Chef John's Bigos (Polish Hunter's Stew)

Chef John's bigos recipe is a meaty Polish hunter's stew. It is usually made with wild game such as venison or boar, but you can use beef or pork, etc.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr 15 mins
• Calories: 640 Calories

Ingredients

• salt to taste
• 2 tablespoons unsalted butter
• 1 teaspoon paprika
• freshly ground black pepper
• 1 cup dry red wine
• 1 large bay leaf
• 1 teaspoon dried thyme leaves
• 2 cups packed, drained sauerkraut (not rinsed)
• 1 small head green cabbage, quartered and sliced
• 4 strips bacon, cut into 1-inch pieces
• 1 pound pork shoulder, cut into 1 1/2-inch pieces
• 1 pound boneless beef chuck, cut into 1-inch pieces
• 1 pound Polish sausage links, sliced (or any other sausage)
• 1 large onion, peeled and chopped
• 3 pitted prunes, diced
• 0.5 cup warm water
• 0.5 teaspoon caraway seeds
• 0.25 teaspoon allspice
• 0.25 cup dried porcini mushrooms

Recipe Instructions

Step 1

Soak mushrooms in warm water in a bowl to soften, 10 to 15 minutes. Drain, then chop.

Step 2

Meanwhile, melt butter in a heavy pot or Dutch oven over medium-low heat. Add cabbage and sauerkraut; cook, stirring occasionally.

Step 3

Cook bacon in a skillet over medium-high heat until browned but not crisp; transfer to the pot with cabbage, leaving drippings in skillet.

Step 4

Add pork shoulder to skillet; sprinkle with salt. Cook and stir over medium-high heat until browned on all sides, 4 to 5 minutes; transfer to the pot. Add beef to skillet; sprinkle with salt. Cook and stir until browned, about 4 or 5 minutes; transfer to the pot. Add sausage to skillet; cook and stir until browned. Transfer to the pot.

Step 5

Reduce skillet heat to medium. Add onion; sprinkle with salt. Cook and stir until onion translucent and starts to color. Stir in mushrooms and prunes; cook and stir about 2 minutes. Pour in red wine; increase heat to medium-high. Simmer until wine is reduced and very little liquid remains. Transfer onion mixture to the pot; season with paprika, thyme, bay leaf, caraway seeds, allspice, black pepper, and salt. Stir to combine and evenly distribute.

Step 6

Cover pot tightly; simmer over medium-low heat until meat is tender, 1 to 1 ½ hours, stirring occasionally. Remove from heat; cool stew slightly. Refrigerate to let flavors blend, 8 hours to overnight.

Step 7

Place pot over low to medium-low heat; add splash of water. Bring stew to a low simmer, stirring occasionally; cook until hot, 10 to 15 minutes.