For a richer flavor, consider using smoked bacon and sausage. Bigos tastes even better the next day! Refrigerate and reheat for enhanced flavors. Feel free to experiment with different types of mushrooms for a unique twist.
Bigos (Polish Hunter's Stew)
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PREP TIME20 mins
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COOK TIME2 hrs
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TOTAL TIME2 hrs 50 mins
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SERVING6 People
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VIEWS13
Embark on a culinary journey to Poland with Bigos, a hearty hunter's stew that's a symphony of flavors. This robust dish combines the tangy zest of sauerkraut with tender meats, earthy mushrooms, and aromatic spices, all simmered to perfection. It's a comforting, deeply satisfying meal, perfect for a cold evening.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate54 g
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Cholesterol90 mg
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Fiber12 g
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Protein33 g
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Saturated Fat11 g
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Sodium2486 mg
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Sugar18 g
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Fat35 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
50 mins
In a large pot, place the sauerkraut and pour in 4 cups of boiling water. Add the prunes, allspice berries, and bay leaves. Simmer gently until the sauerkraut is tender, approximately 50 minutes.
02
Step
30 mins
Meanwhile, in a separate bowl, rehydrate the dried mushrooms by pouring about 1 cup of boiling water over them. Let them soak for about 30 minutes. Drain the mushrooms, reserving the liquid, and then chop them.
03
Step
20 mins
In a saucepan, bring the remaining 4 cups of water to a boil. Add the cubed beef, pork shoulder, and diced bacon. Simmer until the meats are cooked through, about 20 minutes. Drain the mixture.
04
Step
5 mins
Heat the vegetable oil in a skillet over medium-high heat. Add the chopped onions and sliced Polish sausage. Cook, stirring occasionally, until the onions soften and the sausage browns, around 5 minutes.
05
Step
20 mins
Once the sauerkraut is tender, add the chopped mushrooms, the cooked meat mixture, and the browned sausage mixture to the pot. Stir well to combine all the ingredients. Simmer uncovered over low heat for about 20 minutes.
06
Step
15 mins
Pour in the red wine and cook until the flavors meld together harmoniously, approximately 15 minutes. Season with caraway seeds, dried marjoram, salt, and black pepper to taste. Stir in the tomato paste. If the stew appears too dry, add some of the reserved mushroom liquid. Continue to simmer until the flavors are fully integrated, about 5 minutes.
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RECIPE REVIEWS
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Amy Roob
Jun 26, 2025I've made this recipe several times, and it's always a hit! The longer it simmers, the better it tastes.
Vincent Lehner
Jun 26, 2025The combination of sauerkraut, meats, and spices is incredible. It's a hearty and flavorful stew that's perfect for a cold winter day.
Noah Moore
Jun 25, 2025The tip about using smoked sausage is spot on! It really elevates the dish.
Oral Rowe
Jun 24, 2025This is the best Bigos recipe I've ever tried. Thank you for sharing!
Emmet Hintz
Jun 18, 2025I added a bit of smoked paprika for an extra layer of smokiness. It was delicious!
Hoyt Bosco
Jun 18, 2025My family absolutely loved this Bigos! It's definitely going into our regular rotation.
Adan Parker
Jun 15, 2025Followed the recipe exactly and it turned out perfect! So flavorful and comforting.
Dion Hoppe
Jun 10, 2025This recipe is a great starting point, and you can easily customize it to your liking. I added some juniper berries for a more traditional flavor.