Bigos, often called “Hunter’s Stew,” is a traditional Polish dish that tastes even better the second day. This hearty masterpiece combines tangy sauerkraut and fresh cabbage with a robust medley of meats including beef, pork chops, spareribs, smoked butt, and kielbasa. The dish is deepened by the addition of fried bacon, onions, dried mushrooms, and tomatoes, creating a complex, savory, and slightly sweet flavor profile. The texture is thick and substantial, with tender meats and softened vegetables. Perfect for cold winter evenings or large family gatherings, this stew is forgiving and easy to customize with whatever meats you have on hand. It simmers slowly, allowing the flavors to meld beautifully, resulting in a comforting, protein-packed meal that warms the soul.
Polish Bigos
Description
Bigos, often called "Hunter's Stew," is a traditional Polish dish that tastes even better the second day. This hearty masterpiece combines tangy sauerkraut and fresh cabbage with a robust medley of meats including beef, pork chops, spareribs, smoked butt, and kielbasa. The dish is deepened by the addition of fried bacon, onions, dried mushrooms, and tomatoes, creating a complex, savory, and slightly sweet flavor profile. Perfect for cold winter evenings or large family gatherings, this stew is forgiving and easy to customize with whatever meats you have on hand.Ingredients
Directions
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Brown the beef cubes, pork chops, and spareribs in a large heavy pot over medium-high heat.
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Transfer the browned meats and the smoked butt into a separate covered pan, add 1 cup of water, and cover.
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Simmer the meats in the separate pan until tender: pork chops for about 30 minutes, smoked butt for 1 hour, beef for 1.5 to 2 hours, and spareribs for 2 hours.
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While the meats cook, pour off excess fat from the original large pot and add the sauerkraut and 1 cup of water.
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Finely chop the fresh cabbage and add it to the sauerkraut mixture.
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Cover the sauerkraut and cabbage mixture and cook until the cabbage is tender, approximately 30 minutes.
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Remove the lid and maintain a very low simmer for the vegetable mixture.
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In a third pan, fry the bacon until crisp, then crumble it into the sauerkraut mixture.
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Remove most of the bacon fat from the third pan, leaving a small amount, and fry the chopped onions and flour until they just begin to brown.
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Stir the onion and flour mixture into the sauerkraut pot.
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Remove the cooked meats from their pan as they become tender.
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Trim away excess fat and bone from the meats, then cut the meat into small, bite-sized pieces.
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Add the prepared meat pieces to the sauerkraut mixture.
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Skim the fat from the meat cooking juices and add the defatted juices to the sauerkraut mixture.
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Peel the skin off the kielbasa and slice it into rounds.
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Add the sliced kielbasa and canned tomatoes to the sauerkraut mixture.
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Season with salt and pepper to taste.
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Bring the entire mixture to a boil, then reduce heat and simmer for 5 minutes before serving hot.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 1543.1kcal
- % Daily Value *
- Total Fat 97.9g151%
- Saturated Fat 26.2g131%
- Cholesterol 192.4mg65%
- Sodium 1182.6mg50%
- Total Carbohydrate 62.6g21%
- Dietary Fiber 20.3g82%
- Sugars 29.3g
- Protein 110.0g221%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Bigos traditionally tastes better after sitting for a day or two, allowing the flavors to meld further. Reheat gently on the stove before serving.
You can substitute other smoked meats such as ham hocks or bacon for the smoked butt or kielbasa based on preference.
If the stew becomes too thick during simmering, add a little more water or broth. If too thin, simmer uncovered longer.
Dried mushrooms add a deep umami flavor; if unavailable, fresh mushrooms can be used but add them earlier in the cooking process.
