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Recipe for Polish Bigos:

1. Begin by hydrating the mushrooms in 1L of boiling water for around 15 minutes. When ready remove the mushrooms and pour the water to slow-cooker dish leaving behind the last 50ml of water (usually contains sand).

2. In the frying pan, sear the lardons and sausage, use high heat and do so until browned. Transfer meat to the slow-cooker leaving fat in the pan.

3. In the same pan brown the diced onions then transfer to the slow-cooker.

4. Next, brown the diced beef, do it in two batches then transfer to the crockpot.

5. Add all the remaining ingredients and cover with a lid, set the slow-cooker on high heat for 5 hours. After the first hour give it a good stir, you can repeat string every now and then (I love the aroma so I check every hour :)

6. When the bigos is ready, serve with sourdough bread or boiled potatoes. You can store it in the fridge for up to three days. You can also freeze it if you make a bigger batch.

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