Hunters Stew from Warsaw Bigos Warszawski
Dive into the rich, hearty flavors of **Hunters Stew from Warsaw (Bigos Warszawski)**, a quintessential Polish comfort dish that's perfect for chilly days. This traditional recipe combines tangy sauerkraut and sweet green cabbage with an irresistible medley of meats, including pork shoulder, smoked sausage, beef stew meat, and crispy bacon. Enhanced by the earthy depth of dried mushrooms, the subtle sweetness of dried prunes, and the complexity of red wine, this slow-simmered stew is a celebration of bold, comforting flavors. A touch of plum jam adds a unique twist, while aromatic spices like bay leaves, caraway seeds, and allspice infuse every bite with warmth. Bigos is even better the next day, allowing the flavors to meld beautifully, and pairs perfectly with crusty rye bread or buttery potatoes for a truly satisfying meal. This classic Polish recipe is a must-try for stew lovers seeking an authentic taste of Warsaw's culinary heritage.
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Ingredients
- 750 grams sauerkraut
- 500 grams green cabbage
- 500 grams pork shoulder
- 300 grams smoked sausage
- 200 grams bacon
- 300 grams beef stew meat
- 30 grams dried mushrooms
- 2 medium-sized onion
- 3 cloves garlic cloves
- 2 tablespoons plum jam
- 6 pieces dried prunes
- 3 leaves bay leaves
- 5 berries allspice berries
- 1 teaspoon caraway seeds
- 3 tablespoons tomato paste
- 200 milliliters red wine
- 500 milliliters vegetable stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
Directions
Step 1
Rinse the dried mushrooms under cold water and soak them in warm water for 30 minutes. Reserve the soaking liquid after straining through a fine mesh to remove any grit.
Step 2
Finely shred the green cabbage and place it in a large pot. Add sauerkraut (draining it first, if desired, for a milder flavor). Add the reserved mushroom soaking liquid and vegetable stock. Bring to a boil, then reduce to a simmer.
Step 3
Cut the pork shoulder and beef stew meat into bite-sized pieces. Dice the bacon and slice the smoked sausage into rounds.
Step 4
In a large skillet, heat the vegetable oil over medium heat. Brown the pork shoulder and beef stew meat in batches, seasoning lightly with salt and pepper. Add the browned meat to the pot with the cabbage mixture.
Step 5
In the same skillet, render the bacon until crispy. Remove and set aside. Add the sliced sausage to the skillet and cook until lightly browned. Transfer both the bacon and sausage to the pot.
Step 6
Finely chop the onions and garlic. Sauté them in the skillet until translucent, about 5 minutes. Stir in the tomato paste and cook for another 2 minutes. Add the red wine to deglaze the pan, scraping up any browned bits at the bottom.
Step 7
Add the onion mixture to the pot, along with the soaked mushrooms, dried prunes, bay leaves, allspice berries, and caraway seeds. Stir well to combine.
Step 8
Simmer the stew over low heat, stirring occasionally, for about 3 to 4 hours. Add water or stock as needed to prevent the mixture from sticking to the bottom.
Step 9
In the last 30 minutes of cooking, stir in the plum jam. Adjust seasoning with additional salt and black pepper to taste.
Step 10
Serve hot with rye bread or boiled potatoes. For improved flavor, allow the stew to rest overnight and reheat before serving.
Nutrition Facts
| Serving size | (3775.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5204.9 |
| Total Fat 304.8g | 0% |
| Saturated Fat 102.9g | 0% |
| Polyunsaturated Fat 33.9g | |
| Cholesterol 1149.2mg | 0% |
| Sodium 15869.9mg | 0% |
| Total Carbohydrate 242.5g | 0% |
| Dietary Fiber 59.3g | 0% |
| Total Sugars 110.4g | |
| Protein 340.5g | 0% |
| Vitamin D 62IU | 0% |
| Calcium 985.5mg | 0% |
| Iron 40.3mg | 0% |
| Potassium 9635.7mg | 0% |
Source of Calories