Bigos Stew

Why You’ll Love This Recipe

Bigos Stew is the ultimate comfort food for cold weather, offering a robust combination of flavors and textures. The blend of sauerkraut and fresh cabbage gives the stew a nice balance of tangy and earthy flavors, while the variety of meats adds richness and depth. The slow-cooked nature of the dish ensures that all the ingredients meld together beautifully, creating a stew that is tender, savory, and oh-so-satisfying. Bigos is also incredibly versatile—different variations can include smoked meats, mushrooms, and dried fruits. Best of all, Bigos tastes even better the next day as the flavors continue to develop, making it perfect for leftovers.

Ingredients

For the stew:

• 1 lb (450g) pork shoulder, cut into chunks

• 1 lb (450g) beef stew meat, cut into chunks

• 1 lb (450g) kielbasa sausage or smoked sausage, sliced

• 1/2 lb (225g) bacon, chopped

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 large head of cabbage, chopped (or 4-5 cups shredded cabbage)

• 3 cups sauerkraut, drained and rinsed

• 1/4 cup dried mushrooms (optional, for extra flavor)

• 1/4 cup tomato paste

• 2 cups beef broth or water

• 1/2 cup dry red wine (optional)

• 2 tablespoons vegetable oil or lard (for cooking)

• 1 teaspoon ground black pepper

• 1 teaspoon dried thyme

• 2 bay leaves

• 1 tablespoon sugar (optional, to balance acidity)

• Salt to taste

For garnish (optional):

• Fresh parsley, chopped

• Crusty bread (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Brown the meats:

In a large Dutch oven or heavy pot, heat 1 tablespoon of oil or lard over medium-high heat. Add the pork shoulder and beef stew meat, working in batches if necessary to avoid overcrowding. Brown the meat on all sides until it forms a nice crust. Remove the browned meat from the pot and set it aside.

In the same pot, add the chopped bacon and cook until crispy, about 5-7 minutes. Once crispy, remove the bacon and set aside with the browned meats.

2. Sauté the vegetables:

Add a little more oil or lard to the pot if needed. Add the chopped onion and garlic, and sauté for about 5 minutes, until softened and fragrant.

3. Add the cabbage and sauerkraut:

Add the chopped fresh cabbage to the pot, stirring it into the onion and garlic mixture. Cook for about 5 minutes, allowing the cabbage to soften slightly. Then, stir in the sauerkraut and dried mushrooms (if using). Let the mixture cook for another 3-5 minutes, allowing the flavors to start melding together.

4. Combine the ingredients:

Return the browned meats and bacon to the pot, then stir in the tomato paste, beef broth (or water), and red wine (if using). Add the bay leaves, thyme, black pepper, and sugar (if using). Stir to combine everything, making sure the liquid covers the ingredients. If necessary, add a little more water or broth.

5. Simmer the Bigos:

Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, stirring occasionally. The meat should become tender, and the flavors should meld together. The longer you cook Bigos, the better it will taste, so don’t be afraid to let it simmer for an extra hour or two. In fact, Bigos is often simmered for a day or two to deepen the flavors.

6. Taste and adjust seasoning:

Once the Bigos has cooked, taste it and adjust the seasoning with salt and pepper as needed. If the stew is too acidic, you can add a little more sugar to balance the flavors. Remove the bay leaves before serving.

7. Serve:

Serve the Bigos hot, garnished with fresh parsley if desired. It pairs wonderfully with crusty bread for dipping and a side of potatoes, mashed or roasted, if you like.

Servings and Timing

• Servings: 6-8

• Total time: 3 hours (including cooking time)

Variations

• Vegetarian Bigos: For a vegetarian version of Bigos, use mushrooms, beans, and other vegetables in place of the meats. You can also substitute vegetable broth for the beef broth for extra flavor.

• Smoked Meats: If you enjoy a smokier flavor, use smoked pork belly, smoked sausage, or smoked turkey to enhance the depth of the dish.

• Dried Fruits: Some variations of Bigos include dried fruits like prunes or apples, which add a slight sweetness and balance out the savory and sour flavors of the dish.

Storage/Reheating

• Storage: Leftover Bigos can be stored in an airtight container in the refrigerator for up to 4 days. It actually improves in flavor as it sits, so it’s even better the next day.

• Reheating: Reheat Bigos on the stovetop over low heat, adding a little water or broth if it’s too thick. You can also reheat it in the microwave, though it may need a stir in between heating.

FAQs

1. Can I use other meats for Bigos?

Yes! While pork, beef, and sausage are traditional, you can use other meats like lamb or turkey. The key is to have a mix of meats, with at least one fatty component like bacon or sausage to enrich the stew.

2. Can I make Bigos in a slow cooker?

Yes, Bigos can be made in a slow cooker. Brown the meat and sauté the vegetables first, then transfer everything to the slow cooker with the liquids, spices, and cabbage. Cook on low for 6-8 hours, or until the meats are tender and the flavors are well combined.

3. How do I make Bigos spicier?

If you like a spicy kick, add chili flakes or hot paprika to the stew. You can also include spicy sausage or fresh chopped chilies to increase the heat level.

4. Can I freeze Bigos?

Yes, Bigos freezes very well. Allow it to cool completely, then store it in an airtight container or freezer-safe bag for up to 3 months. To reheat, thaw it overnight in the refrigerator and gently reheat on the stovetop.

5. Can I use canned sauerkraut for Bigos?

Yes, you can use canned sauerkraut if fresh is unavailable. Just be sure to rinse it to remove some of the excess salt and acidity before adding it to the stew.

6. Is Bigos gluten-free?

Yes, Bigos is naturally gluten-free as it primarily consists of meat, cabbage, and sauerkraut. Just be sure that the sausage and broth you use are gluten-free.

7. How do I know when Bigos is done cooking?

Bigos is done when the meats are tender and the flavors have melded together. The longer it simmers, the more the flavors will develop. It’s typically cooked for at least 2 hours, but simmering for several hours or even overnight is common.

8. Can I add other vegetables to Bigos?

Yes, Bigos is quite versatile. You can add vegetables like carrots, celery, and bell peppers for added texture and flavor. Just be sure to add them at the right time so they don’t overcook.

9. What do I serve with Bigos?

Bigos is typically served with crusty bread, mashed potatoes, or boiled potatoes. You can also serve it with a simple salad to balance the richness of the dish.

10. Can I make Bigos in advance?

Yes, Bigos is often made in advance and allowed to sit for a day or two to deepen the flavors. This is a great dish for meal prep or making ahead of time for a party or gathering.

Conclusion

Bigos Stew is the ultimate comfort food, a dish full of hearty flavors and rich history. With its combination of tender meats, tangy sauerkraut, and aromatic spices, it’s a satisfying meal that brings warmth and depth to the table. Whether served on a cold winter night or during a festive gathering, Bigos is sure to become a favorite in your household. With the ability to improve in flavor over time, this dish is also great for leftovers, making it perfect for meal prep or a make-ahead dish. Enjoy this traditional Polish delight, and embrace the hearty goodness of Bigos!