When the chill of winter settles in, my heart craves warmth in the form of a hearty meal. That’s when I turn to Bigos, the iconic Polish Hunter’s Stew that conjures memories of family gatherings and the rich, comforting aroma wafting through the kitchen. This slow-cooker version takes minimal time to prepare, allowing those layers of flavor from smoked sausages, tender meats, and tangy sauerkraut to meld together perfectly while I go about my day.
What I love most about Bigos is its versatility—feel free to mix and match your favorite meats to suit your taste. And with just a few ingredients, you can create a dish that not only satisfies hunger but also warms the soul. So grab your slow cooker and let’s dive into this wonderful stew that promises to bring family and friends together around the dinner table, creating new memories with every bite.
Why is Bigos the ultimate winter stew?
Comforting warmth: This Bigos recipe warms you from the inside out, making it perfect for chilly nights and cozy gatherings.
Flavorful layers: The blend of rich smoked sausages and tangy sauerkraut creates a depth of flavor that keeps everyone coming back for more.
Effortless preparation: Just toss the ingredients into a slow cooker and let them work their magic while you enjoy your day.
Customizable options: Mix and match different meats based on what you have available or what your family loves, making it a truly personal dish.
Make-ahead wonder: This stew gets even better as it sits, perfect for meal prep and enjoying throughout the week. If you’re curious about how to store it, check out my helpful storage tips.
Bigos Ingredients
• Here’s everything you need to create a delightful Bigos (Polish Hunter’s Stew).
For the Stew
- Dried Porcini Mushrooms – Adds deep umami flavor; feel free to substitute with other dried mushrooms if you don’t have these on hand.
- Boiling Water – Rehydrates the mushrooms to enhance their flavor for the stew.
- Bacon (6 strips, diced) – Provides richness and a smoky base; skip this for a lower-fat version if desired.
- Kielbasa Sausage (1 lb, cubed) – Essential for the authentic taste of Bigos; swap with your favorite sausage varieties for a twist.
- Kabanos Sausage (4 pieces, small) – Adds a spice kick; can be replaced with other specialty sausages according to your taste.
- Vegetable Oil (3 tbsp) – Used for browning meats and vegetables; any neutral oil will do just fine.
- Pork Loin/Shoulder (1 lb, cubed) – The main protein source; choose fatty cuts for the best flavor, or substitute with beef.
- Onions (2 medium, diced) – Builds the stew’s foundational flavor; shallots can work as a substitute if needed.
- White Cabbage (1 small, shredded) – Adds sweetness and texture; Savoy cabbage is a good alternative.
- Sauerkraut (6 cups, drained) – A key ingredient for that tangy element; rinse if it’s quite salty.
- Prunes (10, halved) – Introduces a touch of sweetness; you can swap them with dried apricots if preferred.
- Tomato Paste (2 tbsp) – Enhances the richness; other pastes can be used in a pinch.
- Bay Leaves (3) – Imparts aromatic depth; don’t forget to remove these before serving!
- Caraway Seeds (1 tbsp) – A classic seasoning that enhances the flavor; can be omitted if you can’t find them.
- Allspice (½ tsp or 4 berries) – Offers warm spice notes; nutmeg can be an alternative if you’re out of allspice.
- Juniper Berries (3, optional) – Adds a unique piney flavor; feel free to leave them out if you wish.
- Polish Beer (2 cups) or Dry Red Wine – Provides acidity and depth; chicken stock is a viable substitute.
- Beef Stock (1 cup, low sodium) – Adds depth to the dish; you can use vegetable broth for a lighter version.
- Salt and Pepper – To taste, added at the end of cooking for the best flavor.
How to Make Bigos (Polish Hunter’s Stew)
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Soak mushrooms: Start by soaking the dried porcini mushrooms in boiling water for about 20 minutes. This will rehydrate them, enhancing their deep umami flavor. Set them aside once done.
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Cook bacon: In a large pan over medium heat, cook the diced bacon until it becomes crisp, about 5-7 minutes. This creates a rich, smoky base for your stew. Add the kielbasa and kabanos sausages, cooking for an additional 10 minutes until browned, then transfer everything to your slow cooker.
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Brown the pork: In the same pan, brown the cubed pork loin or shoulder for about 5-8 minutes, ensuring it’s golden on all sides. Move the pork to the slow cooker with the sausages.
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Sauté veggies: In the pan, sauté the diced onions and shredded cabbage over medium heat for 10 minutes, adding a splash of liquid if needed to prevent sticking. Once soft, add them to the slow cooker.
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Combine ingredients: Now, in the slow cooker, mix in the rehydrated mushrooms, sauerkraut, halved prunes, tomato paste, bay leaves, caraway seeds, allspice, and optional juniper berries. Pour in the Polish beer or dry red wine and low sodium beef stock, then give it all a good stir.
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Slow cook: Cover the slow cooker and cook on LOW for 8-10 hours, or if you’re heading out for the day, overnight. This slow cooking allows all those wonderful flavors to meld.
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Serve and enjoy: Once cooking is complete, taste and adjust seasoning with salt and pepper as needed. Serve your hearty Bigos hot, paired with crusty rye bread or creamy mashed potatoes for a comforting meal.
Optional: Garnish with fresh parsley for a pop of color.
Exact quantities are listed in the recipe card below.
What to Serve with Bigos (Polish Hunter’s Stew)?
Bigos is a comforting winter stew that pairs beautifully with a variety of sides to create a hearty meal experience.
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Crusty Rye Bread: The chewy texture of rye bread perfectly complements the stew’s richness, allowing you to soak up every last drop.
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Creamy Mashed Potatoes: Fluffy mashed potatoes provide a wonderful contrast to the robust Bigos, making each bite a delightful experience. Top with a drizzle of gravy for some extra indulgence.
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Pickled Vegetables: A tangy side of pickles or fermented veggies adds brightness, balancing the savory depth of Bigos and enhancing its flavors.
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Homemade Applesauce: The sweetness of applesauce offers a delightful contrast, subtly cutting through the richness of the stew and bringing a cozy comfort to your table.
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Steamed Green Beans: Light and crisp green beans add a refreshing crunch to your meal, giving a bright pop of color that pairs beautifully with the darker tones of the stew.
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Red Wine: Enjoy a glass of robust red wine alongside your Bigos; the wine’s acidity enhances the savory depth while cutting through the richness of the meal beautifully.
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Fresh Salad: A simple green salad with lemon vinaigrette brings a fresh, zesty element, making for a balanced and satisfying dinner.
These pairings will elevate your Bigos experience and create a warm, inviting meal that celebrates the essence of comfort food.
Make Ahead Options
Bigos (Polish Hunter’s Stew) is perfect for meal prep enthusiasts! You can chop and sauté all your vegetables, rehydrate the mushrooms, and even cook the meats up to 24 hours in advance. Store the prepped ingredients in airtight containers in the refrigerator until you’re ready to assemble. When the time comes to enjoy this hearty stew, simply combine the prepped components in your slow cooker, add the remaining ingredients, and cook on LOW for 8-10 hours. The flavors will meld beautifully, and you’ll still have that rich, comforting taste just as delicious as if you made it fresh. This approach not only saves you time but also brings a delicious winter meal to your table effortlessly!
Storage Tips for Bigos
Fridge: Store your Bigos in an airtight container for up to 6-7 days. This allows the flavors to deepen, making it even tastier.
Freezer: Freeze Bigos in portions for up to 3 months. Make sure to leave some space in the container for expansion during freezing.
Thawing: To enjoy frozen Bigos, thaw it in the fridge overnight before reheating.
Reheating: Reheat thoroughly on the stovetop or in the microwave until steaming hot, adding a splash of broth or water if needed to loosen the stew.
Expert Tips for Bigos
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Mushroom Magic: Soaking dried porcini mushrooms enhances their flavor, but don’t skip this step. It adds critical depth to your Bigos.
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Meat Matters: Use fatty cuts of pork like shoulder or loin for the best results. Leaner meats can result in a drier stew.
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Flavor Balance: Adjusting the seasoning at the end is key to overcoming the natural saltiness of smoked sausages and sauerkraut—taste as you go!
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Time Optimization: If time allows, let Bigos sit for a day in the fridge before serving. This lets the flavors develop further, making it incredibly robust.
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Ingredient Flexibility: Feel free to mix different meats or add veggies; Bigos is all about personalizing the recipe to suit your family’s taste!
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Storage Savvy: This dish is perfect for meal prep and freezes wonderfully, so make a big batch to savor later!
Bigos Variations & Substitutions
Customize your Bigos experience with delightful twists that excite your taste buds and accommodate everyone at your table.
- Keto-Friendly: Replace potatoes with rutabaga or cauliflower for a low-carb alternative that still delivers on comfort.
- Meat Medley: Mix different meats such as chicken or duck for varied textures and flavors—each bite will surprise you!
- Veggie Boost: Add carrots, bell peppers, or even zucchini for extra nutrition while enhancing the stew’s sweetness and color.
- Spicy Kick: For those who love heat, toss in red pepper flakes or diced jalapeños to elevate the flavor profile.
- Herb Infusion: Enhance the flavor by adding fresh herbs like thyme or parsley to brighten the stew.
- Smoked Flavor: For a deeper, smokier taste, incorporate smoked paprika or a few slices of smoked ham.
- Fruit Twist: Swap prunes for dried figs or apricots; they will infuse a unique sweet note that complements the savory stew beautifully.
- Beer Variants: Experiment with different beers—try a stout for a richer depth, or a fruity ale for a lighter twist that still honors tradition.
Bigos (Polish Hunter’s Stew) Recipe FAQs
What kind of mushrooms should I use for Bigos?
For the best umami flavor, I recommend using dried porcini mushrooms. They truly enhance the stew’s depth. If you cannot find them, other dried mushrooms can be used as substitutes, like shiitake or chanterelles, though the flavor may vary slightly.
How do I store leftover Bigos?
Store your Bigos in an airtight container in the refrigerator for up to 6-7 days. It’s essential to allow it to cool down to room temperature before placing it in the fridge to prevent bacterial growth. The flavors develop over time, making it even tastier!
Can I freeze my Bigos?
Absolutely! Freeze it in portions for up to 3 months. Make sure to leave some space in the container, as the stew will expand while freezing. When you’re ready to enjoy, simply thaw in the fridge overnight before reheating.
What if my Bigos turns out too salty?
If you find your Bigos is too salty, don’t worry! Start by adding a bit of unsalted broth or water to dilute the saltiness. You can also remove a bit of the stew and mix it with cooked potatoes or rice, serving them alongside to balance out the flavors.
Is Bigos suitable for my dogs?
While some ingredients, like plain cooked meats and veggies, might be safe for dogs, many ingredients in Bigos, like sauerkraut and sausage, can be too salty or spicy for canine consumption. It’s best to stick with dog-friendly portions of plain meat and vegetables if you’d like to share a little with your furry friend.
Can I adjust the recipe for a keto diet?
Yes, you can make Bigos keto-friendly! Simply reduce or omit the prunes and use a sugar-free sausage or bacon to lower the carb count. The cabbage and meats still provide a satisfying, hearty meal that’s perfect for a keto lifestyle.
Hearty Bigos Polish Hunter’s Stew Perfect for Cozy Nights
Ingredients
Equipment
Method
- Soak mushrooms in boiling water for about 20 minutes, then set aside.
- Cook diced bacon over medium heat until crisp, about 5-7 minutes. Add kielbasa and kabanos, cooking for an additional 10 minutes. Transfer everything to the slow cooker.
- Brown cubed pork in the same pan for about 5-8 minutes until golden, then move to the slow cooker.
- Sauté onions and shredded cabbage over medium heat for 10 minutes, adding liquid if necessary to prevent sticking. Transfer to the slow cooker.
- In the slow cooker, mix in rehydrated mushrooms, sauerkraut, halved prunes, tomato paste, bay leaves, caraway seeds, allspice, and juniper berries. Pour in the beer or wine and beef stock, then stir.
- Cover and cook on LOW for 8-10 hours.
- Taste and adjust seasoning with salt and pepper. Serve hot with rye bread or mashed potatoes.