Polish Hunter’s Stew (Bigos) Recipe

There’s something deeply comforting about a bowl of Bigos—Poland’s beloved hunter’s stew.

I grew up hearing stories of this dish simmering over fires for days, its flavor evolving with each stir.

While my version is a bit faster, it still captures all the traditional warmth. Smoky kielbasa, tender pork, tart sauerkraut, and savory mushrooms come together in a hearty, rustic medley that feels like home in a bowl.

Whether you’re feeding a crowd or just craving some old-world comfort food, this dish never disappoints.

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Understanding Bigos: The Polish Hunter’s Stew

Bigos, often referred to as Polish Hunter’s Stew, is a dish that embodies warmth and comfort.

This hearty stew features a delightful mix of cubed pork shoulder or stew meat and sliced kielbasa sausage, creating a rich and satisfying meal.

The preparation involves sautéing chopped onion and minced garlic cloves in vegetable oil, which lays the foundation for the stew’s robust flavor.

Sliced mushrooms add an earthy note, while tomato paste contributes a subtle sweetness that balances the savory elements.

Recipe Highlights

Polish Hunter’s Stew, or Bigos, is a centuries-old dish known for its bold, layered flavor and heartiness.

It combines meats, sauerkraut, fresh cabbage, and mushrooms, often simmered low and slow for maximum richness.

My version simplifies things while honoring tradition. It’s deeply savory with a balance of tang, umami, and smokiness.

It is a perfect cold-weather comfort food that’s even better the next day.

• Deep, complex flavors
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• A mix of fresh and fermented cabbage
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• Hearty, meaty, and satisfying
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• Traditional Polish comfort food
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• Excellent make-ahead meal
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• Freezer-friendly

Key Ingredients for a Hearty Stew

The combination of ingredients in Bigos is what makes it truly special. Sauerkraut and shredded green cabbage provide a tangy crunch, enhancing the overall texture of the dish.

Caraway seeds and bay leaves infuse the stew with aromatic depth, while black pepper adds a hint of spice.

Cooking this stew in pork or beef broth ensures that every bite is packed with flavor. The blend of meats and vegetables creates a symphony of tastes that is both satisfying and nourishing.

• Kielbasa: Smoked kielbasa adds the signature flavor. Slice it into coins and brown it for maximum depth.
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• Pork Shoulder or Stew Meat: Adds richness and bulk to the stew. Browning it first gives the base layers of flavor.
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• Sauerkraut: Tart and fermented, it balances the meatiness. Rinse lightly to reduce acidity if needed.
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• Green Cabbage: Fresh and mild, it adds texture and rounds out the sauerkraut.
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• Onion & Garlic: Essential aromatics that deepen the stew’s base.
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• Mushrooms: Add earthy umami. Use cremini or even dried porcini rehydrated in broth.
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• Tomato Paste: Adds richness and color to the stew.
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• Bay Leaf, Caraway, and Black Pepper: Traditional spices that build a unique flavor.
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• Broth or Water: Use beef or pork broth for the best taste.

Cooking Techniques for Perfect Bigos

To achieve the best results, start by heating vegetable oil in a large pot. Sauté the chopped onion and minced garlic until the onion becomes translucent, releasing their fragrant aromas.

Next, brown the cubed pork shoulder or stew meat, allowing it to develop a rich color and flavor.

After adding the sliced kielbasa sausage and mushrooms, let them cook together for a few minutes.

This step is crucial as it melds the flavors before introducing the remaining ingredients.

Simmering to Perfection

Once all the ingredients are combined, it’s time to let the stew simmer. Mixing in the tomato paste, sauerkraut, shredded green cabbage, caraway seeds, bay leaves, and black pepper creates a hearty mixture.

Pour in the pork or beef broth and bring it to a boil.

Reducing the heat and covering the pot allows the stew to simmer for about 1½ to 2 hours.

This slow cooking process is essential for developing the rich flavors that Bigos is known for. Stir occasionally to ensure even cooking.

How to Make My Polish Hunter’s Stew

1. Sear the Meats: In a large Dutch oven, brown diced pork shoulder in batches. Set aside. Add kielbasa slices and brown until crisped. Remove and reserve.
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2. Sauté Aromatics: Add onions and cook until softened. Stir in garlic, mushrooms, and tomato paste. Cook for several minutes to develop the flavor.
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3. Build the Stew: Add back the meats, along with sauerkraut, shredded cabbage, seasonings, and broth. Stir well.
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4. Simmer: Cover and cook on low heat for at least 1.5 hours, stirring occasionally. The longer it cooks, the richer the flavor.
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5. Finish & Serve: Taste and adjust seasoning. Serve hot with rye bread or boiled potatoes.

Serving Suggestions and Pairings

When ready to serve, remove the bay leaves and adjust the seasoning if necessary. Bigos is best enjoyed hot, garnished with a sprinkle of fresh parsley for a touch of color and freshness.

This dish pairs wonderfully with crusty bread or a side of potatoes, making it a complete meal that is perfect for family gatherings or cozy nights.

The hearty nature of Bigos makes it an ideal choice for meal prep, as the flavors continue to deepen over time.

• Serve with crusty rye bread or garlic toast
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• Add boiled or mashed potatoes on the side
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• Pair with a crisp lager or dry red wine
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• Garnish with chopped parsley or a dollop of sour cream

A Cozy Kitchen Experience

Imagine a cozy kitchen setting, with a pot of Bigos simmering on the stove, filling the air with its inviting aroma.

A rustic wooden spoon rests beside the bowl, ready to serve this comforting dish.

Whether you’re sharing it with loved ones or enjoying it solo, Polish Hunter’s Stew is a dish that brings warmth and satisfaction to any table.

Its combination of tender meats, vibrant vegetables, and savory broth makes it a timeless classic in Polish cuisine.

Tips for the Best Polish Hunter’s Stew

Use a mix of meats—kielbasa and pork give it that signature richness. Don’t skip the mushrooms—they deepen the savory notes.

Rinse the sauerkraut briefly if you prefer a milder tang, or leave it strong if you’re a fan of bold flavors.

Cook low and slow—this is one of those stews that improves the longer it simmers (and it’s even better the next day!).

Storage and Warming Leftovers

Let the stew cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days.

Reheat gently on the stovetop over medium heat, adding a splash of broth if needed. Bigos also freezes beautifully—store in freezer-safe containers for up to 3 months.