Bigos (Hunter’s Stew)
A hearty, slow‑cooked stew of sauerkraut, fresh cabbage, assorted meats and smoked sausage, seasoned with bay leaf and allspice, perfect for a cosy Polish dinner.
- Prep
- 30 min
- Cook
- 3 hr
- Total
- 3 hr 30 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 5
Heat a large, heavy‑bottomed pot over medium heat and render the bacon until crisp, then add the pork and beef, browning all sides for about 5 minutes.
-
Step 2 of 5
Add the onion and garlic; sauté until translucent, then stir in the kielbasa and cook for another 3 minutes.
-
Step 3 of 5
Mix in the sauerkraut, fresh cabbage, tomato paste, allspice and bay leaves, then pour in the wine and stock, bringing the mixture to a gentle boil.
-
Step 4 of 5
Reduce the heat to low, cover, and simmer for 2½ hours, stirring occasionally and adding a splash of water if the stew looks dry.
-
Step 5 of 5
Season with salt and pepper, then let the bigos rest off the heat for 30 minutes; this allows the flavours to meld before serving.
Notes from the kitchen
Bigos improves after a night in the fridge; reheat gently and serve with rye bread. If sauerkraut is too sour, rinse it twice before use.
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