Bigos (Hunters Stew)

Story behind the dish

Imagine a hearty, comforting stew simmering away after a long day of outdoor adventures—Bigos, also known as Hunters Stew, is just that. Originating from Poland, this dish has been a beloved part of Polish cuisine for centuries, traditionally prepared by hunters and farmers after a successful day in the woods. Its rich flavors and smokiness celebrate the robust spirit of the Polish countryside, making every spoonful a warm embrace on a chilly evening.

Cooking up Bigos is more than just following a recipe; it’s a cherished ritual, often improved with a few days of reheating, allowing the flavors to meld into a harmonious masterpiece. Whether you’re new to Polish cooking or looking to add an authentic dish to your collection, Bigos invites you to enjoy a hearty stew that tells a story of tradition, strength, and comfort.

Ingredients

• 4 oz (1/4 lb) sliced bacon
• 1 lb kielbasa sausage, sliced
• 1 lb pork, cubed
• 2 tablespoons flour
• 3 cloves garlic, chopped
• 1 large onion, diced
• 1 1/2 cups fresh mushrooms, sliced
• 4 cups cabbage, chopped
• 1 jar sauerkraut (about 16 oz or 1 can)
• 1/4 cup red wine
• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 1 tablespoon paprika
• 1/8 teaspoon caraway seed
• Dash of hot sauce
• 5 cups beef stock
• 2 tablespoons tomato paste
• 1 cup diced tomatoes (canned or fresh)
• Dash of Worcestershire sauce

Step-by-step

1. Preheat your oven to 350°F (175°C).
2. In a large pot, cook the bacon and sliced kielbasa over medium heat until the bacon releases its fat and both are lightly browned. Using a slotted spoon, transfer the meat to a large casserole or Dutch oven.
3. Lightly coat the pork cubes with flour. Fry them in the bacon drippings over medium-high heat until golden brown. Remove and add to the casserole.
4. Add garlic, onion, mushrooms, cabbage, and sauerkraut to the pot. Reduce the heat to medium and cook, stirring often, until the carrots are soft, about 10 minutes. Avoid letting the vegetables brown.
5. Pour in the red wine, scraping the bottom of the pan to deglaze and loosen any tasty browned bits. Add the bay leaf, basil, marjoram, paprika, caraway seed, salt, pepper, and a dash of hot sauce. Stir and cook for about 1 minute.
6. Mix in the dried mushrooms, Worcestershire sauce, beef stock, tomato paste, and diced tomatoes. Bring to just a boil.
7. Pour everything (vegetables and liquid) into the casserole dish with the cooked meats. Cover with a lid.
8. Bake in the preheated oven for 2 1/2 to 3 hours, until the meat becomes wonderfully tender and the flavors meld together into a comforting, spicy-smoky stew.

Chef’s tips & serving ideas

• For extra depth, make Bigos a day ahead, refrigerate, then reheat—it tastes even better after the flavors have had time to meld!
• Serve Bigos hot, accompanied by crusty bread or rustic potatoes to soak up all that flavorful sauce, and enjoy a true taste of Polish tradition.

Closing thoughts

There’s something magical about returning to a dish like Bigos, which embodies hearty, soulful comfort wrapped up in a warm, rustic bowl. It’s perfect for chilly evenings or any time you crave something rich, warming, and connected to centuries of Polish heritage. With simple ingredients and slow baking, you transform humble store-bought fare into a celebration of tradition—one spoonful at a time. Enjoy this culinary journey, and let your home be filled with the comforting aroma of Hunters Stew.