Bigos (Hunter's Stew)

4.7
(51)
44 Reviews
11 Photos

Bigos is a traditional Polish stew using pork, kielbasa, and sauerkraut — great for a cold winter's day. This recipe is well worth the time it takes to make it!

Submitted by MJ46NY
Updated on October 2, 2024
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Prep Time:
45 mins
Cook Time:
3 hrs
Total Time:
3 hrs 45 mins
Servings:
10
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Ingredients

Original recipe (1X) yields 10 servings

  • 1 pound kielbasa sausage, sliced into ½-inch pieces

  • 2 thick slices hickory-smoked bacon

  • 1 pound cubed pork stew meat

  • ¼ cup all-purpose flour

  • 4 cups shredded green cabbage

  • 2 carrots, diced

  • 1 onion, diced

  • 1 ½ cups sliced fresh mushrooms

  • 3 cloves garlic, chopped

  • 1 (16 ounce) jar sauerkraut, rinsed and well drained

  • ¼ cup dry red wine

  • 1 bay leaf

  • 1 tablespoon sweet paprika

  • 1 teaspoon dried basil

  • 1 teaspoon dried marjoram

  • ¼ teaspoon salt

  • ⅛ teaspoon ground black pepper

  • ⅛ teaspoon caraway seed, crushed

  • 1 pinch cayenne pepper

  • 5 cups beef stock

  • 1 cup canned diced tomatoes

  • ½ ounce dried mushrooms

  • 2 tablespoons canned tomato paste

  • 1 dash bottled hot pepper sauce

  • 1 dash Worcestershire sauce

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Heat a large pot over medium heat. Add kielbasa and bacon; cook and stir until bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.

  3. Coat cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer pork to the casserole. Add cabbage, carrots, onion, fresh mushrooms, and garlic. Add in sauerkraut. Reduce heat to medium; cook and stir until carrots are soft, about 10 minutes. Do not let the vegetables brown.

  4. Deglaze the pan by pouring in red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with bay leaf, paprika, basil, marjoram, salt, pepper, caraway seed, and cayenne; cook for 1 minute.

  5. Mix in beef stock, tomatoes, dried mushrooms, tomato paste, hot pepper sauce, and Worcestershire sauce. Heat through just until boiling. Pour vegetables and all of the liquid into the casserole dish with meat. Cover with a lid.

  6. Bake in the preheated oven until meat is very tender, 2½ to 3 hours.

85 home cooks made it!

Nutrition Facts (per serving)

356 Calories
24g Fat
15g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 356
% Daily Value *
Total Fat 24g 30%
Saturated Fat 8g 40%
Cholesterol 62mg 21%
Sodium 978mg 43%
Total Carbohydrate 15g 6%
Dietary Fiber 4g 14%
Total Sugars 7g
Protein 20g 40%
Vitamin C 33mg 36%
Calcium 79mg 6%
Iron 3mg 18%
Potassium 795mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.