Dinner for 4

Bigos Stew with beef chuck roast

Name: Bigos Stew with beef chuck roast
Total time: 55 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 1 sliced white cabbage; 250 ml beef stock; 100 g mushrooms; 2 tbsp lard; 400 g german sausages; 250 g bacon; 2 chopped onion; 750 g beef; 200 g prunes; 1 bay leaf; 12 peppercorns; 4 juniper berries; 4 allspice berries; 90 ml red wine; 2 tbsp tomato puree

Cabbage, beef, sausage, bacon, mushrooms, prunes, and spices simmer together in stock and wine for a hearty stew.

$7.18per serving $$$$

55 minstart to table

4servings

Eastern European Dairy-free High-protein Family Dinners Cold-weather comfort Winter

Ingredients

1 sliced white cabbage
250 ml beef stock
100 g mushrooms
2 tbsp lard
400 g german sausages
250 g bacon
2 chopped onion
750 g beef
200 g prunes
1 bay leaf
12 peppercorns
4 juniper berries
4 allspice berries
90 ml red wine
2 tbsp tomato puree

Steps

Heat the lard in a 6-quart pot over medium heat and cook the bacon, beef, sausage, and onions for 8 minutes.
Stir in the cabbage, mushrooms, prunes, tomato puree, bay leaf, peppercorns, juniper berries, and allspice berries.
Pour in the beef stock and red wine, cover the pot, and simmer for 25 minutes until the beef reaches 145 F.
Cook sausage until it reaches 160 F inside.
Remove the bay leaf and whole spices, then season with salt and pepper and simmer uncovered for 5 minutes.

Main ingredient on sale this week? See what to make with beef chuck roast or stew beef on sale.