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traditional polish bigos recipe

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!
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Eastern European, polish
Calories: 500
Ingredients Method Notes

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

Method
 

Prep the Ingredients
  1. Chop all meats and vegetables before starting to cook.
  2. Drain and rinse the sauerkraut to reduce its sourness (optional).
Brown the Meats
  1. Heat oil in a large pot over medium heat.
  2. Add bacon and cook until crispy. Remove and set aside.
  3. In the same pot, brown the sausage, then remove and set aside.
  4. Add pork and beef, searing on all sides. Remove and set aside.
Sauté the Vegetables
  1. In the same pot, cook onions and garlic until soft.
  2. Stir in mushrooms and carrots, cooking for 2–3 minutes.
Combine Everything
  1. Return all meats to the pot.
  2. Add sauerkraut, cabbage, tomato paste, broth, wine, and spices.
Simmer Slowly
  1. Stir everything well, bring to a boil, then reduce to low heat.
  2. Cover and simmer for at least 1.5 to 2 hours, stirring occasionally.
  3. The longer it cooks, the better the flavors blend (some let it simmer for 3–4 hours).
Final Touches & Serving
  1. Remove the bay leaf.
  2. Taste and adjust seasoning if needed.
  3. 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!