Bigos (Polish Hunter's Stew)
A hearty and flavorful Polish stew made with various meats, sauerkraut, and fresh cabbage, slow-cooked to perfection.
2h 30m4Servings
Nutrition
960kcal
61gProtein
34gCarbs
60gFat
Ingredients
Butter
2 tbsp
Sauerkraut
2 cups
Cabbage
0.5 whole
Bacon
4 oz
Pork Shoulder
1 lb
Beef Chuck
1 lb
Andouille Sausage
12 oz
Onion
1 whole
Dried Mushrooms
0.5 oz
Prunes
3 whole
Dry Red Wine
1 cup
Paprika
1 tbsp
Caraway Seeds
1 tsp
Dried Thyme
1 tsp
Allspice
½ tsp
Bay Leaf
1 whole
Black Pepper
½ tsp
Salt
to taste
Water
Optionalfor reheating
¼ cup
Equipment
Dutch Oven
Instructions
1Prepare the Cabbage Base
35m
35mMelt Butter
In a Dutch oven, melt 2 tablespoons of butter over medium-low heat.
Add Sauerkraut
Add 2 cups of sauerkraut (do not rinse) to the pot.
Add Fresh Cabbage
Add 1/2 head of fresh cabbage, thinly sliced.
Cook Cabbage
Cover and cook over medium-low heat, stirring occasionally, until the cabbage wilts and softens, about 15-20 minutes.
2Brown the Meats
30m
30mBrown Bacon
In a separate skillet, brown 4 oz of bacon over medium-high heat until crisp-tender. Remove bacon and set aside, leaving the rendered fat in the skillet.
Brown Pork Shoulder
Season 1 lb of pork shoulder, cut into 1.5-inch cubes, with salt. Brown in the bacon fat over medium-high heat until browned on all sides. Transfer to the Dutch oven with the cabbage.
Brown Beef Chuck
Season 1 lb of beef chuck, cut into 1.5-inch cubes, with salt. Brown in the same skillet over medium-high heat until browned on all sides. Transfer to the Dutch oven.
Brown Sausages
Slice 12 oz of andouille sausage into 1-inch pieces. Brown in the skillet over medium heat until browned on all sides. Transfer to the Dutch oven.
3Sauté Aromatics and Deglaze
15m
15mSauté Onions
Reduce skillet heat to medium. Add 1 large chopped onion and a pinch of salt. Cook, stirring, until softened and lightly browned, about 5-7 minutes.
Add Mushrooms and Prunes
Add 0.5 oz of rehydrated and chopped dried mushrooms and 3 chopped prunes to the skillet. Cook for 2 minutes, stirring.
Deglaze with Wine
Pour in 1 cup of dry red wine. Raise heat to medium-high and scrape up any browned bits from the bottom of the pan. Reduce wine by about half.
Add to Pot
Transfer the onion, mushroom, prune, and wine mixture to the Dutch oven.
4Add Spices and Simmer
1h 30m
1h 30mAdd Spices
Stir in 1 tbsp paprika, 1 tsp caraway seeds, 1 tsp dried thyme, 0.5 tsp allspice, 1 bay leaf, and 0.5 tsp black pepper.
Mix and Simmer
Stir everything together well. Cover the Dutch oven and cook on low to medium-low heat for at least 1.5 hours, or until the meat is tender, stirring occasionally.
5Rest and Reheat (Optional but Recommended)
15m
15mCool and Refrigerate
For best results, let the Bigos cool completely, then refrigerate overnight. This allows the flavors to meld and deepen.
Reheat
When ready to serve, reheat the Bigos gently on low to medium-low heat. Add a splash of water (about 1/4 cup) if it seems too dry. Stir occasionally until heated through.
6Serve
5m
5mServe Hot
Serve Bigos hot, garnished with fresh thyme if desired. It is traditionally served with crusty bread and a glass of red wine.
Tips
For the deepest flavor, make Bigos a day ahead and reheat it before serving.
Do not rinse the sauerkraut; its brine adds essential flavor and acidity.
The longer Bigos simmers, the more tender the meats and the more developed the flavors will become.
Adjust the heat carefully during reheating to prevent sticking or burning, especially if the stew is thick.