Polish Bigos, also known as Hunter’s Stew, is a traditional Polish dish that combines various meats, sauerkraut, and fresh cabbage to create a hearty and flavorful meal. This slow-cooked stew is perfect for cold days and improves in flavor when reheated, making it ideal for meal prep and leftovers. Bigos is a beloved dish in Poland and is often enjoyed during festive occasions and family gatherings.
Appliances and Special Utensils
Large pot or Dutch oven with lid
Wooden spoon
Cutting board
Sharp knife
Ingredients
1 lb pork shoulder, cubed
1 lb beef stew meat, cubed
1 lb kielbasa sausage, sliced
2 tbsp vegetable oil
2 large onions, chopped
4 cloves garlic, minced
1 lb sauerkraut, drained
1 small head of cabbage, chopped
1 cup dried mushrooms, soaked and chopped
1 cup beef broth
1 cup red wine
2 bay leaves
1 tsp caraway seeds
1 tsp black pepper
1 tsp marjoram
Salt to taste
1 apple, peeled and grated
1/4 cup tomato paste
1/4 cup prunes, chopped (optional)
Instructions
Prepare Meats: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the cubed pork shoulder and beef stew meat. Cook until browned on all sides, about 5-7 minutes. Remove the meat with a slotted spoon and set aside.
Cook Sausage and Onions: In the same pot, add the sliced kielbasa sausage and cook until browned, about 5 minutes. Add the chopped onions and cook until they are soft and translucent, about 5 more minutes. Add the minced garlic and cook for an additional minute.
Combine Ingredients: Return the browned pork shoulder and beef stew meat to the pot. Add the drained sauerkraut, chopped cabbage, soaked and chopped dried mushrooms, beef broth, and red wine. Stir to combine.
Season and Simmer: Add the bay leaves, caraway seeds, black pepper, marjoram, and salt to taste. Stir in the grated apple and tomato paste. If using, add the chopped prunes. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for at least 2 hours, stirring occasionally, until the meats are tender and the flavors have melded together.
Adjust Seasoning: Taste and adjust seasoning as needed. Remove the bay leaves before serving.
Serve: Serve the Bigos hot with a side of rye bread or boiled potatoes. Enjoy the rich, hearty flavors of this traditional Polish Hunter’s Stew!