Bigos (Hunters Stew)
Hearty Polish hunters' stew of pork, kielbasa, bacon, cabbage and sauerkraut slowly braised in a tangy tomato-beef stock with warm spices — rich, comforting and full-flavored.
Servings
4
Difficulty
Easy
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Ingredients
main
- 2 pcs bacon
- 1 lb kielbasa
- 1 lb pork (cubes)
- 0.25 cup flour
- 3 pcs garlic (cloves, chopped)
- 1 pcs onion (diced)
- 1.5 cup mushrooms (fresh, sliced)
- 4 cup cabbage (chopped)
- 1 pcs sauerkraut (jar)
- 0.25 cup red wine
- 1 pcs bay leaf
- 1 tsp basil (dried)
- 1 tsp marjoram (dried)
- 1 tbsp paprika
- 0.125 tsp caraway seed
- 1 hot sauce (dash)
- 5 cup beef stock
- 2 tbsp tomato puree (paste)
- 1 cup diced tomatoes
- 1 Worcestershire sauce (dash)
Directions
- Preheat oven to 350 F (175 C).
- Heat a large pot over medium heat; add bacon and kielbasa and cook until bacon renders fat and sausage is lightly browned; remove meats with a slotted spoon and transfer to a large casserole or Dutch oven.
- Toss pork cubes in flour and fry in bacon drippings over medium-high until golden brown; remove to casserole.
- Add garlic, onion, mushrooms, cabbage and sauerkraut to the pot; reduce heat to medium and cook, stirring, until vegetables (and carrots if used) are soft about 10 minutes without browning.
- Deglaze with red wine, scraping up browned bits; add bay leaf, basil, marjoram, paprika, caraway seeds, salt and pepper and cook 1 minute.
- Stir in hot sauce, Worcestershire, beef stock, tomato puree and diced tomatoes; bring just to a boil.
- Pour vegetables and liquid into casserole with meats, cover with lid and bake 2.5–3 hours until meat is very tender.