Bigos, also known as “Hunter’s Stew” is a national Polish dish.
There is no strict recipe, and there are thousands of variations of the preparation of this dish, for sure, but what is certain, is that all Bigos recipes contain sauerkraut and some form of meat – sausage, beef, pork, bacon, venison or veal.
Here’s our favorite recipe for Bigos!
Ingredients
- 4 thick slices of hickory smoked bacon
- 500g sauerkraut (from a jar), rinsed and well drained
- 500g Polish (kielbasa) sausage, sliced into 2-3cm pieces
- 500g beef or pork stew meat cut onto cubes (if you don’t have, put double sausages)
- 4 cups (900ml) beef stock
- 4-5 garlic cloves, chopped
- 2-3 large carrots, dice
- 1 1/2 – 2 cups (190g) mushrooms, dices (wild will be better)
- 1 large bay leaf
- 1 large onion, diced
- 5 cups (500g) cabbage, shredded
- 1 teaspoon caraway seeds, crushed
- 1 tablespoon sweet paprika
- 1/4 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- 1 pinch ground black pepper
- 2 tablespoons canned tomato paste
- 1 cup canned dice tomatoes
- 1 cup (225ml) dry red wine
- Pinch of a cayenne
Directions
- Preheat the oven to 170°C.
- In large stock pot place kielbasa and bacon on medium heat. Cook and stir until bacon has rendered its fat and sausage is lightly browned (no need to overcook it, don’t make the bacon crispy). Use slotted spoon to remove meat and transfer to a large casserole.
- Coat cubes of pork lightly with flour and fry in bacon drippings over medium-high heat until golden brown. Use slotted spoon to transfer pork to the casserole.
- Add garlic, cabbage, carrots, fresh mushrooms, onion and sauerkraut. Reduce heat to medium. Cook and stir until carrots are soft, about 10 minutes (don’t let the vegetables brown).
- Deglaze pan by pouring in red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom.
- Season with basil, paprika, bay leaf, marjoram, salt, pepper caraway seeds and cayenne pepper; cook for a minute.
- Mix in dried mushrooms, tomato paste, beef stock and tomatoes. Heat through just until boiling. Pour vegetables and all of the liquid into casserole dish with the meat. Cover with a lid.
- Mix every 20 minutes and make sure it’s not dry (you can add more red wine or broth if needed). Remember that Bigos should always be juicy!
- Let simmer for 2h30-3h (until the meat is very tender and it becomes more of a thick stew).
- Smacznego!
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