Description
Here is our favorite recipe for traditional Polish Hunter’s Stew, also known as Bigos. It is a very delicious and hearty meal, that you can easily prepare in your own kitchen!
Ingredients
Units Scale
- 750g (3 cups) sauerkraut
- 500g (4 cups) white cabbage, shredded
- 500g (1 lb) pork shoulder or belly, diced
- 300g (10 oz) Polish kielbasa, sliced
- 300g (10 oz) beef stew meat or venison
- 1 large onion, chopped
- 3 cloves garlic, minced
- 30g (1 oz) dried porcini mushrooms
- 8 prunes, chopped
- 1 tbsp tomato paste
- 6-8 juniper berries
- 1 tsp caraway seeds
- 2 bay leaves
- 4-5 allspice berries
- 120ml (1/2 cup) red wine (optional)
- 1 cup mushroom soaking liquid (reserved)
- Water or broth to cover
- Salt and pepper to taste
Instructions
- Soak Mushrooms: Place the dried porcini mushrooms in a heatproof bowl and pour 1 cup (240ml) of boiling water over them. Cover the bowl with a plate or lid and let them steep for at least 30 minutes. Once softened, carefully lift the mushrooms out of the liquid and give them a rough chop.
- Be sure to reserve the soaking liquid—it’s packed with earthy flavor and will be added to the stew later. (Tip: If the soaking liquid has any grit, strain it through a fine mesh sieve or cheesecloth before using.)
- Brown the Meats: Heat 1–2 tablespoons of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches (to avoid overcrowding), add the pork pieces in a single layer and sear until browned on all sides—about 5–7 minutes per batch.
- Remove to a plate and repeat with the beef. Once both are browned and set aside, add the sliced kielbasa and cook for 3–4 minutes until lightly browned and fragrant. Remove it from the pot and set aside with the other meats. (Don’t rush this step—browning adds loads of flavor to the final dish.)
- Sauté the Base Vegetables: Using the same pot (don’t clean it—you want those browned bits!), reduce the heat to medium and add a splash of oil if needed. Add the chopped onion and sauté for 6–8 minutes, stirring frequently, until it turns golden and soft. Then add the minced garlic, caraway seeds, juniper berries, and tomato paste.
- Stir well to coat the onions and release the spices’ aroma—about 1 minute. Add the shredded cabbage and continue cooking, stirring occasionally, for about 10 minutes, or until the cabbage has wilted and softened slightly.
- Combine Ingredients: Stir in the sauerkraut (lightly rinsed and drained if overly sour), the soaked and chopped mushrooms, chopped prunes, bay leaves, and allspice berries.
- Pour in the reserved mushroom soaking liquid and red wine (if using). Return all the browned meats to the pot, including the kielbasa. Add just enough water or broth to barely cover all the ingredients, then give everything a good stir to combine. (It may look like a lot now, but it will reduce and thicken as it cooks.)
- Slow Simmer: Bring the stew to a gentle simmer, then reduce the heat to low. Cover the pot with a lid slightly ajar and let it simmer very gently for at least 2–3 hours, stirring occasionally to prevent sticking. If the stew looks too dry, add a splash of water or broth as needed.
- Once cooked, let it cool completely, then refrigerate overnight. (Bigos tastes the best when reheated the next day—and even better after two or three days! Each reheat deepens the flavor.)
Notes
Wait to salt until the end—sauerkraut and meats are salty!
Rinse sauerkraut only if very sour.
Reheat multiple times—flavor improves each day.
Use any meat combo you like—chicken, duck, bacon, or even game.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Cuisine: Polish
Nutrition
- Calories: 420
- Sugar: 8g
- Sodium: 960mg
- Fat: 25g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 28g