In Poland, they call this flavorful stew bigos. It features several types of meat chunks, such as veal, beef, and pork, that is slow cooked until tender. Other savory ingredients include sauerkraut, mushrooms, onions, and several spices. Some Polish cooks add a few dried plumbs and tomato paste to their stew. Traditionally, hunter’s stew is simmered for hours, cooled overnight, then simmered another two hours before serving. You can serve it the first day, but it is better with the extra simmering time.

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