BIGOS STEW (POLISH HUNTER’S STEW) Recipe

I made Slow Cooker Bigos and if you like Winter Stews, this smoky, meaty beast unapologetically sticks to your ribs and demands a second helping.

I adore Bigos because it’s mercilessly meaty and full of weird comforting contrasts. I love the tang of sauerkraut fighting the fat of smoked kielbasa and the sneaky sweet bite from pitted prunes.

I’m obsessed with how it feels like one giant clause that refuses to be dainty. I don’t want polite soup.

I want big chunks, bold smoke, sticky sauce, crumbs of bacon and black pepper that bite back. This Hunter’s Stew is loud, sloppy, Eastern European Recipes come to life.

That smell? It makes me drop everything.

I eat it with abandon every cold night. No regrets here.

Ingredients

• Pork shoulder: rich, tender meat that gives it hearty, melt-in-your-mouth bites.
• Beef chuck: deep beefiness and chewy comfort, it’s the stew backbone.
• Smoked kielbasa: smoky rounds that add instant savory zip and bite.
• Bacon: salty fat that browns up and makes everything addictive.
• Sauerkraut: tangy, funky crunch that cuts through all the richness.
• Green cabbage: softer crunch and fresh vegetal balance, not overpowering.
• Pitted prunes: sweet chewiness that brightens the heavy meat flavors.
• Onions: sweet and caramelized, they melt into cozy base flavor.
• Garlic: punchy aroma that wakes up the whole pot.
• Tomato paste: concentrated tomato savoriness and a little color boost.
• Dry red wine: adds acidity and roundness, it’s warm and grown-up.
• Beef broth: meaty liquid that keeps everything moist and saucy.
• Bay leaves: subtle herbal note, almost invisible but important.
• Juniper berries: piney, slightly resinous pops that smell woodsy.
• Allspice berries: warm, clove-like warmth that’s quietly cozy.
• Caraway seeds: anisey seed bite, very classic with cabbage.
• Smoked paprika: gentle smokiness and red color, not too loud.
• Brown sugar: soft sweetness that tames the sauerkraut tang.
• Worcestershire sauce: umami depth, salty-sour complexity in a splash.
• Vegetable oil: neutral cooking fat to get things nicely browned.
• Dried thyme: earthy herbal lift, keeps it feeling rounded.
• Salt and pepper: basic seasoning, you’ll tweak to taste at the end.

Ingredient Quantities

• 1 lb pork shoulder, cut into 1 to 2 inch pieces
• 1 lb beef chuck, cut into 1 to 2 inch pieces
• 12 oz smoked kielbasa or other smoked sausage, sliced
• 8 oz bacon, chopped
• 2 lbs sauerkraut, drained (about 2 16 oz jars)
• 1 lb green cabbage, core removed and roughly shredded
• 1 cup pitted prunes, halved
• 2 large onions, roughly chopped
• 4 cloves garlic, minced or smashed
• 2 tbsp tomato paste
• 1 to 1 1/2 cups dry red wine
• 2 cups beef broth
• 2 bay leaves
• 6 to 8 juniper berries, lightly crushed
• 4 whole allspice berries
• 1 tsp caraway seeds (or 1/2 tsp ground caraway)
• 1 tsp smoked paprika
• 1 tbsp brown sugar or to taste
• 1 tbsp Worcestershire sauce
• 2 tbsp vegetable oil
• 1 tsp dried thyme (or 1 tbsp fresh chopped)
• Salt and freshly ground black pepper, to taste

How to Make this

1. Pat pork and beef dry and season with salt and pepper. Heat 1 tbsp vegetable oil in a large skillet over medium high heat and brown the pork and beef in batches so they get a good crust, about 3 to 4 minutes per side. Transfer to a plate.

2. In the same skillet add the chopped bacon and cook until fat renders and bacon is crispish, then add the sliced smoked kielbasa and brown for 2 minutes. Transfer bacon and sausage with the beef and pork to the slow cooker or a heavy Dutch oven.

3. Add the remaining 1 tbsp oil if skillet is dry, toss in the chopped onions and cook until softened and starting to brown, about 6 minutes. Stir in the garlic and tomato paste, cook 1 minute until fragrant to remove the raw tomato taste.

4. Pour in 1 cup red wine to deglaze the pan, scraping up all the browned bits. Let the wine reduce by half, then pour everything from the skillet into the pot with the meats.

5. Add the drained sauerkraut, shredded cabbage, prunes, beef broth, bay leaves, crushed juniper berries, whole allspice, caraway seeds, smoked paprika, brown sugar, Worcestershire sauce, thyme, and 1 tsp salt plus a few grinds of black pepper. If you like it more tangy add the extra 1/2 cup wine now.

6. Stir to combine, press the cabbage and sauerkraut down so they’re submerged. Cover and cook on low in a slow cooker for 6 to 8 hours or in a Dutch oven at 300 F for
2.5 to 3 hours until meats are tender and flavors have married.

7. About 30 minutes before serving check seasoning and texture. If there is lots of liquid, remove lid and simmer to reduce and concentrate flavors. Fish out bay leaves and whole spices if you prefer not biting into them.

8. Taste and adjust with more salt, pepper, or a splash of Worcestershire or a teaspoon of brown sugar to balance acidity. If it needs thickening mash a few prunes and some sauerkraut into the stew, it helps naturally thicken and sweeten.

9. Let the bigos rest 10 to 15 minutes before serving so it settles. Bigos actually tastes better the next day, so make ahead and reheat slowly, stirring often. Serve with rye or boiled potatoes and enjoy.

Equipment Needed

1. Large heavy skillet or frying pan
2. Slow cooker or heavy Dutch oven
3. Chef’s knife and cutting board
4. Tongs and a slotted spoon
5. Wooden spoon or heatproof spatula
6. Measuring cups and spoons
7. Colander or fine mesh strainer (for draining sauerkraut)
8. Ladle or large serving spoon
9. Oven mitts or pot holders
10. Large plate or tray for resting browned meat

FAQ

BIGOS STEW (POLISH HUNTER’S STEW) Recipe Substitutions and Variations

• Pork shoulder: substitute with boneless pork loin or pork butt, cut similarly; for a leaner stew use chicken thighs (bone in adds more flavor); or go full beef and use more chuck if you don’t want pork.
• Smoked kielbasa (smoked sausage): swap with smoked Polish sausage, andouille, or a smoked turkey sausage for less fat; plain fresh sausage will work too, just brown it well first.
• Pitted prunes: replace with dried apricots or dried figs for fruity sweetness; use raisins if that’s all you got, or a couple spoonfuls of plum jam in a pinch.
• Dry red wine: use extra beef broth plus 1 to 2 tbsp red wine vinegar or 1 tbsp balsamic for acidity; nonalcoholic red wine or unsweetened cranberry juice diluted with water also work.

Pro Tips

1) Brown in batches and don’t crowd the pan. If you try to sear all the meat at once it will steam and wont get that crust that gives the stew real flavor. Pat pieces dry first, get the pan hot, then let them sit for a good crust before flipping.

2) Rinse the sauerkraut a little if the jars taste super sharp. You want tang, not tongue-numbing. Rinsing cuts some acidity but keep some brine for depth. Also taste before adding all the salt since fermented stuff can be salty already.

3) Use the prunes for both sweetness and thickness. If the sauce is thin later, mash a few prunes into the liquid and stir, it naturally thickens and balances acid without adding weird thickeners. You can also chop a couple extra if you like little sweet bites.

4) Let it rest and reheat slowly the next day. Bigos gets better after a night in the fridge. Rewarm low and slow, stir often, and if it’s gotten too concentrated add a splash of stock or wine. Always check seasoning after reheating, you might need a pinch more salt or a little sugar to balance.