Classic Polish Bigos Hunter’s Stew (Recipe for Printing)

A warming Polish stew with pork, beef, kielbasa, sauerkraut, prunes, and fragrant spices.

# What You Need:

→ Meats

01 - 1 pound pork shoulder or pork belly, diced
02 - 10 ounces beef stew meat or venison, diced
03 - 10 ounces Polish kielbasa, sliced

→ Vegetables

04 - 3 cups sauerkraut
05 - 4 cups white cabbage, shredded
06 - 1 large onion, chopped
07 - 3 cloves garlic, minced

→ Mushrooms and Fruit

08 - 1 ounce dried porcini mushrooms
09 - 8 prunes, chopped

→ Seasonings

10 - 1 tablespoon tomato paste
11 - 6 juniper berries
12 - 1 teaspoon caraway seeds
13 - 2 bay leaves
14 - 5 allspice berries
15 - Salt to taste
16 - Freshly ground black pepper to taste

→ Liquids

17 - 1/2 cup red wine (optional)
18 - 1 cup reserved mushroom soaking liquid
19 - Water or low-sodium broth to cover

# How to Make It:

01 - Place dried porcini mushrooms in a heatproof bowl and cover with 1 cup of boiling water. Cover with a plate and let steep for 30 minutes. Once softened, remove mushrooms from the liquid and coarsely chop. Reserve soaking liquid.
02 - Heat 1 to 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, add diced pork in a single layer and sear until golden brown on all sides, about 5 to 7 minutes per batch. Remove to a plate and repeat with the beef stew meat or venison.
03 - Add the sliced kielbasa to the pot and cook for 3 to 4 minutes, stirring occasionally, until lightly browned and aromatic. Transfer to the plate with the other browned meats.
04 - Reduce heat to medium. If needed, add an extra splash of oil to the pot. Add chopped onion and sauté, stirring often, for 6 to 8 minutes until softened and lightly golden. Stir in minced garlic, caraway seeds, juniper berries, and tomato paste, cooking for 1 minute until fragrant.
05 - Add shredded white cabbage to the pot and cook, stirring occasionally, for 10 minutes or until cabbage has wilted and softened slightly.
06 - Stir in sauerkraut (lightly rinsed and drained if very sour), chopped soaked mushrooms, prunes, bay leaves, and allspice berries. Mix well.
07 - Return browned pork, beef, and kielbasa to the pot. Pour in reserved mushroom soaking liquid, red wine (if using), and enough water or broth to just cover the contents. Season gently with salt and pepper.
08 - Bring mixture to a gentle simmer over low heat with the lid slightly ajar. Cook for 2 to 3 hours, stirring occasionally and adding a splash of water or broth if the stew begins to look dry.
09 - Taste and adjust the seasoning with additional salt and pepper as needed. Remove bay leaves and allspice berries before serving warm.

# Extra Tips:

01 - For best flavor, allow the stew to rest overnight and reheat gently before serving. Browning each type of meat separately enhances depth and complexity. If sauerkraut is intensely sour, rinse lightly and drain before adding.

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