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Chef John's Bigos (Polish Hunter's Stew)

Chef John's bigos recipe is a meaty Polish hunter's stew. It is usually made with wild game such as venison or boar, but you can use beef, pork, or other meat—just use a lot. It's perfect for feeding a crowd, especially when the weather turns cold and dreary.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 10 hours 15 minutes
Course lunch/dinner
Cuisine eastern europe, French
Servings 6 people
Calories 4323.3 kcal

Equipment

  • 1 Heavy Pot or Dutch Oven For simmering the stew
  • 1 Large Skillet For browning meats and sautéing aromatics
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Large Stirring Spoon/Spatula

Ingredients
  

Main

  • ¼ cup dried porcini mushrooms
  • ½ cup warm water
  • 2 tablespoons unsalted butter
  • 1 small head green cabbage quartered and sliced
  • 2 cups packed drained sauerkraut (not rinsed)
  • 4 strips bacon cut into 1-inch pieces
  • 1 pound pork shoulder cut into 1 ½-inch pieces
  • 1 pound boneless beef chuck cut into 1-inch pieces
  • 1 pound Polish sausage links sliced (or any other sausage)
  • 1 large onion peeled and chopped
  • 3 pitted prunes diced
  • 1 cup dry red wine
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme leaves
  • 1 large bay leaf
  • ½ teaspoon caraway seeds
  • ¼ teaspoon allspice
  • freshly ground black pepper
  • salt to taste

Instructions
 

  • Soak mushrooms in warm water in a bowl to soften, 10 to 15 minutes. Drain, then chop.
  • Meanwhile, melt butter in a heavy pot or Dutch oven over medium-low heat. Add cabbage and sauerkraut; cook, stirring occasionally.
  • Cook bacon in a skillet over medium-high heat until browned but not crisp; transfer to the pot with cabbage, leaving drippings in skillet.
  • Add pork shoulder to skillet; sprinkle with salt. Cook and stir over medium-high heat until browned on all sides, 4 to 5 minutes; transfer to the pot. Add beef to skillet; sprinkle with salt. Cook and stir until browned, about 4 or 5 minutes; transfer to the pot. Add sausage to skillet; cook and stir until browned. Transfer to the pot.
  • Reduce skillet heat to medium. Add onion; sprinkle with salt. Cook and stir until onion translucent and starts to color. Stir in mushrooms and prunes; cook and stir about 2 minutes. Pour in red wine; increase heat to medium-high. Simmer until wine is reduced and very little liquid remains. Transfer onion mixture to the pot; season with paprika, thyme, bay leaf, caraway seeds, allspice, black pepper, and salt. Stir to combine and evenly distribute.
  • Cover pot tightly; simmer over medium-low heat until meat is tender, 1 to 1 ½ hours, stirring occasionally. Remove from heat; cool stew slightly. Refrigerate to let flavors blend, 8 hours to overnight.
  • Place pot over low to medium-low heat; add splash of water. Bring stew to a low simmer, stirring occasionally; cook until hot, 10 to 15 minutes.

Notes

Bigos thrives on layered flavors and time. Ensure proper browning of all meats in batches to develop a deep fond in the skillet, which will be deglazed and incorporated into the stew for maximum umami. Do not rinse your sauerkraut; its brine is crucial for the stew's characteristic tang. Consider adding the strained mushroom soaking liquid to the stew for an extra layer of earthy depth. The overnight rest is non-negotiable for flavor development, allowing ingredients to meld beautifully. For a richer result, a touch of smoked bacon fat or rendered duck fat can replace some butter during the initial cabbage sauté. Adjust seasoning carefully after the long simmer.