Polish Hunters Stew with Sauerkraut and Mixed Meats

Be the first to rate

(No Ratings Yet)

Loading...

Polish Hunters Stew, known as Bigos, is Poland's national dish—a hearty, slow-simmered medley of sauerkraut, fresh cabbage, assorted smoked and fresh meats, dried mushrooms, and sweet prunes. Deeply savory and aromatic, this rustic one-pot stew rewards patience, tasting even better the day after it is made.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 22 gCarbs
• 5 gFiber
• 7 gSugar
• 32 gProtein
• 1180 mgSodium
• 870 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 28 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the meats

• 1 lb pork shoulder, diced into 1-inch cubes
• 1/2 lb beef chuck, diced into 1-inch cubes
• 1/2 lb smoked kielbasa sausage, sliced 1/2-inch thick
• 6 oz thick-cut bacon, diced

For the vegetables and aromatics

• 2 lbs sauerkraut, rinsed and drained
• 1 small head green cabbage (about 1 lb), cored and shredded
• 2 large yellow onions, finely chopped
• 1 cup dried porcini mushrooms
• 10 pitted prunes, halved
• 2 tbsp tomato paste
• 3 tbsp vegetable oil

For the seasoning and liquid

• 2 cups beef broth or water
• 1/2 cup dry red wine (optional)
• 2 bay leaves
• 1 tsp caraway seeds
• 1 tsp dried marjoram
• 1 tsp whole allspice berries
• 1 tsp freshly ground black pepper
• Salt to taste

Directions

1. Soak the dried porcini mushrooms in 1 cup of hot water for 20 minutes until softened; reserve the soaking liquid and roughly chop the mushrooms.
2. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Add the bacon and cook until the fat renders, about 4 minutes. Add the diced pork and beef and brown on all sides, about 8 minutes. Stir in the kielbasa and chopped onions and cook until softened, about 5 minutes.
3. Add the tomato paste and cook, stirring constantly, for 2 minutes to deepen its flavor. Pour in the reserved mushroom soaking liquid (strained through a fine sieve), beef broth, and red wine; bring to a gentle simmer.
4. Add the sauerkraut, shredded fresh cabbage, rehydrated mushrooms, prunes, bay leaves, caraway seeds, allspice, and black pepper. Stir well, cover, and simmer on low heat for 2 hours, stirring occasionally to prevent sticking.
5. Uncover and continue to simmer for 30 to 45 minutes more, allowing the stew to thicken and the flavors to concentrate. If the stew looks dry, add a splash of broth or water.
6. Remove the bay leaves and taste for seasoning, adding salt as needed. Stir in the dried marjoram during the last 10 minutes of cooking to preserve its fragrance.
7. Let the stew rest off the heat for at least 15 minutes before serving. Bigos is traditionally served with crusty rye bread or boiled potatoes on the side.

Cook’s Notes

• Bigos is famously better the next day—refrigerate overnight and reheat gently, which deepens the savory flavors significantly.
• For an authentic gamey note, substitute 1/2 lb of venison or wild boar for part of the beef, especially during hunting season.
• Use a mix of smoked and fresh meats to build layered flavor; smoked bacon and kielbasa are essential for the signature taste.
• Add a splash of red wine or a spoonful of plum jam at the end for extra depth and a subtle sweet-sour balance.
• If the sauerkraut is very tangy, rinse it thoroughly under cold water before using to mellow the acidity.

You might also like

Asian

Polish Beet Soup with Mushroom Dumplings

Asian

Polish Beef Tripe Soup with Marjoram and Root Vegetables

Asian

Polish Breaded Pork Cutlet

Asian

Polish Beef Goulash with Paprika and Onions