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My review
Chef John's Bigos (Polish Hunter's Stew)
68k
Chef John
"This meaty stew 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."
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Ingredients
11 h servings 640Original recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- Place mushrooms in warm water to soak and soften, 10 or 15 minutes. Drain and chop.
- Heat butter in a heavy pot or Dutch oven; add sauerkraut and sliced cabbage. Cook over medium-low, stirring occasionally. Brown the meat and add it to pot while sauerkraut is cooking per directions below.
- Heat skillet over medium-high heat; add bacon and cook until browned but not crisp. Transfer bacon to pot with cabbage, leaving bacon grease in skillet.
- Brown pork shoulder pieces in bacon grease over medium-high heat. Sprinkle with salt. Cook and stir until browned on all sides, 4 to 5 minutes. Transfer pork to pot. Add beef chunks to skillet; sprinkle with salt. Cook and stir until browned, about 4 or 5 minutes. Add sausage slices to skillet and cook and stir until browned. Transfer slices to pot.
- Reduce heat under skillet to medium. Add chopped onion and a sprinkle of salt; cook and stir until onion turns translucent and starts to take on some color. Stir in chopped mushrooms and diced prunes. Cook and stir about 2 minutes. Pour in dry red wine; raise heat to medium-high. Simmer until wine is reduced to where very little liquid remains. Transfer onion mixture to pot with cabbage and meat. Add paprika, caraway seeds, thyme, allspice, bay leaf, pepper, and salt. Stir to evenly distribute all ingredients.
- Cover tightly; simmer over medium-low heat until meat is tender, 1 to 1 1/2 hours, stirring occasionally. Remove from heat. Allow stew to cool slightly; refrigerate overnight to let flavors blend.
- Place pot over low to medium-low heat and add a splash of water. Bring stew to low simmer, stirring occasionally, and cook until hot, 10 to 15 minutes.
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Footnotes
- Chef's Note:
- You can serve this right after you cook it, but I find it's so much better reheated the next day after all the flavors blend.
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Reviews
Read all reviews 1017 Ratings
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Most helpful positive review
6/22/2019
I used Elk, Wild Boar and Chukar that my kids killed last hunting season, homemade smoked and fresh sausage and homemade sauerkraut, it turned out FANTASTIC!!!! I also used a splash of so...
Most helpful critical review
11/17/2018
1 1/2 stars, only because it was edible, just horrible. I made this exactly as directions stated (minus prune) and am sad I wasted my time and more upset that I wasted so much meat that could ...
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Newest
11/17/2018
1 1/2 stars, only because it was edible, just horrible. I made this exactly as directions stated (minus prune) and am sad I wasted my time and more upset that I wasted so much meat that could ...
6/22/2019
I used Elk, Wild Boar and Chukar that my kids killed last hunting season, homemade smoked and fresh sausage and homemade sauerkraut, it turned out FANTASTIC!!!! I also used a splash of so...
1/30/2019
Absolutely amazing. My meal is done but I cannot stop thinking about it.
10/23/2018
So so good! Followed the recipe to the letter with one exception, I added a small turnip. I was expecting it to taste krauty, but it doesn't. The flavor is wonderful!! I simmered it on low for a...
1/19/2018
I’m giving it four stars based on my first time ever making it and having no idea what to expect. I think it might be a 5 Star the next time.