If you’ve ever wanted to dive into a warm bowl of rich, hearty comfort, then the Bigos Stew (Polish Hunter’s Stew) Recipe will quickly become your new favorite. This traditional Polish dish brings together tender meats, tangy sauerkraut, and fragrant spices all simmered to perfection, creating a stew that’s both satisfying and full of surprising layers of flavor. Whether you’re craving something to keep you cozy on a chilly evening or just want to impress friends with an authentic taste of Poland, this recipe delivers every single time.
Ingredients You’ll Need
Getting these ingredients together is easier than you might think, and each one plays an essential role in bringing the Bigos Stew to life. From the mix of savory meats to the earthy mushrooms and sour sauerkraut, every element adds its own unique touch of flavor, texture, and color that makes this dish so memorable.
- Dried porcini mushrooms: Soaking these in hot water unlocks their deep, umami-rich taste that enhances the stew’s earthiness.
- Turkey Bacon: Adds smokiness and a crispy texture, perfectly complementing the juicy sausages and beef.
- Kielbasa sausage: Cubed for bite-sized bursts of savory flavor throughout the stew.
- Kabanos sausage: Thin, smoky, and slightly spicy, these small sausages bring complexity.
- Beef (loin or shoulder): Cut into cubes, this tender meat forms the hearty base of the stew.
- Onions: Provide sweetness and balance the tang of sauerkraut after slow cooking.
- White cabbage: Shredded to soften and melt into the stew, adding body and mildness.
- Sauerkraut: Drained but essential, offering that signature sour tang that defines Bigos.
- Prunes: Halved for a dash of natural sweetness and chewy texture that contrasts with savory elements.
- Tomato paste: Deepens the stew’s color and lends subtle richness.
- Bay leaves: Infuse gentle herbal undertones during slow cooking.
- Caraway seeds: A fragrant, slightly anise flavor that’s traditional in Polish cooking.
- Allspice or berries: Adds a warm, peppery note to support the mix of meats and vegetables.
- Juniper berries (optional): Slightly resinous and piney, they brighten and freshen the stew’s flavor.
- Polish beef broth or dry red apple vinegar: Either adds depth or a lovely tangy edge depending on your choice, plus more stock for richness.
- Beef stock (low sodium): Ensures the stew stays moist and flavorful without overpowering saltiness.
- Salt and pepper: To taste, for seasoning the stew perfectly at the end.
How to Make Bigos Stew (Polish Hunter’s Stew) Recipe
Step 1: Prepare the Mushrooms
Start by soaking the dried porcini mushrooms in boiling water to let them plump up and release their intense earthy flavor. This soaking liquid is a secret weapon to deepen the stew’s taste, so remember to save it when you add the mushrooms later.
Step 2: Crisp Up the Turkey Bacon
Next, pan fry the diced turkey bacon until it just begins to crisp. This process enhances the smoky aroma and adds a lovely texture contrast that will hang out beautifully with the other meats later on.
Step 3: Cook the Sausages
Adding the kielbasa and kabanos sausages to the pan, cook them for about 10 minutes, stirring regularly so they brown evenly. The sizzling sausages develop a rich caramelized flavor, then transfer them with a slotted spoon to your slow cooker to rest alongside the bacon.
Step 4: Brown the Beef
Using the same pan, brown your cubed beef with a little oil if needed to prevent sticking. Doing this in batches ensures each piece gets a lovely sear, maximizing flavor. Once browned, transfer the beef to the slow cooker with the other meats.
Step 5: Soften the Vegetables
In the same pan, sauté diced onions until they are translucent and fragrant. Then add the shredded white cabbage, cooking until it softens and releases just a bit of sweetness. This step enhances the dish’s natural flavors before everything joins the slow cooker.
Step 6: Combine and Season
Now it’s time for the magic moment: add the prunes, soaked porcini mushrooms with their liquid, drained sauerkraut, tomato paste, bay leaves, caraway seeds, allspice, juniper berries if using, and both the Polish beef broth (or vinegar) and beef stock into your slow cooker. Give everything a quick stir to mix all those incredible flavors together.
Step 7: Slow Cook to Perfection
Cover the slow cooker and let your Bigos Stew cook on LOW for 8 to 10 hours. This long, gentle cooking melds flavors beautifully, tenderizes the meats, and perfectly balances the tangy and savory notes. Once done, remember to remove the bay leaves, give it a final seasoning check, and get ready to enjoy.
How to Serve Bigos Stew (Polish Hunter’s Stew) Recipe
Garnishes
Topping your Bigos Stew with fresh parsley adds a pop of color and a bright herbal finish that beautifully offsets the rich stew. For the adventurous, a dollop of sour cream provides creamy coolness that pairs perfectly with the tang of sauerkraut and spices.
Side Dishes
This stew begs to be accompanied by some hearty sides. Traditional rye bread, crusty and dense, is perfect for soaking up every last drop. Or try it spooned over creamy mashed potatoes – the contrast of mellow potatoes with robust Bigos makes every bite unforgettable.
Creative Ways to Present
Want to impress at your next dinner party? Serve the Bigos Stew in rustic individual cast-iron pots or deep ceramic bowls with a side of homemade pickles and rustic bread. This creates an authentic Polish vibe that’s sure to spark conversation and compliments alike.
Make Ahead and Storage
Storing Leftovers
Leftover Bigos Stew is a wonderful thing because the flavors actually deepen overnight. Store leftovers in an airtight container in the refrigerator for up to 4 days. When you reheat, the stew tastes even better, making it a fantastic make-ahead meal.
Freezing
If you want to enjoy Bigos Stew later, it freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. It can keep well in the freezer for up to 3 months, perfect for busy days when you want something hearty waiting for you.
Reheating
The best way to reheat your Bigos Stew is slowly on the stove over low heat, stirring occasionally. This preserves the texture of the meats and ensures even warming. You can also reheat in the microwave, but go easy and stir between intervals to keep it delicious and avoid drying out.
FAQs
Can I make Bigos Stew without a slow cooker?
Absolutely! You can prepare the stew on the stovetop using a large heavy pot or Dutch oven. Brown the meats and vegetables as usual, then simmer gently on low heat for several hours, stirring occasionally until the flavors meld and the meat is tender.
Is it possible to make Bigos Stew vegetarian?
While traditional Bigos Stew is meat-heavy, you can create a vegetarian version using mushrooms, sauerkraut, cabbage, and hearty vegetables like carrots and potatoes. Use vegetable broth and plenty of spices to build depth and satisfy the craving for a rich stew.
Why are prunes included in the recipe?
Prunes add a subtle sweetness and soft texture that balance the tangy sauerkraut and savory meats. This contrast is a hallmark of Bigos that makes it so uniquely flavorful and comforting.
What type of meat can I substitute for beef?
If you can’t find beef loin or shoulder, chuck roast or stew meat works well too. The key is to use cuts that become tender during slow cooking, ensuring that melt-in-your-mouth texture Bigos is famous for.
Can Bigos be served cold?
While it’s best enjoyed piping hot, Bigos can also be eaten cold or at room temperature and still tastes wonderful. Some people even find leftovers more flavorful the next day, regardless of temperature.
Final Thoughts
There’s something truly special about making and sharing the Bigos Stew (Polish Hunter’s Stew) Recipe. It’s not just a meal; it’s an experience filled with history, warmth, and layers of flavors that comfort the soul. I can’t wait for you to try it and see how this timeless Polish classic becomes a beloved favorite in your own kitchen.
Print
Bigos Stew (Polish Hunter’s Stew) Recipe
- Prep Time: 20 minutes
- Cook Time: 8 to 10 hours
- Total Time: 8 hours 20 minutes to 10 hours 20 minutes
- Yield: 6 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: Polish
Description
Bigos, also known as Polish Hunter’s Stew, is a hearty and flavorful traditional dish made by slow-cooking a combination of meats, sauerkraut, fresh cabbage, dried mushrooms, prunes, and aromatic spices. This rich stew captures the essence of Polish cuisine with its savory, smoky, and slightly sweet elements, perfect as a comforting family meal.
Ingredients
Meats
- 6 strips Turkey Bacon, diced
- 1 lb (450g) kielbasa sausage, cubed
- 4 kabanos sausages, cut into small pieces
- 1 lb (450g) beef (loin or shoulder), fat removed, cubed
Mushrooms and Broth
- â…“ cup (40g) dried porcini mushrooms
- 1 cup (240ml) boiling water
- 2 cups (480ml) Polish beef broth or dry red apple vinegar (optional substitution)
- 1 cup (240ml) beef stock (low sodium)
Vegetables and Fruits
- 2 medium onions, diced
- 1 small white cabbage, cored and shredded
- 6 cups (800g) sauerkraut, drained
- 10 prunes, halved
Seasonings and Spices
- 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
Instructions
- Soak the Mushrooms: Place the dried porcini mushrooms in a measuring jug and pour the boiling water over them. Set aside to rehydrate while preparing the meats.
- Cook Turkey Bacon: In a large casserole or heavy saucepan, pan-fry the diced turkey bacon over medium heat until it begins to crisp slightly, releasing flavorful fat.
- Cook Sausages: Add the cubed kielbasa and kabanos sausage pieces to the pan with the bacon. Cook for about 10 minutes, stirring frequently to brown and evenly cook the sausages. Remove sausages and bacon with a slotted spoon and transfer to a slow cooker.
- Brown the Beef: In the same pan, add a little oil if necessary, and brown the beef cubes in batches to avoid overcrowding, ensuring a nice sear on all sides. Transfer the browned beef to the slow cooker with the other meats.
- Sauté Onions and Cabbage: Using the same pan, add a little more oil if needed. Cook the diced onions for about 5 minutes, stirring regularly until translucent. Add the shredded cabbage and cook with the onions for another 5 minutes, softening slightly.
- Combine Ingredients in Slow Cooker: Transfer the cooked onions and cabbage to the slow cooker. Add the soaked porcini mushrooms along with their soaking liquid, halved prunes, drained sauerkraut, tomato paste, bay leaves, caraway seeds, allspice, and juniper berries (if using). Pour in the beef broth and low sodium beef stock. Give everything a good mix to combine.
- Slow Cook: Cover the slow cooker with a lid and cook on the LOW setting for 8 to 10 hours. This slow process allows flavors to meld and the meats to become tender.
- Final Steps and Serving: Once cooked, remove and discard the bay leaves and any whole allspice or juniper berries if used. Taste and adjust seasoning with salt and pepper as needed. Serve the bigos hot, ideally accompanied by rye bread or over creamy mashed potatoes for a classic Polish experience.
Notes
- Using a slow cooker allows the stew to develop rich depth of flavor over several hours without constant attention.
- Juniper berries add a traditional pine-like aroma but are optional if unavailable.
- Prunes lend a subtle sweetness that balances the sourness of sauerkraut.
- If you don’t have Polish beef broth, substituting with dry red apple vinegar or additional stock works well.
- Leftovers taste even better the next day as the flavors continue to meld.
- This stew freezes well for up to 3 months.
