Why You’ll Love Bigos (Polish Hunter’s Stew) Recipe

I love how this stew turns simple ingredients into something incredibly rich and layered. The combination of beef, sausage, cabbage, and mushrooms creates a deep savory flavor that feels both rustic and comforting.

I also enjoy how this recipe is perfect for making ahead. I often cook a big pot and let it sit overnight because the taste becomes even more intense and balanced the next day. It is also a one-pot dish, which makes it easy for me to prepare without too much cleanup.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tbsp unsalted butter
1 cup beef sausage
1 kielbasa – mine was 5 oz (150 g)
1 pound beef stew meat – cut into chunks
1 pound beef chuck roast – or shoulder, blade, boneless short ribs or stew beef, cut into chunks
1 carrot – peeled and grated
3 garlic cloves – minced
1 yellow onion – sliced
1 tsp salt
1 tsp coarsely ground black pepper
3 tbsp tomato paste
½ cup pomegranate juice
4 cups beef broth
2 bay leaves
2 cup sauerkraut – drained
1 apple – red, peeled and grated
½ green cabbage – thinly sliced
1 tsp ground cumin
1 tsp sweet paprika
½ cup dried mushrooms – rinsed and soaked

Directions

I start by rinsing the dried mushrooms under running water, then I soak them in a bowl of cold water so they soften and release their flavor.

Next, I slice the kielbasa, mince the garlic, slice the onion, and peel and grate the carrot so everything is ready before I begin cooking.

I heat the butter over medium-high heat in a large heavy-bottomed pot or Dutch oven. I add the beef sausage and cook it until it starts to brown, then I add the kielbasa and cook until golden. Once done, I remove them and set them aside on a paper towel-lined plate.

In the same pot, I add the beef stew meat and beef chuck and brown them well on all sides. Then I add the carrot, garlic, and onion and cook for about 2 minutes while stirring. I season with salt and black pepper, then stir in the tomato paste.

I pour in the pomegranate juice to deglaze the pot and let it simmer for 2 minutes while scraping up all the flavorful bits from the bottom.

I add the beef broth and bay leaves, cover the pot, and let it simmer over low heat for 1 hour.

While it cooks, I peel and grate the apple and thinly slice the green cabbage.

After the first hour, I add the sauerkraut, grated apple, sliced cabbage, cumin, and paprika. I also add the soaked mushrooms along with their strained soaking liquid. Then I return the sausage to the pot.

I cover and let everything simmer for at least another hour, stirring occasionally. Before serving, I taste and adjust the seasoning if needed.

Servings and Timing

I get 6 servings from this recipe.

Prep time is 10 minutes, cook time is 2 hours, and total time is 2 hours and 10 minutes.

Variations

I sometimes switch the type of sausage depending on what I have available, and I find that different beef sausages can slightly change the flavor profile while still keeping the dish rich.

If I want a deeper earthy taste, I add a bit more dried mushrooms. When I prefer a slightly sweeter balance, I increase the amount of grated apple.

I also like adjusting the cabbage ratio. More sauerkraut gives a stronger tang, while more fresh cabbage makes the stew milder and softer in flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. I find that the flavor improves significantly after a day.

For longer storage, I freeze portions for up to 3 months. I always let the stew cool completely before freezing.

When reheating, I warm it gently on the stovetop over medium-low heat, stirring occasionally. If it becomes too thick, I add a bit of broth or water. I can also reheat it in the microwave until fully warmed through.

FAQs

What is bigos?

I know it as a traditional cabbage and meat stew that is slow-cooked to develop deep, rich flavors.

Does it taste better the next day?

I always feel it does. The flavors blend more and become richer after resting.

Can I make it ahead of time?

I often do, since it reheats beautifully and tastes even better the next day.

Can I freeze this stew?

I freeze it regularly, and it holds up very well in both texture and flavor.

Why use both sauerkraut and cabbage?

I like the balance they create, with sauerkraut adding tang and cabbage adding texture.

What can I use instead of wine?

I use pomegranate juice as a great alternative that still adds depth and slight sweetness.

What kind of sausage works best?

I prefer a well-seasoned beef sausage that adds a smoky, rich flavor.

How do I thicken the stew?

I usually let it simmer longer so it thickens naturally without needing anything extra.

What should I serve with it?

I like serving it with bread or potatoes to soak up the flavorful broth.

How do I know it’s ready?

I know it is done when the meat is tender and all the flavors are well combined.

Conclusion

I love how this version of bigos keeps the soul of the traditional dish while using ingredients that still create a rich, comforting, and deeply satisfying stew. It is hearty, full of flavor, and perfect for making ahead, which makes it one of my favorite meals to prepare when I want something warm and filling.