Bigos Stew (Polish Hunter’s Stew) is the ultimate comfort food, perfect for chilly days or festive gatherings. This hearty dish brings together a medley of flavors from smoked sausage, tender meats, and tangy sauerkraut, making it a staple in Polish cuisine. With its rich taste and satisfying texture, Bigos Stew will warm your soul and impress your guests at any occasion.
Why You’ll Love This Recipe
- Hearty and Satisfying: Bigos Stew combines a variety of meats and vegetables, creating a filling meal that satisfies even the hungriest appetites.
- Simple Preparation: With a slow cooker, you can set it and forget it! Just prepare the ingredients and let the flavors meld together effortlessly.
- Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week. The flavors deepen over time, making each serving even better!
- Versatile Ingredients: Customize the stew with your choice of meats or seasonings to suit your taste preferences.
- Ideal for Gatherings: This recipe serves eight people, making it an excellent choice for family dinners or potlucks.
Tools and Preparation
Before diving into this delicious recipe, gather your tools to ensure a smooth cooking experience.
Essential Tools and Equipment
- Slow cooker
- Large casserole or saucepan
- Measuring cups and spoons
- Slotted spoon
- Chopping board and knife
Importance of Each Tool
- Slow cooker: Allows for low-and-slow cooking, enhancing the flavors while you go about your day.
- Large casserole or saucepan: Perfect for browning meats and sautéing vegetables before transferring to the slow cooker.
Ingredients
Meat and Sausage
- ⅓ cup (40g) dried porcini mushrooms
- 1 cup (240ml) boiling water
- 6 strips Turkey Bacon (diced)
- 1 lb (450g) kielbasa sausage (cubed)
- 4 kabanos sausage (cut into small pieces)
- 1 lb (450g) beef (loin or shoulder, fat removed, cubed)
Vegetables and Sauerkraut
- 2 medium onions (diced)
- 1 small white cabbage (cored and shredded)
- 6 cups (800g) sauerkraut (drained)
Flavor Enhancers
- 10 prunes (halved or a can of stoned prunes, drained)
- 2 tbsp tomato paste
- 3 bay leaves
- 1 tbsp caraway seeds
- ½ tsp allspice (or 4 allspice berries)
- 3 juniper berries (optional – if you can find them)
Liquids
- 2 cups (480ml) Polish beer (or dry red apple vinegar/more stock)
- 1 cup (240ml) beef stock (low sodium beef broth)
Seasoning
- Salt and pepper to season
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Bigos Stew (Polish Hunter’s Stew)
Step 1: Prepare the Mushrooms
Place the dried mushrooms in a measuring jug and add the boiling water. Set them aside while you prepare the meat.
Step 2: Cook the Turkey Bacon
Pan fry the Turkey Bacon in a large casserole or large saucepan until it starts to crisp up a little.
Step 3: Brown the Sausages
Add the diced sausages to the pan. Cook for about 10 minutes while stirring often. Use a slotted spoon to transfer them to your slow cooker.
Step 4: Brown the Beef
In the same pan, brown the beef. Add some oil if necessary to prevent sticking. You may need to do this in batches. Once browned, transfer it to the crockpot.
Step 5: Sauté Onions and Cabbage
Add diced onions to the pan along with more oil if needed. Cook for 5 minutes while stirring. Then add shredded cabbage and continue cooking for another 5 minutes. If necessary, splash in some beer or stock if it gets too dry before transferring everything to the slow cooker.
Step 6: Combine Ingredients
In your slow cooker, add prunes, porcini mushrooms with their liquid, sauerkraut, tomato paste, bay leaves, seasonings, beer, and beef stock. Stir everything together quickly.
Step 7: Slow Cook
Cover your slow cooker and cook on LOW setting for 8–10 hours or overnight.
Step 8: Final Touches
Discard bay leaves before serving. Check seasoning; adjust with salt and pepper if needed. Serve hot with rye bread or over mashed potatoes for a hearty meal!
How to Serve Bigos Stew (Polish Hunter’s Stew)
Bigos Stew is a hearty dish that can be enjoyed in various ways. Whether you’re serving it for a family dinner or at a gathering, these serving suggestions will enhance your meal experience.
With Crusty Bread
- Rye Bread: A classic choice, rye bread complements the rich flavors of Bigos Stew perfectly.
- Sourdough: The tangy notes of sourdough provide a delightful contrast to the delicious stew.
Over Mashed Potatoes
- Creamy Mashed Potatoes: Serve Bigos over buttery mashed potatoes for a comforting and filling meal.
- Garlic Mashed Potatoes: Add roasted garlic to your mashed potatoes for an extra flavor boost.
As a Standalone Dish
- In Bowls: Serve Bigos in deep bowls with a sprinkle of fresh parsley on top for a rustic presentation.
- With Pickles: Offer pickled vegetables on the side to add some acidity and crunch.
How to Perfect Bigos Stew (Polish Hunter’s Stew)
To create the best Bigos Stew, follow these essential tips for maximizing flavor and texture.
- Bold Flavors: Use high-quality smoked sausages and meats for deeper flavors in your stew.
- Long Cooking Time: Allow the stew to cook low and slow; this enhances the flavors as they meld together beautifully.
- Fresh Ingredients: Use fresh cabbage and good quality sauerkraut to ensure the best texture.
- Adjust Seasoning: Always taste before serving; feel free to add more salt or pepper according to your preference.
- Rest Before Serving: Letting the stew sit for a while allows flavors to develop even further, making it more delicious.
Best Side Dishes for Bigos Stew (Polish Hunter’s Stew)
Pairing sides with your Bigos Stew can elevate your dining experience. Here are some great options that complement this hearty dish well.
- Pickled Cucumber Salad: A refreshing side that adds crunch and acidity to balance the richness of the stew.
- Roasted Root Vegetables: Seasonal vegetables like carrots, parsnips, and beets roasted until caramelized offer sweetness and depth.
- Polish Potato Pancakes (Placki Ziemniaczane): Crispy potato pancakes serve as a tasty accompaniment that pairs well with the stew’s flavors.
- Steamed Green Beans: Lightly steamed green beans provide color and freshness, enhancing the overall meal presentation.
- Coleslaw: A tangy coleslaw can cut through the richness of Bigos, adding crunch and brightness to your plate.
- Bread Dumplings (Knödel): Soft dumplings can soak up every delicious drop of stew, making them an excellent pairing option.
Common Mistakes to Avoid
Making Bigos Stew (Polish Hunter’s Stew) can be simple, but there are common mistakes that can affect the final dish.
- Skipping the soaking step: Not soaking the dried mushrooms in boiling water can lead to a less flavorful stew. Always soak them before adding to enhance their rich taste.
- Overcooking the meat: Cooking the meat too long before adding it to the slow cooker can lead to dryness. Brown it just enough to develop flavor, and let the slow cooker do the rest.
- Ignoring seasoning: A lack of proper seasoning can make your stew bland. Taste and adjust salt and pepper as needed throughout the cooking process for a balanced flavor.
- Not allowing enough time to cook: Rushing the cooking time won’t allow flavors to meld. Ideally, let Bigos simmer in the slow cooker for 8-10 hours for maximum flavor.
- Using low-quality ingredients: Inadequate quality of meats or sauerkraut will yield disappointing results. Invest in good ingredients for a hearty and satisfying stew.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3-4 days.
- Allow the stew to cool completely before refrigerating.
Freezing Bigos Stew (Polish Hunter’s Stew)
- Freeze in freezer-safe containers or heavy-duty freezer bags.
- Properly stored, it can last up to 3 months in the freezer.
Reheating Bigos Stew (Polish Hunter’s Stew)
- Oven: Preheat your oven to 350°F (175°C). Place Bigos in an oven-safe dish, cover with foil, and heat for about 30-40 minutes until hot.
- Microwave: Use a microwave-safe bowl and cover loosely. Heat on high for 2-3 minutes, stirring halfway through, until heated thoroughly.
- Stovetop: Pour into a saucepan over medium heat. Stir occasionally and heat until warmed through, about 10-15 minutes.
Frequently Asked Questions
Bigos Stew is a beloved dish with many inquiries surrounding its preparation and history.
What is Bigos Stew (Polish Hunter’s Stew)?
Bigos Stew is a traditional Polish dish made primarily from sauerkraut, fresh cabbage, various meats like kielbasa and beef, along with spices that create a hearty meal ideal for winter.
Can I make Bigos Stew ahead of time?
Yes! Bigos tastes even better when made ahead of time. You can prepare it up to two days in advance and store it in the refrigerator for enhanced flavors.
How do I customize my Bigos Stew?
You can customize your Bigos by adding different types of meats or even vegetables according to your preference. Feel free to experiment with spices as well!
Is Bigos Stew suitable for freezing?
Absolutely! Bigos freezes very well. Just ensure it’s stored correctly in airtight containers or freezer bags for best results.
What do I serve with Bigos Stew?
Bigos is often served with rye bread or over mashed potatoes. It pairs beautifully with a crisp salad or pickled vegetables as side dishes.
Final Thoughts
Bigos Stew (Polish Hunter’s Stew) is not just a winter meal; it’s a comforting dish that warms both body and soul. Its rich flavors and versatility make it perfect for customization according to personal taste. Whether you enjoy it straight from the pot or paired with sides of your choice, this hearty stew is sure to impress everyone at your table. Give this recipe a try, and enjoy every flavorful bite!
Bigos Stew (Polish Hunter’s Stew)
Bigos Stew, also known as Polish Hunter’s Stew, is the ultimate comfort food for chilly days and festive gatherings. This hearty dish combines a delightful mix of flavors from smoked sausage, tender meats, and tangy sauerkraut, making it a cherished staple in Polish cuisine. The rich taste and satisfying texture of Bigos Stew will warm your soul while impressing guests at any occasion. With its simple preparation method using a slow cooker, you can set it and forget it, allowing the flavors to meld beautifully over time. Perfect for family dinners or potlucks, this dish serves eight people and is easily customizable with your choice of meats and seasonings.
- Total Time: 38 minute
- Yield: Serves 8
Ingredients
- ⅓ cup (40g) dried porcini mushrooms
- 1 cup (240ml) boiling water
- 6 strips Turkey Bacon (diced)
- 1 lb (450g) kielbasa sausage (cubed)
- 4 kabanos sausage (cut into small pieces)
- 1 lb (450g) beef (loin or shoulder, fat removed, cubed)
- 2 medium onions (diced)
- 1 small white cabbage (cored and shredded)
- 6 cups (800g) sauerkraut (drained)
- 10 prunes (halved or a can of stoned prunes, drained)
- 2 tbsp tomato paste
- 3 bay leaves
- 1 tbsp caraway seeds
- ½ tsp allspice (or 4 allspice berries)
- 3 juniper berries (optional – if you can find them)
- 2 cups (480ml) Polish beer (or dry red apple vinegar/more stock)
- 1 cup (240ml) beef stock (low sodium beef broth)
- Salt and pepper to season
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Soak dried mushrooms in boiling water.
- Cook turkey bacon until crispy in a large saucepan.
- Brown sausages and beef separately in the same pan.
- Sauté onions and cabbage until softened.
- Combine all ingredients in a slow cooker with prunes, sauerkraut, and liquids.
- Cook on LOW for 8–10 hours.
- Discard bay leaves and adjust seasoning before serving.
- Prep Time: 30 minutes
- Cook Time: 8–10 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Polish
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 75mg
Keywords: For enhanced flavor, use high-quality smoked meats. Fresh ingredients yield the best texture; consider adding extra vegetables like carrots or bell peppers.
