Polish Bigos Hunter's Stew
Step into the heart of Polish cuisine with Bigos, the ultimate Hunter's Stew that's a celebration of bold flavors and hearty textures. This traditional recipe combines tender chunks of pork shoulder, smoky kielbasa sausage, and crispy bacon with a comforting medley of white cabbage and tangy sauerkraut, simmered to perfection in a savory broth of red wine and beef stock. Enhanced with the earthy depth of dried porcini mushrooms, aromatic spices like bay leaves, allspice, and caraway seeds, and optional prunes for a subtle touch of sweetness, this one-pot dish is a culinary masterpiece. Slow-cooked for hours, Bigos delivers a rich, complex flavor profile that gets even better the next day. Perfect for cozy dinners or special gatherings, serve this classic Polish stew with crusty bread or mashed potatoes for an unforgettable meal.
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Ingredients
- 500 grams pork shoulder
- 250 grams smoked kielbasa sausage
- 150 grams bacon
- 500 grams white cabbage
- 500 grams sauerkraut
- 30 grams dried porcini mushrooms
- 2 medium onion
- 3 garlic cloves
- 2 tablespoons tomato paste
- 3 bay leaves
- 5 allspice berries
- 2 fresh thyme sprigs
- 1 teaspoon caraway seeds
- 1 teaspoon black peppercorns
- 250 ml red wine
- 500 ml beef stock
- 2 tablespoons vegetable oil
- 1 to taste salt
- 1 to taste black pepper
- 5 prunes (optional)
Directions
Step 1
Begin by soaking the dried porcini mushrooms in 500 ml of warm water for 20 minutes. Once softened, remove the mushrooms from the water (reserve the soaking liquid) and chop them finely.
Step 2
Cut the pork shoulder into bite-sized chunks, slice the kielbasa sausage, and dice the bacon. Set aside.
Step 3
Shred the white cabbage and rinse the sauerkraut thoroughly under cold water to reduce its sharpness. Squeeze out the excess liquid and set aside.
Step 4
Chop the onions and mince the garlic.
Step 5
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the diced bacon and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
Step 6
In the same pot, sear the pork shoulder chunks in batches until browned on all sides. Remove and set aside.
Step 7
Add the sliced kielbasa sausage to the pot and cook for 2–3 minutes until lightly browned. Remove and set aside with the other meats.
Step 8
Reduce the heat to medium and add the chopped onions to the pot. Cook for 5–7 minutes until softened. Add the minced garlic and cook for an additional minute.
Step 9
Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor. Then add the red wine, scraping the bottom of the pot to deglaze.
Step 10
Return all the meats (bacon, pork shoulder, and sausage) to the pot along with the chopped porcini mushrooms, shredded cabbage, sauerkraut, and reserved mushroom soaking liquid (strained to remove any grit).
Step 11
Add the beef stock, bay leaves, allspice berries, fresh thyme sprigs, caraway seeds, black peppercorns, and prunes (if using). Stir well to combine.
Step 12
Cover the pot partially with a lid and simmer on low heat for 2.5 to 3 hours, stirring occasionally. Add more beef stock or water if the stew becomes too thick.
Step 13
Taste and adjust the seasoning with salt and black pepper as needed. Discard the bay leaves and thyme sprigs before serving.
Step 14
Serve the Bigos hot with crusty bread, mashed potatoes, or on its own. Enjoy!
Nutrition Facts
| Serving size | (3224.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3794.2 |
| Total Fat 205.6g | 0% |
| Saturated Fat 66.8g | 0% |
| Polyunsaturated Fat 28.2g | |
| Cholesterol 727.3mg | 0% |
| Sodium 12332.8mg | 0% |
| Total Carbohydrate 215.2g | 0% |
| Dietary Fiber 51.3g | 0% |
| Total Sugars 101.3g | |
| Protein 229.0g | 0% |
| Vitamin D 44IU | 0% |
| Calcium 888.2mg | 0% |
| Iron 25.7mg | 0% |
| Potassium 7802.4mg | 0% |
Source of Calories