Hearty Bigos Stew (Polish Hunter’s Stew)
A traditional Polish hunter’s stew slow-cooked to tender perfection, combining a mix of smoked sausages, pork, sauerkraut, cabbage, and sweet prunes for a hearty and flavorful winter meal.
Equipment
- Slotted Spoon
- Measuring Jug
- large casserole or sauté pan
- 6-quart slow cooker
Ingredients
- 50 g dried porcini mushrooms
- 250 ml boiling water
- 6 strips thick-cut streaky bacon diced
- 450 g Polish Kielbasa cubed
- 4 Polish Kabanos sausages sliced
- 3 tbsp vegetable oil as needed
- 450 g boneless pork loin or shoulder cubed, fat removed
- 2 onions diced
- 1 small white cabbage cored and shredded
- 900 g raw organic sauerkraut drained
- 10 stoned prunes halved (or canned, drained)
- 2 tbsp tomato paste
- 3 bay leaves
- 1 tbsp caraway seeds
- ½ tsp allspice or 4 allspice berries
- 3 juniper berries optional
- 480 ml Polish beer or dry red wine or more stock
- 240 ml low-sodium beef stock
- Salt and pepper to taste
Instructions
- Prepare the Porcini Mushrooms Soaking: Begin by placing the dried porcini mushrooms into a heatproof measuring jug or small bowl. Pour 250 ml of boiling water over the mushrooms to fully submerge them. Allow them to soak for about 20-30 minutes. This process will rehydrate the mushrooms, making them tender and releasing their deep, earthy flavor into the soaking liquid, which you will use later in the stew for added richness.
- Crisp the Bacon Base: Heat a large casserole dish or sauté pan over medium heat. Add the diced thick-cut streaky bacon and cook slowly, stirring occasionally, until the fat begins to render and the bacon starts to turn crisp and golden. This step not only enhances the flavor of the bacon but also provides a flavorful fat base that will infuse the stew with smoky richness.
- Brown the Sausages for Flavor: Add the cubed Polish Kielbasa and sliced Polish Kabanos sausages to the pan with the bacon. Cook them over medium heat, stirring frequently to brown evenly, until the sausages are nicely caramelized on the outside—about 8 to 10 minutes. Browning the sausages intensifies their smoky, savory qualities and adds layers of flavor to the stew. Once browned, use a slotted spoon to carefully transfer the meats to your slow cooker, leaving the rendered fat behind in the pan.
- Brown the Pork Cubes in Batches: Next, add a tablespoon of vegetable oil to the same pan if needed to prevent sticking. Add the cubed pork loin or shoulder in batches to avoid overcrowding, which will cause the meat to steam rather than brown. Cook each batch over medium-high heat, turning the pieces occasionally until all sides develop a rich golden crust. This Maillard reaction creates a depth of flavor essential for hearty stews. Once browned, transfer the pork cubes to the slow cooker alongside the sausage and bacon.
- Sauté Onions and Cabbage for Sweetness: Reduce the heat to medium and add the diced onions to the pan. Stir and cook the onions for about 5 minutes until they soften and become translucent, releasing their natural sweetness. Add the shredded white cabbage and continue cooking for another 5 minutes, stirring frequently. If the pan begins to dry out, add a splash of Polish beer, dry red wine, or beef stock to loosen any browned bits stuck to the pan—these bits are packed with flavor.When the cabbage has softened slightly, transfer this mixture into the slow cooker.
- Add Sauerkraut and Prunes for Tang and Sweetness: Drain the raw organic sauerkraut well to avoid excess liquid diluting the stew. Add it to the slow cooker along with the halved prunes. The sauerkraut brings a tangy, fermented acidity that cuts through the richness of the meat, while the prunes add a subtle natural sweetness and a hint of depth that balances the stew beautifully.
- Incorporate Porcini Mushrooms and Seasonings: Carefully add the soaked porcini mushrooms along with their flavorful soaking liquid to the slow cooker. Then stir in the tomato paste, bay leaves, caraway seeds, allspice (or whole allspice berries), and optional juniper berries. These aromatics and spices create the signature, complex taste that defines Bigos, evoking the woodland flavors and traditional Polish heritage.
- Pour in Liquids for Slow Cooking: Measure and pour 480 ml of Polish beer or dry red wine into the slow cooker, followed by 240 ml of low-sodium beef stock. The combination of these liquids provides moisture for slow cooking and enriches the stew’s depth without overpowering the other ingredients. Stir gently to combine all components evenly.
- Slow Cook for Tenderness and Flavor Development: Cover the slow cooker with its lid and set it to the LOW heat setting. Let the stew cook undisturbed for 8 to 10 hours, or overnight if preferred. This long, slow cooking time allows the pork to become tender, the flavors to meld harmoniously, and the sauerkraut and spices to infuse every bite with authentic Polish comfort.
- Final Seasoning and Serving Preparation: Once the cooking time is complete, remove the bay leaves and any whole spices like allspice berries or juniper berries, if used. Taste the stew and adjust the seasoning with salt and freshly ground black pepper as needed—remember that the sausages and sauerkraut already contribute saltiness, so it’s best to season at the end. Serve the Bigos hot, ideally alongside hearty rye bread or over creamy mashed potatoes for a satisfying meal.
Notes
- Browning the meats before slow cooking is crucial for developing deep, rich flavors in the stew.
- Soaking dried porcini mushrooms rehydrates them and adds a unique earthy flavor—don’t skip this step.
- If your sauerkraut is very acidic or vinegary, rinse it lightly before adding to balance the stew.
- For a keto-friendly version, simply omit the prunes to reduce sugar content.
- Bigos tastes even better the next day as the flavors continue to meld—perfect for leftovers.
- Use a well-sized slow cooker (6-quart or larger) to avoid overcrowding and ensure even cooking.
- Adjust salt at the end because the sausage and sauerkraut can be naturally salty.
