Bigos (Hunters Stew)

Bigos (Hunters Stew)

Bigos, also known as Hunter's Stew, is a hearty Polish dish combining various meats and vegetables with sauerkraut and spices. Slow-cooked to perfection, it offers a rich, comforting flavor experience.

Pork

Prep Time

30 min

Cook Time

160 min

Servings

6

Bigos, a cherished traditional Polish stew, dates back centuries and is often considered Poland's national dish. It masterfully balances an array of meats, including pork and kielbasa, with tangy sauerkraut, fresh vegetables, and a bouquet of aromatic herbs and spices. The stew embodies the rustic charm and resourcefulness of Polish cuisine, utilizing preserved ingredients that were staples during harsh winters. This recipe showcases the interplay of smoky bacon fat, tender pork, and the robust flavors of mushrooms, cabbage, and sauerkraut, all slowly braised in red wine and beef stock. The addition of paprika, caraway seeds, and a hint of cayenne pepper elevates the dish's complexity and warmth. Bigos is traditionally enjoyed as a hearty meal during cold months and pairs wonderfully with dense rye bread or boiled potatoes, complementing its rich, savory profile. Cooking Bigos is as much about patience as flavor, allowing the stew to soak in essences over hours in the oven. This slow-cooking method tenderizes the meat and melds the varied ingredients into a harmonious feast. It's a perfect dish to prepare ahead of gatherings or festive occasions, often tasting even better the next day as its flavors continue to develop.

Ingredients

  • 2 sliced Bacon
  • 1 lb Kielbasa
  • 1 lb Pork
  • 0.25 cup Flour
  • 3 chopped Garlic
  • 1 diced Onion
  • 1 1/2 cup Mushrooms
  • 4 cup Cabbage
  • 1 jar Sauerkraut
  • 0.25 cup Red Wine
  • 1 Bay Leaf
  • 1 tsp Basil
  • 1 tsp Marjoram
  • 1 tb Paprika
  • 0.13 teaspoon Caraway Seed
  • 1 dash Hotsauce
  • 5 cup Beef Stock
  • 2 tb Tomato Puree
  • 1 cup Diced Tomatoes
  • 1 dash Worcestershire Sauce

Instructions

Preheat your oven to a cozy 350°F (175°C) to prepare for the slow braise ahead. Place a large pot over medium heat and add the sliced bacon and kielbasa. Cook gently, stirring occasionally, until the bacon has rendered its savory fat and the sausage achieves a light golden-brown sear. Use a slotted spoon to carefully lift the meat out, transferring it to a spacious casserole or Dutch oven, leaving that flavorful fat behind. Next, toss the cubes of pork lightly in flour; this will help create a beautiful crust while thickening the stew later. Fry the pork pieces in the hot bacon drippings over medium-high heat until they develop a rich, golden color. Using your slotted spoon, transfer these browned morsels to join the meat in the casserole. Add the chopped garlic, diced onion, carrots, fresh mushrooms, chopped cabbage, and sauerkraut to the pot. Lower the heat to medium and gently cook, stirring frequently to soften the vegetables evenly without letting them brown, about 10 minutes so the natural sweetness comes through. To deglaze, pour in the red wine, using a wooden spoon to scrape the pan’s bottom, loosening all those delicious bits of flour and caramelized flavor. Sprinkle in the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds, and cayenne pepper; stir and cook for an additional minute to bloom the spices beautifully. Stir in the dried mushrooms, a dash of hot pepper sauce, Worcestershire sauce, beef stock, tomato puree, and diced tomatoes. Heat the mixture gently just until it reaches a bubbling boil. Pour this robust vegetable and sauce mixture over the meats in your casserole, ensuring everything is submerged in the flavorful liquid. Cover with a tight-fitting lid. Bake in the preheated oven for 2½ to 3 hours, or until the meat is meltingly tender and the flavors harmonize into a rich, comforting stew. Tip: For an even deeper flavor, Bigos can be made a day ahead and reheated—the resting time allows the spices to meld beautifully. Serve with crusty bread or creamy mashed potatoes to soak up the luscious sauce.

Quick Info

Prep Time
30 min
Cook Time
160 min
Total Time
190 min
Servings
6

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