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Chef John's Bigos (Polish Hunter's Stew)
Chef John's Bigos (Polish Hunter's Stew)
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Prep Time:
30 minutes
Cook Time:
150 minutes
Total Time:
660 minutes
Hearty stew with meat of choice, perfect for feeding a crowd on a cold day.
Ingredients:
  • 0.25 cup dried porcini mushrooms
  • 0.5 cup warm water
  • 2 tablespoons unsalted butter
  • 2 cups packed, drained sauerkraut (not rinsed)
  • 1 small head green cabbage, quartered and sliced
  • 4 strips bacon, cut into 1-inch pieces
  • 1 pound pork shoulder, cut into 1 1/2-inch pieces
  • 1 pound boneless beef chuck, cut into 1-inch pieces
  • 1 pound Polish sausage links, sliced (or any other sausage)
  • 1 large onion, peeled and chopped
  • 3 pitted prunes, diced
  • 1 cup dry red wine
  • 1 teaspoon paprika
  • 0.5 teaspoon caraway seeds
  • 1 teaspoon dried thyme leaves
  • 0.25 teaspoon allspice
  • 1 large bay leaf
  • freshly ground black pepper
  • salt to taste
Instructions:
  • Soak mushrooms in warm water for 10 to 15 minutes until softened. Drain and chop.
  • In a heavy pot or Dutch oven, melt butter and add sauerkraut and sliced cabbage. Cook over medium-low heat, stirring occasionally. Brown the meat separately and then add it to the pot while the sauerkraut is cooking.
  • In a skillet over medium-high heat, cook the bacon until it's browned but not crispy. Then, transfer the bacon to a pot with cabbage, leaving the flavorful bacon grease in the skillet.
  • In a skillet, brown pork shoulder pieces in bacon grease over medium-high heat. Season with salt. Cook until browned on all sides, about 4 to 5 minutes. Transfer pork to a pot. In the same skillet, brown beef chunks with salt for about 4 to 5 minutes. Add sausage slices and cook until browned. Transfer all to the pot.
  • Lower the skillet heat to medium. Add chopped onion and a sprinkle of salt; sauté until onion becomes translucent and slightly caramelized. Toss in chopped mushrooms and diced prunes, stir for about 2 minutes. Pour in dry red wine and increase heat to medium-high. Reduce until the liquid is minimal. Combine with cabbage, meat, paprika, caraway seeds, thyme, allspice, bay leaf, pepper, and salt, ensuring all ingredients are evenly mixed.
  • Cover tightly and gently simmer the stew over medium-low heat until the meat is tender, for about 1 to 1 1/2 hours, stirring occasionally. Once done, take it off the heat. Let the stew cool slightly, then refrigerate it overnight to allow the flavors to meld together.
  • Warm the pot over low to medium-low heat, then add a splash of water. Simmer the stew gently, stirring occasionally, until it is heated through, for 10 to 15 minutes.

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