Bigos Stew

Why You’ll Love This Recipe

Bigos is a flavorful and satisfying stew that brings together a variety of ingredients for a rich, comforting dish. It’s perfect for gatherings or meal prep, as it tastes even better after a day or two in the fridge. The slow cooker method allows the flavors to develop over time, creating a dish that is as hearty as it is delicious. Whether you’re a fan of Polish cuisine or simply looking for a new recipe to try, Bigos will quickly become a favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless chicken thigh or lamb shoulder
• Halal sausages (like chicken or beef sausages)
• Olive oil or vegetable oil
• Sauerkraut (preferably organic and raw)
• White cabbage
• Dried porcini mushrooms
• Prunes
• Onion
• Tomato paste
• Bay leaves
• Vegetable stock
• Seasonings: salt and pepper
• Fresh mushrooms (optional)

Directions

1. Place the dried porcini mushrooms in a measuring jug and add boiling water. Set aside.
2. Heat the olive oil in a large casserole. Add the sausages and cook for 10 minutes. Transfer to a slow cooker.
3. Brown the chicken thighs or lamb in the same pan, adding a bit of oil if needed. Transfer to the slow cooker.
4. Sauté the onions in the pan for 5 minutes, then add the shredded cabbage. Cook for another 5 minutes. If the pan gets dry, add a splash of vegetable stock. Transfer to the slow cooker.
5. Stir everything in the slow cooker. Add the prunes, mushrooms with their liquid, sauerkraut, tomato paste, bay leaves, and seasonings. Pour in the stock and cook on LOW for 8-10 hours.
6. Discard the bay leaves, taste, and adjust seasoning if necessary. Serve hot with rye bread or over mashed potatoes.

Servings and Timing

• Servings: 6-8
• Prep time: 20 minutes
• Cook time: 8-10 hours (slow cooker)

Variations

• Swap out the chicken or lamb for other meats like turkey or beef for a different flavor.
• Use apples instead of prunes for a different sweetness.
• Add fresh mushrooms for an even deeper earthy flavor.

Storage/Reheating

• Store Bigos in the refrigerator for up to 5 days. Reheat in a saucepan, adding a bit of water if needed.
• Bigos freezes well for up to three months. When freezing, leave space in the container for the liquid to expand. Thaw in the fridge and reheat before serving.

FAQs

Can I use lean cuts of meat for this recipe?

It’s best to use meats that love slow cooking, such as chicken thighs or lamb shoulder, as lean cuts like tenderloin won’t yield the same rich flavor.

Can I make Bigos without a slow cooker?

Yes, you can cook it on the stovetop or in the oven. It will need to simmer for a few hours for the flavors to develop.

Can I substitute sauerkraut in this recipe?

If you can’t find sauerkraut, you could use a mix of fresh cabbage and a bit of vinegar, but the flavor won’t be the same.

Can I add more vegetables to Bigos?

Yes, feel free to experiment with vegetables like carrots or parsnips for extra flavor.

Is Bigos suitable for the keto diet?

Without prunes, Bigos can be made keto-friendly. Just be cautious with the amount of sauerkraut and sausages used.

What type of stock should I use for Bigos?

Vegetable stock or chicken stock is ideal, depending on your preference.

How do I know when Bigos is done?

When the meat is tender and falls apart easily, and the flavors have melded together, the stew is ready.

Can I use fresh mushrooms instead of dried porcini?

Yes, fresh mushrooms can be used, though they won’t impart the same depth of flavor as dried porcini.

Can I freeze leftover Bigos?

Yes, Bigos freezes well. Make sure to leave room for liquid expansion when freezing.

What should I serve with Bigos?

Bigos is traditionally served with rye bread or over mashed potatoes for a hearty meal.

Conclusion

Bigos stew is a warming and hearty dish that blends rich flavors from meats, sausages, sauerkraut, and prunes. Perfect for cold weather, it’s a comforting, filling meal that becomes even better after a day or two in the fridge. Whether you’re making it for a crowd or enjoying leftovers, Bigos is sure to become a go-to recipe for cozy meals.

Bigos Stew

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• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 8-10 hours (slow cooker)
• Total Time: 8-10 hours 20 minutes
• Yield: 6-8 servings
• Category: Stew, Main Course
• Method: Slow Cooking
• Cuisine: Polish, Eastern European
• Diet: Vegetarian

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Description

Bigos, or Polish Hunter’s Stew, is a rich, hearty dish made with slow-cooked meats, sauerkraut, cabbage, and prunes. This comforting, flavor-packed stew is perfect for cold weather, family gatherings, and meal prep. The smoky, savory, and slightly sweet notes develop over time, making it even better the next day!

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Ingredients

For the Stew:

• 1 lb boneless chicken thigh or lamb shoulder, cubed
• 4 halal sausages (chicken or beef), sliced
• 2 tablespoons olive oil or vegetable oil
• 2 cups sauerkraut (preferably organic and raw)
• 2 cups shredded white cabbage
• ½ cup dried porcini mushrooms
• ½ cup prunes, chopped
• 1 large onion, diced
• 2 tablespoons tomato paste
• 2 bay leaves
• 4 cups vegetable stock
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup fresh mushrooms, sliced (optional)

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Instructions

• Rehydrate the Mushrooms:

  • Place the dried porcini mushrooms in a measuring jug and cover with boiling water. Let them sit for 10 minutes.

• Brown the Meats:

  • Heat 1 tablespoon of oil in a large pan over medium heat. Add the sausages and cook for 5-7 minutes until browned. Transfer to a slow cooker.
  • In the same pan, add the chicken or lamb. Brown for 5 minutes, then transfer to the slow cooker.

• Sauté the Vegetables:

  • Add the remaining oil to the pan. Sauté the onions for 5 minutes until softened.
  • Stir in the shredded cabbage and cook for another 5 minutes, adding a splash of vegetable stock if needed. Transfer to the slow cooker.

• Assemble the Stew:

  • Add the soaked mushrooms (with their liquid), prunes, sauerkraut, tomato paste, bay leaves, and seasonings to the slow cooker.
  • Pour in the vegetable stock and stir well.

• Slow Cook:

  • Cook on LOW for 8-10 hours or until the meat is tender and flavors have melded together.

• Final Touches & Serve:

  • Discard the bay leaves and adjust seasoning if needed.
  • Serve hot with rye bread or mashed potatoes for a traditional Polish experience.

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Notes

• Meat Variations: Swap chicken or lamb for turkey, beef, or even smoked meats for added depth.
• Sweeter Twist: Replace prunes with diced apples for a different sweetness.
• Extra Hearty: Add fresh mushrooms or root vegetables like carrots and parsnips.
• Make it Keto: Omit prunes and adjust sauerkraut quantity for a low-carb version.