Bigos (Hunter’s Stew) Recipe – European Special
Bigos, often called Hunter’s Stew, is a beloved national dish of Poland and a true comfort food of Eastern Europe. This rich, smoky, and tangy stew combines sauerkraut, fresh cabbage, sausages, and mixed meats simmered slowly with mushrooms, onions, and spices. Traditionally prepared with pork, beef, or even game, Bigos is a versatile dish that adapts to whatever meats are available. The slow cooking process allows the flavors to deepen, and like many traditional stews, Bigos tastes even better the next day. Served hot with rye bread or potatoes, this iconic Polish dish is perfect for family gatherings, festive occasions, or simply warming up on a cold day.
- Prep Time20 min
- Cook Time2 hr 10 min
- Total Time2 hr 30 min
Bigos Ingredients:
- 500g (1 lb) sauerkraut, rinsed and drained
- 500g (1 lb) fresh white cabbage, shredded
- 300g (10 oz) smoked kielbasa sausage, sliced
- 400g (14 oz) pork shoulder or stew meat, cubed
- 200g (7 oz) beef stew meat, cubed
- 2–3 slices smoked bacon, chopped
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1–2 carrots, sliced
- 200g (7 oz) mushrooms, sliced
- 1 cup beef or chicken stock
- 1 cup dry red wine
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp caraway seeds (optional)
- 1 tsp paprika
- Salt and black pepper, to taste
- 2 tbsp vegetable oil or lard
Bigos Instructions:
Heat oil/lard in a large pot, fry bacon until crisp, then remove and set aside.
Brown pork and beef cubes in the same pot; remove and set aside.
Add onion, garlic, and carrots; sauté until softened.
Stir in mushrooms and cook until lightly browned.
Add sauerkraut, fresh cabbage, and tomato paste; mix well.
Return meats and bacon to the pot, then add kielbasa.
Pour in wine and stock; add bay leaves, paprika, and caraway seeds.
Season with salt and pepper, stir, and bring to a boil.
Reduce heat, cover, and simmer gently for 2–3 hours, stirring occasionally.
Adjust seasoning to taste before serving.
Recipe Notes :
Flavor Improves Over Time: Bigos is one of those dishes that tastes better after resting overnight, as the sauerkraut and spices meld with the meat.
Meat Variety: While pork and beef are most common, venison, duck, or other game meats make Bigos even more traditional and hearty.
Sauerkraut Tip: Adjust the tanginess by rinsing the sauerkraut lightly, or keep it unrinsed for a stronger sour flavor.
Cooking Method: Long, slow simmering brings out the best depth of flavor—some families even reheat it over several days.
Serving Suggestion: Enjoy with crusty rye bread, boiled potatoes, or even a dollop of sour cream on the side.
