Ingredients
- 2 sliced Bacon
- 1 lb Kielbasa
- 1 lb Pork
- 1 cup Flour
- 3 chopped Garlic
- 1 Diced Onion
- 1 cup Mushrooms
- 4 cups Cabbage
- 1 Jar Sauerkraut
- 1 cup Red Wine
- 1 Bay Leaf
- 1 tsp Basil
- 1 tsp Marjoram
- 1 tbs Paprika
- 1 teaspoon Caraway Seed
- 1 dash Hotsauce
- 5 Cups Beef Stock
- 2 tbs Tomato Puree
- 1 cup Diced Tomatoes
- 1 dash Worcestershire Sauce
Instructions
6 steps · ~101 minutes total
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
25 minutesAlways preheat your oven fully before baking for even cooking.Step 2
Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the 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.
25 minutesAlways preheat your oven fully before baking for even cooking.Step 3
Coat the 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 the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.
8 minutesTest the oil temperature with a small piece of food — it should sizzle immediately.Step 4
Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
8 minutesTaste as you go and adjust seasoning gradually — you can always add more but can't take it away.Step 5
Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.
10 minutesUse a large pot to prevent boiling over. Add salt to the water for extra flavor.Step 6
Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.
25 minutesAlways preheat your oven fully before baking for even cooking.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 4 days in an airtight container
Freezer
Up to 3 months — thaw overnight in fridge
Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if it has thickened.
What to Serve With
Complete your polish meal with these perfect pairings:
About This Dish
Bigos (Hunters Stew) is a beloved dish from Polish cuisine, originating in Poland. With a total preparation time of about 21 minutes, it's a quick and easy option for any day of the week.
Polish cuisine offers a rich tapestry of flavors and cooking traditions that reflect the culture and history of the region. This dish is a wonderful example of its distinctive culinary heritage.
This recipe is rated hard difficulty and uses 20 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
Authentic Bigos typically uses a combination of pork, beef, and sausage. You can also add game meats like venison for a richer flavor.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
