Bigos Recipe (Polish Hunter’s Stew)
Bigos is a hearty Polish stew made with a mix of meats simmered with sauerkraut and cabbage until everything turns rich, tangy, and deeply savory, better the next day.
Servings: 8
Calories: 440kcal
Equipment
- Large Pot (or Dutch Oven)
Ingredients
- 8 ounces bacon chopped
- 1 pound pork shoulder or pork or beef stew meat, cut into bite-sized pieces
- 12-14 ounces kielbasa Polish sausage, sliced into rounds
- 2 pounds sauerkraut drained (reserve a little juice)
- 1 small head green cabbage shredded (about 1½-2 pounds)
- 1 large onion chopped
- 3-4 cloves garlic minced
- 1 ounce dried porcini mushrooms optional but traditional, soaked in hot water 20 minutes
- 8 ounces fresh mushrooms sliced (cremini/white button)
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 tablespoon paprika or to taste
- 1-2 teaspoons dried marjoram
- 1 teaspoon ground allspice
- ½ teaspoon black pepper plus more to taste
- 1 cup dry red wine or use stock
- 2-3 cups beef stock or chicken stock, as needed
- 6-8 pitted prunes chopped (optional but traditional)
- Salt to taste
Optional spice add-ins
- 4-6 juniper berries lightly crushed
- 1-2 teaspoons caraway seeds
Instructions
- If using dried porcini - soak the dried mushrooms in hot water for 20 minutes. Lift them out, chop, and save the soaking liquid. Pour the liquid through a fine strainer or coffee filter to remove grit. Set aside.
- Heat a large Dutch oven or heavy pot over medium heat. Add the bacon and cook until it renders and starts to crisp. Scoop out bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the pork pieces to the pot (work in batches if needed). Brown well on all sides - this adds a ton of flavor. Remove browned pork to a bowl.
- Add the onion to the pot and cook 4-5 minutes to soften. Stir in the fresh mushrooms and cook until they release their moisture and start to brown. Add garlic and cook 30 seconds, just until fragrant.
- Stir in the tomato paste and cook 1 minute to caramelize it slightly. Pour in the wine (if using, or 1 cup stock) and scrape up any browned bits on the bottom of the pot.
- Add sauerkraut, shredded cabbage, reserved bacon, browned pork, chopped dried mushrooms, bay leaf, paprika, marjoram, allspice, black pepper, and prunes (if using).
- Pour in 2 cups stock plus ½ cup of the strained mushroom liquid (if you used porcini).
- Bring to a gentle simmer, then reduce heat to low. Cover and cook 1½ to 2 hours, stirring occasionally. Add more stock as needed so it stays saucy, not dry.
- Stir in the sliced kielbasa during the last 30 minutes of simmering so it stays juicy and doesn’t overcook.
- Remove bay leaf. Taste and adjust, and serve.
Notes
- Want it tangier? Add a splash of reserved sauerkraut juice.
- Want it richer? Simmer uncovered 10-15 minutes to thicken.
- Make Ahead (It’s Better Tomorrow). Bigos is famous for improving after a rest. Cool it down, refrigerate overnight, then reheat gently the next day for deeper flavor and texture.
- Serving Suggestions: Rye bread or crusty bread, boiled or mashed potatoes, buttered noodles.
Nutrition
Calories: 440kcal | Carbohydrates: 26g | Protein: 22g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 72mg | Sodium: 1511mg | Potassium: 1064mg | Fiber: 8g | Sugar: 11g | Vitamin A: 700IU | Vitamin C: 62mg | Calcium: 113mg | Iron: 4mg