Hunters Stew Bigos
Dive into the hearty, soul-warming world of traditional Polish cuisine with this Hunters Stew, known as Bigos. A delightful medley of tangy sauerkraut, tender pork shoulder, smoky kielbasa, earthy mushrooms, and savory beef, this slow-cooked comfort dish packs layers of rich, smoky, and tangy flavors. Enhanced with aromatic allspice, smoked paprika, and a splash of dry red wine, this stew is simmered to perfection, allowing the ingredients to meld into a deeply satisfying meal. Perfect for a cold evening, Bigos is traditionally served with crusty bread or boiled potatoes, making it a rustic yet indulgent choice. Whether you're seeking a taste of old-world cooking or a hearty dish for your family table, this Polish hunter's stew is a true culinary treasure.
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Recipe Information
Ingredients
- 500 g sauerkraut
- 500 g green cabbage
- 400 g pork shoulder
- 300 g kielbasa (Polish sausage)
- 150 g bacon
- 300 g beef stew meat
- 150 g mushrooms (dried, rehydrated, or fresh)
- 1 large onion
- 3 cloves garlic cloves
- 2 tbsp tomato paste
- 250 ml dry red wine
- 500 ml beef stock
- 2 leaves bay leaves
- 5 pieces allspice berries
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp vegetable oil
Instructions
Rinse the sauerkraut under cold water, allowing it to drain thoroughly. Finely chop it and set aside.
Shred the green cabbage and set aside.
Cut the pork shoulder and beef stew meat into bite-sized pieces. Slice the kielbasa into 1 cm thick rounds. Dice the bacon and set all meats aside.
Heat 1 tablespoon of vegetable oil in a large, heavy pot over medium heat. Add the bacon and cook until browned and crispy. Remove the bacon with a slotted spoon and set aside.
Using the same pot, add the pork and beef pieces in batches, browning on all sides. Remove the browned meat and set aside.
Add the remaining tablespoon of oil to the pot and sauté the diced onion until soft and translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the tomato paste and smoked paprika to the pot, stirring to evenly coat the onions and garlic.
Deglaze the pot by adding the dry red wine. Scrape up any browned bits from the bottom of the pot with a wooden spoon, then let the wine reduce by about half.
Return the browned pork, beef, bacon, and sliced kielbasa to the pot. Add the sauerkraut, green cabbage, mushrooms, bay leaves, allspice, salt, and black pepper. Stir well to combine.
Pour in the beef stock and bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot, and cook gently for 2.5 to 3 hours, stirring occasionally to prevent sticking.
Taste the stew and adjust seasoning with additional salt, pepper, or paprika if needed.
Serve the bigos warm with crusty bread or boiled potatoes for a traditional touch.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 2098 mg | 91% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.8 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 122 mg | 9% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1177 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
