Bigos Stew (Polish Hunter’s Stew)

Bigos Stew (Polish Hunter’s Stew) is a comforting and hearty dish that warms your soul during the cold months. This delightful stew brings together tender meats, sauerkraut, and flavorful spices, making it perfect for family gatherings or cozy dinners. The slow cooker method allows the flavors to meld beautifully, resulting in a dish that’s both nourishing and satisfying. Whether you’re serving it on a chilly evening or at a festive gathering, Bigos Stew is sure to impress everyone at the table.

Why You’ll Love This Recipe

• Flavorful Combination: Enjoy a rich blend of meats and spices that create an unforgettable taste experience.
• Easy Preparation: With minimal hands-on time, this recipe allows you to set it and forget it while your slow cooker does all the work.
• Versatile Serving Options: Serve with crusty rye bread or over creamy mashed potatoes for a delightful meal.
• Perfect for Meal Prep: Make a large batch and enjoy leftovers throughout the week; the flavor only gets better with time.
• Crowd-Pleasing Dish: Ideal for gatherings, ensuring everyone leaves satisfied.

Tools and Preparation

To make Bigos Stew successfully, you’ll need a few essential tools. These items will help streamline your cooking process and ensure the best results.

Essential Tools and Equipment

• Slow cooker
• Large casserole or saucepan
• Measuring jug
• Slotted spoon
• Cutting board
• Sharp knife

Importance of Each Tool

• Slow cooker: This appliance allows for low and slow cooking, which enhances the flavors and tenderness of the meat.
• Large casserole or saucepan: Perfect for browning meat and sautéing vegetables before transferring everything to the slow cooker.
• Measuring jug: Ensures accurate measurement of liquids like broth and water for consistent results.

Ingredients

For this delicious Bigos Stew (Polish Hunter’s Stew), gather the following ingredients:

Dried Ingredients

• ⅓ cup (40g) dried porcini mushrooms
• 1 cup (240ml) boiling water

Meats

• 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

• 2 medium onions, diced
• 1 small white cabbage, cored and shredded

Sauerkraut & Prunes

• 6 cups (800g) sauerkraut, drained
• 10 prunes, halved (or a can of stoned prunes, drained)

Flavor Enhancers

• 2 tbsp tomato paste
• 3 bay leaves
• 1 tbsp caraway seeds
• ½ tsp allspice (or 4 allspice berries)
• 3 juniper berries (optional)

Liquids

• 2 cups (480ml) Polish beef broth (or dry red apple vinegar / more stock)
• 1 cup (240ml) beef stock (low sodium)

Seasoning

• Salt and pepper to season

How to Make Bigos Stew (Polish Hunter’s Stew)

Step 1: Prepare Dried Mushrooms

Place the dried mushrooms in a measuring jug and add the boiling water. Set them aside while you prepare the meat.

Step 2: Fry Turkey Bacon

Pan fry the Turkey Bacon in a large casserole or saucepan until it starts to crisp up a little.

Step 3: Cook Sausages

Add the diced sausages to the pan and cook for about 10 minutes, stirring often. Use a slotted spoon to transfer them to your slow cooker.

Step 4: Brown Beef

Brown the beef in the same pan. Add a bit of oil so it doesn’t stick; you may need to do this in batches. Transfer to the crockpot afterward.

Step 5: Sauté Onions and Cabbage

Add onions to the pan with more oil if needed. Cook while stirring for 5 minutes. Add shredded cabbage and cook for another 5 minutes. If necessary, add a splash of beef broth or stock if the pan gets too dry before transferring this mixture to the slow cooker.

Step 6: Combine All Ingredients in Slow Cooker

Add prunes, porcini mushrooms with their liquid, sauerkraut, tomato paste, bay leaves, seasonings, beef broth, and beef stock into your slow cooker. Stir everything quickly before covering.

Step 7: Slow Cook & Serve

Cover your slow cooker and cook on LOW setting for 8-10 hours (or even overnight). Once ready, discard bay leaves and check seasoning. Serve hot with rye bread or over mashed potatoes.

Enjoy your hearty Bigos Stew!

How to Serve Bigos Stew (Polish Hunter’s Stew)

Bigos Stew is a hearty dish that warms you from the inside out. It pairs beautifully with various sides and accompaniments that enhance its rich flavors.

With Rye Bread

• Rye bread complements Bigos Stew perfectly, offering a nutty flavor that balances the stew’s richness.

Over Mashed Potatoes

• Serving Bigos over creamy mashed potatoes adds a delightful texture and absorbs the delicious juices.

With Pickles

• A side of pickles provides a tangy contrast that cuts through the stew’s richness, making each bite more refreshing.

Garnished with Fresh Herbs

• Sprinkle fresh parsley or dill on top just before serving for a burst of color and added freshness.

Accompanied by Sour Cream

• A dollop of sour cream adds creaminess and a tangy flavor, enhancing the overall experience of this comforting meal.

With Applesauce

• The sweetness of applesauce offers an interesting flavor contrast, making it a unique pairing with Bigos Stew.

How to Perfect Bigos Stew (Polish Hunter’s Stew)

To make the best Bigos Stew, consider these helpful tips. They will elevate your dish to new heights!

• Use fresh ingredients: Fresh meat, sauerkraut, and vegetables will enhance flavors significantly. Always aim for quality produce.
• Let it simmer longer: The longer you let your stew cook, the better the flavors meld together. Consider cooking overnight for maximum taste.
• Adjust seasoning: Taste regularly and adjust salt and pepper. Each ingredient varies in saltiness; tailoring it ensures perfection.
• Experiment with meats: Feel free to mix different types of meat, like chicken or lamb, to create diverse flavors in your stew.
• Store properly: Refrigerate leftovers in an airtight container. Bigos often tastes even better the next day after the flavors have developed further.
• Serve hot: Always serve Bigos Stew hot for the best experience. The warmth enhances all its hearty flavors.

Best Side Dishes for Bigos Stew (Polish Hunter’s Stew)

Pairing side dishes with Bigos Stew can elevate your meal even more. Here are some great options to consider:

1. Crispy Roasted Potatoes
   Roasted potatoes add crunch and are perfect for soaking up the stew’s flavorful broth.
2. Cabbage Salad
   A refreshing cabbage salad provides a crunchy texture that contrasts well with the tenderness of Bigos.
3. Grilled Vegetables
   Grilled zucchini, bell peppers, and carrots add color and a smoky flavor that complements the stew nicely.
4. Polish Noodles (Kluski)
   These soft noodles are ideal for sopping up broth and pair beautifully with any hearty stew.
5. Cornbread Muffins
   Sweet cornbread muffins introduce a delightful sweetness that balances out the savory elements of Bigos.
6. Steamed Green Beans
   Lightly steamed green beans offer freshness and color while adding minimal calories to your meal.
7. Pickled Beets
   The earthiness of pickled beets contrasts well with the rich flavors of Bigos, adding an additional layer of taste.
8. Herbed Rice
   Fluffy rice seasoned with herbs serves as a light base for enjoying every bite of savory stew.

Common Mistakes to Avoid

When making Bigos Stew, it’s easy to overlook some key steps. Here are common mistakes that can affect your dish.

• Skipping the soaking step: Not soaking the dried porcini mushrooms in boiling water can lead to a bland flavor. Always soak them to enhance their taste.
• Using low-quality meat: Choosing lower-quality cuts of beef can result in tough meat. Opt for tender cuts like loin or shoulder for the best texture.
• Overcrowding the pan: If you add too much meat at once, it won’t brown properly. Cook in batches to achieve a nice sear on the beef and sausages.
• Neglecting seasoning adjustments: Failing to check seasoning before serving can leave your stew flat. Always taste and adjust salt and pepper as needed.
• Not letting it simmer long enough: Rushing the cooking time will prevent flavors from developing fully. Allow your stew to cook low and slow for maximum flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store Bigos Stew in an airtight container.
• It will keep well for up to 3-4 days in the refrigerator.

Freezing Bigos Stew (Polish Hunter’s Stew)

• Use freezer-safe containers or heavy-duty freezer bags for storage.
• Bigos Stew can be frozen for up to 3 months.

Reheating Bigos Stew (Polish Hunter’s Stew)

• Oven: Preheat the oven to 350°F (175°C) and place the stew in an oven-safe dish, covered with foil, for about 30 minutes.
• Microwave: Heat in a microwave-safe bowl on medium power, stirring occasionally until hot, about 5-7 minutes depending on portion size.
• Stovetop: Warm over medium heat in a saucepan, stirring occasionally until heated through, usually around 10-15 minutes.

Frequently Asked Questions

Here are some questions readers often have about making Bigos Stew.

What meats can I use in Bigos Stew?

You can use chicken, beef, lamb, or turkey instead of pork products. Each meat brings its unique flavor profile.

Can Bigos Stew be made vegetarian?

Yes! Simply omit the meats and replace them with hearty vegetables like mushrooms and root vegetables. Use vegetable broth instead of beef broth.

How long should I cook Bigos Stew?

For best results, cook Bigos Stew on LOW in a slow cooker for 8-10 hours. This slow cooking allows all flavors to meld beautifully.

Can I customize my Bigos Stew?

Absolutely! Feel free to add different vegetables or adjust spices according to your taste preferences.

Final Thoughts

Bigos Stew is a flavorful and filling dish that warms you from the inside out. Its hearty ingredients make it perfect for winter meals, while its versatility allows you to customize it based on what you have on hand. Don’t hesitate to try this delicious recipe!

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Bigos Stew (Polish Hunter’s Stew)

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• Author: Vanessa
• Total Time: 0 hours
• Yield: Serves approximately 6 people 1x

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Description

Bigos Stew, also known as Polish Hunter’s Stew, is a robust and hearty dish perfect for warming you up during chilly months. This comforting meal features tender cuts of beef and turkey bacon, combined with tangy sauerkraut and the earthy flavors of mushrooms and spices. The slow-cooked process allows the flavors to meld beautifully, creating a nurturing dish that is both satisfying and flavorful. Whether you’re hosting a large gathering or preparing dinner for your family, Bigos Stew guarantees to impress everyone at the table.

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Ingredients

Scale 1x2x3x

• 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
• 2 tbsp tomato paste
• 3 bay leaves
• 1 tbsp caraway seeds
• ½ tsp allspice (or 4 allspice berries)
• 3 juniper berries (optional)
• 2 cups (480ml) Polish beef broth (or dry red apple vinegar / more stock)
• 1 cup (240ml) beef stock (low sodium)
• Salt and pepper to season

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Instructions

1. Place the dried mushrooms in a measuring jug and add the boiling water. Set them aside while you prepare the meat.
2. Pan fry the Turkey Bacon in a large casserole or saucepan until it starts to crisp up a little.
3. Add the diced sausages to the pan and cook for about 10 minutes, stirring often. Use a slotted spoon to transfer them to your slow cooker.
4. Brown the beef in the same pan. Add a bit of oil so it doesn’t stick; you may need to do this in batches. Transfer to the crockpot afterward.
5. Add onions to the pan with more oil if needed. Cook while stirring for 5 minutes. Add shredded cabbage and cook for another 5 minutes.
6. Add prunes, porcini mushrooms with their liquid, sauerkraut, tomato paste, bay leaves, seasonings, beef broth, and beef stock into your slow cooker. Stir everything quickly before covering.
7. Cover your slow cooker and cook on LOW setting for 8-10 hours. Once ready, discard bay leaves and check seasoning. Serve hot with rye bread or over mashed potatoes.

• Prep Time: 20 minutes
• Cook Time: 8–10 hours
• Category: Main
• Method: Slow Cooking
• Cuisine: Polish

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 5g
• Sodium: 850mg
• Fat: 16g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 22g
• Cholesterol: 75mg