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
Scale
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
- ⅓ 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.
