Save to Pinterest A hearty, traditional Polish stew brimming with sauerkraut, fresh and smoked meats, and earthy mushrooms rich, warming, and perfect for feeding a crowd.
Bigos is a cherished family dish that reminds me of cozy winter gatherings and celebrations.
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Ingredients
- Meats: 700 g pork shoulder cut into 2 cm cubes, 400 g smoked kielbasa (Polish sausage) sliced, 300 g beef chuck cut into 2 cm cubes, 200 g bacon diced, 200 g smoked ham diced
- Vegetables & Fruits: 1.5 kg sauerkraut rinsed and drained, 500 g white cabbage shredded, 3 large onions diced, 3 cloves garlic minced, 2 apples peeled and grated, 150 g dried prunes chopped, 60 g dried wild mushrooms (e.g. porcini) soaked and sliced, 2 bay leaves
- Liquids: 400 ml dry red wine, 500 ml beef or pork stock, 2 tbsp tomato paste, 2 tbsp vegetable oil
- Spices & Seasoning: 1.5 tsp black pepper, 1 tsp caraway seeds, 1 tsp marjoram, salt to taste
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Instructions
- Step 1:
- In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Add the bacon and cook until crisp. Remove and set aside reserving the fat.
- Step 2:
- Brown the pork shoulder and beef chuck in batches in the bacon fat. Set aside with the bacon.
- Step 3:
- Add onions to the pot and sauté until translucent about 8 minutes. Stir in the garlic and cook for 1 minute.
- Step 4:
- Add sauerkraut cabbage apples prunes soaked mushrooms (with soaking liquid strained) and bay leaves. Stir well.
- Step 5:
- Return all browned meats and bacon to the pot. Add kielbasa and ham. Mix thoroughly.
- Step 6:
- Stir in tomato paste wine and stock. Sprinkle in caraway seeds marjoram and pepper. Add salt to taste.
- Step 7:
- Bring to a gentle simmer. Cover and cook on low heat for 2.5 to 3 hours stirring occasionally and adding a splash of water if needed to prevent sticking.
- Step 8:
- Taste and adjust seasoning. For deepest flavor cool and refrigerate overnight then reheat gently before serving.
Save to Pinterest This dish brings families together sharing stories over hearty plates during holidays and cold evenings.
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Serving Suggestions
Serve bigos with rye bread or boiled potatoes for a complete traditional meal.
Wine Pairing
Robust red wines such as Cabernet Sauvignon or Syrah complement the stew's richness beautifully.
Storage Tips
Store leftovers in the refrigerator for up to 3 days or freeze portions for longer keeping.
Save to Pinterest 
This recipe is a celebration of Polish culinary heritage and will warm you up from the inside out.
Recipe FAQs
- → What types of meat are used in this dish?
Pork shoulder, smoked kielbasa, beef chuck, bacon, and smoked ham create the meat base, offering layers of smoky and rich flavors.
- → Can this dish be made gluten-free?
Yes, by choosing gluten-free sausage and stock, the stew can be enjoyed gluten-free.
- → How long should the stew be cooked?
It simmers gently for about 2.5 to 3 hours to develop deep, harmonious flavors.
- → What vegetables and fruits enhance the flavor?
Sauerkraut, white cabbage, apples, dried prunes, and wild mushrooms contribute sweetness, earthiness, and acidity.
- → Is it better to prepare this stew in advance?
Yes, allowing it to rest overnight intensifies the flavor and texture.
- → What are good serving suggestions?
Serve with rye bread or boiled potatoes alongside a robust red wine like Cabernet Sauvignon.
