. Cover with a lid and set the slow cooker to high heat for 6 hours. After the first hour, give it a good stir and repeat every hour or so to distribute the flavours.
5. When the Bigos is ready, remove the bay leaves and serve hot with buttered sourdough bread. Bigos tastes even better with time, so you can store it in the fridge for up to three days, freeze it, or store it in jars if you make a bigger batch. Reheat it gently on the stovetop or in the microwave before serving. Smacznego!
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Zajebisty Bigos with a Beer Base, Potatoes, and Kielbasa. This is a peasant version of Bigos, not fit for royalty.
# Ingredients:
* 0.9 lbs Beef, stewing cut – (400g) cut into large dice (chuck, brisket, round steak, or short ribs)
* 0.9 lbs Kielbasa – (400g) Polish smoked sausage
* 1.1 lbs Sauerkraut – with liquid (500g)
* 4 Potatoes, medium size – halved, skin on
* 1 Large Carrot – peeled and diced
* 1 Large Onion – diced
* 4 cups Beef Stock – (1L) enough to cover all ingredients in the slow cooker
* 1 cup Beer – (240ml)
* 2 Bay Leaves
* 4 Juniper Berries
* 1 tbsp Marjoram
* 1 tbsp Caraway
* 1 tbsp Honey – (add enough to your taste to balance the sourness)
* 1 tsp Black Pepper
* 1 tbsp Tomato Puree
# Instructions:
1. Heat a frying pan over high heat and sear the diced beef until browned. Transfer the beef to the slow cooker, leaving the fat in the pan.
2. Add sliced sausage to the same pan and continue frying until browned, then transfer it to the slow cooker.
3. In the same pan, sear the diced onions, carrots, and garlic until they are softened and lightly browned. Transfer them to the slow cooker as well.
4. Add all the remaining ingredients to the slow cooker and stir well to combine. Cover with a lid and set the slow cooker to high heat for 6 hours. After the first hour, give it a good stir and repeat every hour or so to distribute the flavours.
5. When the Bigos is ready, remove the bay leaves and serve hot with buttered sourdough bread. Bigos tastes even better with time, so you can store it in the fridge for up to three days, freeze it, or store it in jars if you make a bigger batch. Reheat it gently on the stovetop or in the microwave before serving. Smacznego!
Recipe post with tips etc. – [Bigos Hultajski](https://chefsbinge.com/bigos-hultajski-in-slow-cooker/)