THE RECIPE JOURNAL · Main Course
Bigos: A Hearty Polish Stew for Adventurers
This traditional Polish stew is packed with rich flavors and a variety of meats and sauerkraut, perfect for warming you up after a long day. It's a comforting and hearty dish that brings people together around the table.
FROM THE KITCHEN • Bigos: A Hearty Polish Stew for Adventurers
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by placing the sauerkraut in a large pot or casserole and pour in about 4 cups of boiling water. Toss in the prunes, allspice, and bay leaves, then let everything simmer gently until the sauerkraut softens, which should take around 50 minutes. While that’s cooking, pour a cup of boiling water over the mushrooms to rehydrate them, letting them soak for about half an hour. Once they’re ready, drain and chop the mushrooms, but keep the soaking liquid aside.
02
Step 2
Next, heat some oil in a frying pan over medium-high heat. Add the chopped onion and sausage, and sauté until the onion is tender and the sausage has browned nicely, about 5 minutes. Meanwhile, bring about 4 cups of water to a boil in another pan. Add the beef, pork, and bacon, then simmer until the meat is cooked through, roughly 20 minutes. Drain the meat when it’s done.
03
Step 3
Once the sauerkraut is soft, stir in the cooked meat, the sausage and onion mix, and the chopped mushrooms. Let it all simmer uncovered on low heat for about 20 minutes. Then, pour in the red wine and cook for another 15 minutes so the flavors can meld together. Season the stew with caraway seeds, marjoram, salt, and pepper, and stir in the tomato puree. If the stew feels a bit dry, add some of that reserved mushroom soaking liquid and simmer for another 5 minutes to bring everything together.
Why you’ll love it
This dish is full of rich, comforting flavors that develop over time. It combines a variety of meats and sauerkraut, making it both hearty and satisfying. Perfect for cold days or whenever you need a warm, filling meal.
How to serve
Serve hot with a side of crusty bread or boiled potatoes. A dollop of sour cream or a sprinkle of fresh parsley can add a nice touch. This stew pairs well with a strong beer or a glass of red wine.
Storage & leftovers
Allow the stew to cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to four days and often tastes even better the next day. It can also be frozen for up to three months—just thaw and reheat gently.
