Hearty Polish Bigos Recipe: The Ultimate Hunter’s Stew

Polish Bigos, also known as Hunter’s Stew, is a traditional Polish dish beloved for its rich flavors, hearty ingredients, and comforting warmth. It’s a perfect combination of sauerkraut, cabbage, meats, and aromatic spices, slow-cooked to perfection. This dish has been enjoyed for centuries, often prepared in large batches for festive occasions or family gatherings. If you’re looking for a meal that’s as satisfying as it is flavorful, this Hearty Polish Bigos Recipe is a must-try.

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What is Bigos?

Bigos is a traditional Polish stew that originated as a hearty dish for hunters. Its name translates to “big game” stew, reflecting its historical use of wild game meats. Today, Bigos is made with a mix of sausages, pork, and other meats, combined with sauerkraut and cabbage for a tangy, savory flavor. The dish is slow-cooked, allowing the ingredients to meld together into a flavorful symphony.

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Why You’ll Love This Recipe

1. Rich Flavor: The combination of meats, mushrooms, and sauerkraut creates a deep, satisfying flavor.
2. Versatile Ingredients: You can customize the recipe to suit your taste or use what you have on hand.
3. Make-Ahead Friendly: Bigos tastes even better the next day, making it perfect for meal prep or entertaining.
4. Comforting and Hearty: It’s the ultimate comfort food, perfect for cold weather or family dinners.

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Ingredients for Polish Bigos

Main Ingredients:

• 1 ¾ oz (50 g) dried porcini mushrooms
• 1 cup (8 oz) boiling water
• 6 slices thick-cut bacon, diced
• 1 lb (450 g) Polish Kielbasa sausage, cubed
• 4 pieces Polish Kabanos sausage, sliced
• 3 tbsp vegetable oil (as needed)
• 1 lb (450 g) boneless pork loin or shoulder, cubed and trimmed of fat
• 2 medium onions, diced
• 1 small white cabbage, cored and shredded
• 6 cups (2 lbs) raw sauerkraut, drained
• 10 prunes, halved (or 1 can of stoned prunes, drained)

Flavor Enhancers:

• 2 tbsp tomato paste
• 3 bay leaves
• 1 tbsp caraway seeds
• ½ tsp ground allspice or 4 allspice berries
• 3 juniper berries (optional)
• 3 cups (24 oz) beef stock (low-sodium preferred)
• Salt and black pepper, to taste

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Step-by-Step Instructions

1. Rehydrate the Mushrooms

• Place the dried porcini mushrooms in a measuring cup and pour the boiling water over them. Let them sit for about 15 minutes to soften.
• Once rehydrated, reserve the soaking liquid to add depth to the stew.

2. Cook the Bacon and Sausages

• Heat a large skillet over medium heat and add the diced bacon. Cook until it starts to crisp.
• Add the cubed Kielbasa and sliced Kabanos sausages. Stir occasionally and cook for about 10 minutes until browned.
• Use a slotted spoon to transfer the bacon and sausages to your slow cooker.

3. Brown the Pork

• In the same pan, add a bit of vegetable oil if needed, and brown the pork cubes in batches. Ensure the meat is golden on all sides.
• Transfer the browned pork to the slow cooker.

4. Cook the Onions and Cabbage

• Add the diced onions to the skillet and sauté for about 5 minutes until softened.
• Stir in the shredded cabbage and cook for another 5 minutes, adding a splash of beef stock to deglaze the pan if it becomes too dry.
• Transfer the onions and cabbage to the slow cooker.

5. Combine Ingredients in the Slow Cooker

• Add the rehydrated mushrooms, reserved soaking liquid, sauerkraut, prunes, tomato paste, bay leaves, caraway seeds, allspice, and juniper berries (if using) to the slow cooker.
• Pour in the beef stock and stir everything together until well combined.

6. Slow Cook

• Cover the slow cooker and set it to the LOW setting. Cook for 8–10 hours, or even overnight for deeper flavors.
• Stir occasionally if possible, allowing the ingredients to meld together beautifully.

7. Finish and Serve

• Before serving, discard the bay leaves and taste the stew. Adjust the seasoning with salt and black pepper if needed.
• Serve hot with a side of rye bread or over creamy mashed potatoes for a satisfying meal.

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Tips for Perfect Bigos

1. Use Quality Sausages: Traditional Polish sausages like Kielbasa and Kabanos provide authentic flavor.
2. Balance the Acidity: The prunes add a touch of sweetness to balance the tanginess of the sauerkraut.
3. Cook Slowly: The longer the stew cooks, the better the flavors develop.
4. Customize the Meats: Add smoked ham or beef if desired for extra richness.
5. Let It Rest: Bigos tastes even better after a day or two in the refrigerator as the flavors continue to meld.

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Variations and Customizations

1. Vegetarian Option: Replace the meats with mushrooms, beans, or tempeh, and use vegetable broth instead of beef stock.
2. Spicy Bigos: Add a pinch of chili flakes or sliced chili peppers for a spicy kick.
3. Alcohol-Free Version: Skip the wine or beer often included in traditional recipes and use extra beef stock or water.
4. Add More Vegetables: Carrots, parsnips, or bell peppers can add texture and flavor.

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Serving Suggestions

• With Bread: Serve alongside crusty rye bread for a traditional pairing.
• Over Potatoes: Spoon the stew over creamy mashed potatoes for a hearty meal.
• As a Side Dish: Bigos pairs wonderfully with roasted meats or grilled vegetables.

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Storage and Reheating

• Refrigeration: Store leftover Bigos in an airtight container for up to 5 days.
• Freezing: Bigos freezes exceptionally well. Divide into portions and freeze for up to 3 months.
• Reheating: Warm on the stovetop or in the microwave, adding a splash of broth if needed.

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Nutritional Information (Per Serving)

• Calories: 380
• Protein: 22g
• Carbohydrates: 15g
• Fat: 28g
• Sodium: 800mg

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Conclusion

This Hearty Polish Bigos Recipe is the ultimate comfort food, combining rich, savory flavors with a hearty texture that’s perfect for any occasion. Whether you’re serving it at a family gathering, preparing it for a cozy dinner, or making a big batch to enjoy throughout the week, this dish is sure to impress.

With its combination of tangy sauerkraut, smoky sausages, tender pork, and sweet prunes, Bigos is more than just a stew—it’s a celebration of flavors and tradition. So, grab your ingredients, take your time, and savor every bite of this authentic Polish classic. Happy cooking!

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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