How to Make Bigos Hunters Stew in Easy Steps

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Today, I’m excited to share a delightful recipe that warms the soul—Polish Bigos, also known as Hunter’s Stew. This dish is a hearty combination of meats, sauerkraut, and fresh cabbage, steeped in comforting flavors that remind you of home. Whether you’re looking for a dish to serve on a cold day or a meal that brings people together, Bigos is an excellent choice.

Recipe for Polish Bigos or Hunter’s Stew

This savory stew is often referred to as the unofficial national dish of Poland. It’s rich, flavorful, and has a wonderful depth that comes from slow cooking. Let’s dive into the ingredients and cooking instructions to create this marvelous recipe.

Polish Bigos or Hunter's Stew

Ingredients:

  • 1 pound of sauerkraut, rinsed and drained
  • 1 pound of fresh green cabbage, chopped
  • 1 pound of pork shoulder, cut into 1-inch pieces
  • 1 pound of beef stew meat, cut into 1-inch pieces
  • 1 pound of smoked kielbasa, sliced
  • 1 large onion, chopped
  • 4 cloves of garlic, minced
  • 1 cup of mushrooms, sliced (fresh or dried)
  • 2 bay leaves
  • 1 teaspoon of paprika
  • 1 teaspoon of caraway seeds
  • Salt and pepper to taste
  • 4 cups of beef broth (or enough to cover the ingredients)
  • 2 tablespoons of vegetable oil

Instructions:

  1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.
  2. Stir in the minced garlic and sauté for an additional minute, being careful not to burn it.
  3. Add the pork and beef pieces to the pot. Brown the meat on all sides. This step is crucial for developing flavor.
  4. Once browned, add the sliced kielbasa and mushrooms to the pot, stirring them in with the meats.
  5. Next, add the sauerkraut and fresh cabbage. Mix well until all ingredients are combined.
  6. Pour in the beef broth and add the bay leaves, paprika, caraway seeds, salt, and pepper. The ingredients should be mostly submerged in the liquid.
  7. Bring the mixture to a simmer. Cover the pot and let it cook on low heat for at least an hour, but for best results, simmer for 2-3 hours.
  8. Check occasionally, stirring and adding more broth if needed to keep the contents moist.
  9. Once the Bigos has finished cooking, taste and adjust seasonings if necessary. Serve the stew hot, ideally with crusty bread or potatoes for a complete meal.

This Polish Bigos is sure to please a crowd or make for delightful leftovers. Enjoy every comforting bite!