Polish Bigos (Hunter’s Stew)
Bigos, also known as “hunter’s stew,” is a hearty Polish dish packed with rich flavors. Made with a mix of meats, sauerkraut, cabbage, and spices, it’s slow-cooked to perfection. This warm and comforting meal is perfect for cold days and tastes even better the next day!
Ingredients
- 1 lb pork shoulder or loin, diced
- ½ lb beef stew meat or brisket, diced
- ½ lb Polish sausage kielbasa, sliced
- ½ lb bacon chopped
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 cups sauerkraut drained and rinsed
- 2 cups shredded cabbage
- 1 medium carrot grated
- 1 cup mushrooms sliced
- 1 cup beef broth
- ½ cup dry red wine optional
- 1 tbsp tomato paste
- 1 tbsp vegetable oil or butter
- 1 tsp paprika
- 1 tsp black pepper
- 1 bay leaf
- ½ tsp caraway seeds optional
Instructions
Prep the Ingredients
- Chop all meats and vegetables before starting to cook.
- Drain and rinse the sauerkraut to reduce its sourness (optional).
Brown the Meats
- Heat oil in a large pot over medium heat.
- Add bacon and cook until crispy. Remove and set aside.
- In the same pot, brown the sausage, then remove and set aside.
- Add pork and beef, searing on all sides. Remove and set aside.
Sauté the Vegetables
- In the same pot, cook onions and garlic until soft.
- Stir in mushrooms and carrots, cooking for 2–3 minutes.
Combine Everything
- Return all meats to the pot.
- Add sauerkraut, cabbage, tomato paste, broth, wine, and spices.
Simmer Slowly
- Stir everything well, bring to a boil, then reduce to low heat.
- Cover and simmer for at least 1.5 to 2 hours, stirring occasionally.
- The longer it cooks, the better the flavors blend (some let it simmer for 3–4 hours).
Final Touches & Serving
- Remove the bay leaf.
- Taste and adjust seasoning if needed.
- Serve hot with fresh bread or mashed potatoes.
Notes
- Tastes Better the Next Day – Bigos is one of those dishes that improve overnight. The flavors deepen, making it even more delicious!
- Make It Your Own – Some people add dried prunes, apples, or a splash of beer for extra depth.
- Storage & Reheating – Store in the fridge for up to 5 days or freeze for up to 3 months. Reheat slowly on the stovetop for best results.
- Perfect for Cold Weather – A bowl of bigos is like a warm hug on a chilly day!