Description
Bigos, also known as Polish Hunter’s Stew, is a hearty and flavorful traditional dish made with a mixture of meats, sausages, sauerkraut, cabbage, mushrooms, and prunes. Slow-cooked to tender perfection, it combines smoky, savory, and slightly sweet flavors, making it a comforting meal perfect for cold days or festive occasions.
Ingredients
Scale
Dry Ingredients
- ⅓ cup (40g) dried porcini mushrooms
- 2 tbsp tomato paste
- 3 bay leaves
- 1 tbsp caraway seeds
- ½ tsp allspice or 4 allspice berries
- 3 juniper berries (optional)
- Salt and pepper to season
Meats and Sausages
- 6 strips bacon, diced
- 1 lb (450g) kielbasa sausage, cubed
- 4 kabanos sausages, cut into small pieces
- 1 lb (450g) pork loin or shoulder, fat removed and cubed
Vegetables and Fruits
- 2 medium onions, diced
- 1 small white cabbage, cored and shredded
- 6 cups (800g) sauerkraut, drained
- 10 prunes, halved (or a can of stoned prunes, drained)
Liquids
- 1 cup (240ml) boiling water (for soaking mushrooms)
- 3 tbsp vegetable oil (or as needed)
- 2 cups (480ml) Polish beer (or dry red wine or more stock)
- 1 cup (240ml) low sodium beef stock
Instructions
- Soak Mushrooms: Place the dried porcini mushrooms into a measuring jug and pour the boiling water over them. Set aside to soften while preparing the meats.
- Fry Bacon: Heat a large casserole or saucepan on the stovetop. Add the diced bacon and pan-fry until it starts to crisp up slightly, rendering its fat for flavor.
- Cook Sausages: Add the cubed kielbasa and pieces of kabanos sausage to the pan with the bacon. Cook for about 10 minutes, stirring frequently to brown evenly. Use a slotted spoon to transfer the cooked sausages and bacon to your slow cooker.
- Brown Pork: In the same pan, add a little vegetable oil if needed. Brown the cubed pork pieces in batches so they sear properly without overcrowding. Once browned, transfer them into the slow cooker with the sausages.
- Sauté Vegetables: Add the diced onions to the pan, cooking and stirring for about 5 minutes to soften. Add the shredded cabbage and continue cooking for another 5 minutes, stirring often. If the pan becomes dry, deglaze with a splash of beer or beef stock to lift any flavorful bits. Transfer these cooked vegetables to the slow cooker.
- Add Remaining Ingredients: To the slow cooker, add the halved prunes, soaked porcini mushrooms along with their soaking liquid, drained sauerkraut, tomato paste, bay leaves, caraway seeds, allspice, optional juniper berries, Polish beer, and beef stock. Stir everything well to combine.
- Slow Cook: Cover the slow cooker and cook on the LOW setting for 8 to 10 hours, or overnight if desired. This slow cooking melds the flavors and tenderizes the meats beautifully.
- Finish and Serve: Remove and discard the bay leaves and juniper berries. Taste and adjust seasoning with salt and pepper as needed. Serve the bigos hot with rye bread or over creamy mashed potatoes for a delightful meal.
Notes
- Bigos flavors improve the longer it sits, so it can be made a day ahead and reheated.
- Juniper berries are optional but add a traditional piney flavor. Substitute with a small amount of juniper berry powder if fresh berries are unavailable.
- If you don’t have a slow cooker, you can simmer the stew gently on the stovetop for 3-4 hours, stirring occasionally.
- Polish beer imparts authentic flavor, but dry red wine or additional beef stock works well as a substitute.
- The mixture of different meats and sausages gives the stew its rich, layered taste. Feel free to adjust types and amounts based on availability.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Stew
- Method: Slow Cooking
- Cuisine: Polish
Keywords: Bigos, Polish Hunter's Stew, Sauerkraut Stew, Slow Cooker Stew, Traditional Polish Recipe
