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Bigos (Polish Hunter's Stew)
Bigos (Polish Hunter's Stew)
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
170 minutes
Polish Bigos stew: sauerkraut, meat, bacon, mushrooms, caraway seeds, and red wine - rich and flavorful.
Ingredients:
  • 9 cups boiling water, divided
  • 3 pounds sauerkraut - rinsed, drained and chopped
  • 15 pitted prunes
  • 5 whole allspice berries
  • 3 bay leaves
  • 1 cup dried mushrooms
  • 2 tablespoons vegetable oil
  • 2 onion, chopped
  • 1 Polish sausage, sliced
  • 0.5 pound beef stew meat, cubed
  • 0.5 pound boneless pork shoulder, cubed
  • 0.5 cup bacon strips, diced
  • 1 tablespoon caraway seeds
  • 1 teaspoon dried marjoram
  • 0.75 cup red wine
  • 3 tablespoons tomato paste
Instructions:
  • In a large pan or casserole dish, combine sauerkraut with 4 cups of boiling water, prunes, allspice, and bay leaves. Simmer gently until sauerkraut is tender, approximately 50 minutes.
  • Rehydrate mushrooms by pouring 1 cup of boiling water over them. Let soak for 30 minutes. Drain and chop mushrooms, keeping the flavorful liquid for later.
  • In a hot frying pan, sauté onion and sausage in oil until the onion is soft and the sausage is browned, approximately 5 minutes.
  • In a separate pan, bring 4 cups of water to a boil. Add beef, pork, and bacon. Simmer for 20 minutes until fully cooked, then drain.
  • Once the sauerkraut is tender, incorporate the drained meat mixture, sausage-onion mixture, and soaked mushrooms, ensuring they are well combined. Let the mixture simmer over low heat, uncovered, for approximately 20 minutes.
  • Add red wine and simmer for 15 minutes to blend flavors. Season with caraway seeds, marjoram, salt, and pepper then mix in tomato puree. If needed, add reserved mushroom soaking water to moisten the stew and simmer for an additional 5 minutes to meld flavors.

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