How to make the best bigos Polish hunter’s stew

This is by far the best bigos Polish hunter’s stew recipe. It’s cozy, comforting and it’s perfect for the upcoming cooler months. The flavor of the bacon, kielbasa and pork are a trio like no other. Filling and hearty with the combination of cabbage and sauerkraut. This hunter’s stew is so satisfying! Surely, the family will love this hearty meal.

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Ingredients needed to make the best Polish hunter’s stew

• 3 slices of bacon
• 1 ring/ large link of Polish kielbasa
• 2 lbs. of pork butt, pork shoulder or venison
• 5 cups of chicken or beef stock/broth
• 1 cup of dry red wine or beer
• 1 cup of canned fire roasted tomatoes
• 2 tablespoons of tomato paste
• 1 tablespoon of prepared mustard
• 1 pound of sauerkraut/fermented cabbage
• 4 cups or 1 small head of cabbage
• 15 prunes
• 1 tsp dried basil
• 1/4 tsp cracked black pepper
• 1 tablespoon juniper berries (optional, but recommended)
• 1 tablespoon of smoked paprika
• 1/2 tsp salt (optional)
• few dashes of Worcestershire sauce

Surprisingly, some of my family members do not like mushrooms. However, I believe that most folks add mushrooms to this delicious fall stew recipe. Provided that your family enjoys eating them, go ahead and add some. Undeniably, it will be delicious either way!

Equipment/Tools needed to make bigos Polish stew

• 1 large Dutch oven (at least 5 quart or larger)
• wooden spoon or spatula
• knife for chopping
• measuring cups
• cutting board

Steps to making the best hunter’s stew

First

Prior to setting out the ingredients, preheat the oven to 350 degrees. Most important, be sure the oven racks are set so that you can easily slide the Dutch oven in when it’s time.

1. First, it’s best to gather all of the ingredients, cut, measure and set them out so they are ready to fill the pot as you cook.
2. Chop the bacon, kielbasa, onion and garlic. Chop the prunes in half or into bite size pieces. Chop the 4 cups of cabbage.
3. Measure the cup of tomatoes, paste, mustard, wine, sauerkraut and broth.
4. Measure out the spices and seasonings and set them aside in a small bowl.
5. Heat the Dutch oven on the stove top to medium high heat. When hot add the bacon and cook until it’s crisp.
6. Remove the bacon from the pan and sear the pork or equally as delicious, venison, on all sides in the bacon fat. Season with salt and pepper if desired, just remember that the other meats are salty and so is the sauerkraut.
7. After the meat is seared, remove it and place it with the bacon until later.
8. Deglaze the pan with the wine or beer (I prefer the wine).
9. Simultaneously, add the tomato paste, diced tomatoes, mustard, Worcestershire, and all of the seasoning to the pot. It does not matter which order they go in.
10. Add the sauerkraut.
11. Place the pork on the sauerkraut.
12. Add the stock/broth, prunes, onions and cabbage.
13. Add the previously cooked bacon to the top.
14. Cover and bake for about 2 and 1/2 to 3 hours, until the liquid has reduced, and the pork is falling apart.

Final Steps

Finally, when finished cooking, let it sit with the cover off of the pot for about an hour. The flavors will develop while waiting. Furthermore, it’s even better, covered and put in the fridge until tomorrow. I hear it’s best reheated the next day.

Above all else, enjoy it! You’ve just made the best bigos Polish hunter’s stew! Indeed!

Serving suggestions

This stew goes perfect with my cast iron skillet bread recipe! Haven’t tried it? Grab a copy of the recipe here: https://simplyeatathome.com/easy-cast-iron-skillet-bread/

Additionally, it also pairs nicely with a side of beet salad.

Shop items used in making the best bigos hunter’s stew

Dutch oven https://amzn.to/3XV7k38

Wooden spoon https://amzn.to/3zH1k5J

Prunes https://amzn.to/3N9viTi

Stainless Measuring cups https://amzn.to/4eICn8Y

Stainless Measuring spoons https://amzn.to/47QB063