Bigos, also known as Hunter’s Stew, is a traditional Polish dish made with sauerkraut, fresh cabbage, and a mix of meats, including pork, beef, and sausage. Slow-cooked with mushrooms and aromatic spices, this rich and hearty stew is perfect for cold days and gets even better after reheating!
Ingredients (Serves 6–8)
✅ Meat & Vegetables:
- 1 lb pork shoulder, diced 🐖
- ½ lb smoked sausage, sliced 🌭
- ½ lb beef, diced 🥩
- 1 large onion, chopped 🧅
- 2 cups sauerkraut, rinsed & drained 🥬
- 2 cups fresh cabbage, shredded 🥬
- 1 cup mushrooms, sliced 🍄
✅ Seasoning & Extras:
- 1 cup beef broth 🥣
- 1 cup red wine or water 🍷💧
- 2 tbsp tomato paste 🍅
- 2 bay leaves 🍃
- 1 tsp caraway seeds 🌱
- 1 tsp paprika 🌶️
- Salt & black pepper, to taste 🧂
- 2 tbsp vegetable oil 🛢️
Instructions:
Step 1: Brown the Meat
1️⃣ Heat oil in a large pot over medium heat.
2️⃣ Sear the pork, beef, and sausage until browned on all sides. Remove and set aside.
Step 2: Sauté the Vegetables
3️⃣ In the same pot, sauté the onions and mushrooms until soft.
4️⃣ Add sauerkraut, fresh cabbage, and tomato paste. Stir well.
Step 3: Simmer the Stew
5️⃣ Return the meat to the pot and add beef broth, wine (or water), and all seasonings.
6️⃣ Bring to a boil, then reduce heat and simmer for at least 2 hours, stirring occasionally.
Step 4: Let It Rest & Reheat
7️⃣ Bigos develops its best flavor after resting. Let it cool and reheat the next day for even better taste!
Step 5: Serve & Enjoy
8️⃣ Serve hot with crusty bread or boiled potatoes for a comforting meal.
Smacznego! 🇵🇱
Bigos is a beloved dish in Poland, known for its deep flavors and rich history.
✨ Extra Tips:
👉 Add prunes for a subtle sweetness or a splash of beer for extra depth! 🍺