Step 1

Begin by hydrating the dried mushrooms in 1 L of boiling water for around 15 minutes. When ready, remove the mushrooms and strain the water through a fine-mesh sieve to remove any grit or sand. Transfer the mushroom water to a slow cooker dish, leaving behind the last 50 ml (1/4 cup) of water that may contain sediment.

Step 2

In a frying pan, sear the lardons and sausage over high heat until browned. Transfer the meat to the slow cooker, leaving the fat in the pan.

Step 3

In the same pan, brown the diced onions until softened and lightly browned. Transfer them to the slow cooker.

Step 4

Next, brown the diced beef in two batches until browned on all sides. Transfer it to the slow cooker.

Step 5

Add all the remaining ingredients to the slow cooker, including the hydrated mushrooms, and stir well to combine. Cover with a lid and set the slow cooker to high heat for 5 hours. After the first hour, give it a good stir and repeat every hour or so to distribute the flavours.

Step 6

When the Bigos is ready, remove the bay leaves and serve hot with sourdough bread or boiled potatoes. Bigos tastes 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. Enjoy!