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, pork, or other meat—just use a lot. It’s perfect for feeding a crowd, especially when the weather turns cold and dreary.

Preparation Details

Prep Time: 30 mins

Cook Time: 1 hr 45 mins

Total Time: 10 hrs 15 mins

Servings: 6

Ingredients

• ¼ cup dried porcini mushrooms
• ½ cup warm water
• 2 tablespoons unsalted butter
• 1 small head green cabbage, quartered and sliced
• 2 cups packed, drained sauerkraut (not rinsed)
• 4 strips bacon, cut into 1-inch pieces
• 1 pound pork shoulder, cut into 1 ½-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
• 1 cup dry red wine
• 1 teaspoon paprika
• 1 teaspoon dried thyme leaves
• 1 large bay leaf
• ½ teaspoon caraway seeds
• ¼ teaspoon allspice
• freshly ground black pepper
• salt to taste

Steps

1. Soak mushrooms in warm water in a bowl to soften, 10 to 15 minutes. Drain, then chop.
2. Meanwhile, melt butter in a heavy pot or Dutch oven over medium-low heat. Add cabbage and sauerkraut; cook, stirring occasionally.
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.
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.
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.
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.
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.