Hearty Polish Bigos Stew with Smoky Kielbasa

Recipe Collection: Dinner

Warm up with our Hearty Polish Bigos Stew with Smoky Kielbasa, a comforting dish perfect for chilly days. This non-vegetarian recipe features tender pork and smoky kielbasa, combined with tangy sauerkraut and a medley of spices, creating a rich and satisfying flavor profile. Ideal for gluten-sensitive diets, this Polish classic is versatile enough to serve as a main course or a hearty side.

Easily accessible through the easyChef Pro App, you can explore personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe today and enjoy step-by-step guidance to create a warm, delicious meal!

Overview

Bigos, also known as Hunter's Stew, is a hearty and traditional Polish dish perfect for a cold winter's day. This flavorful stew combines smoky kielbasa, tender pork, and tangy sauerkraut, simmered to perfection with a blend of spices and vegetables. It's a comforting meal that is well worth the time it takes to prepare.

Diet Type

Non-Vegetarian

Allergies

Gluten

Cuisine

Polish

Serving Size: 10

Cooking Time: 180 minutes

Ingredients

• 1 Pound (lb) kielbasa sausage, sliced
• 2 Thick slices hickory-smoked bacon, sliced
• 1 Pound (lb) cubed pork stew meat
• 0.25 Cups all-purpose flour
• 4 Cups green cabbage, shredded
• 2 Medium carrots, diced
• 1 Medium onion, minced
• 1.5 Cups fresh mushrooms, sliced
• 3 Whole garlic cloves, minced
• 1 16 Ounces (oz) jar sauerkraut, drained
• 0.25 Cups dry red wine
• 1 Whole bay leaf
• 1 Tablespoon (tbsp) sweet paprika
• 1 Teaspoon (tsp) dried basil
• 1 Teaspoon (tsp) dried marjoram
• 0.25 Teaspoon (tsp) salt
• 1 Pinch black pepper, ground
• 0.125 Teaspoon (tsp) caraway seed
• 1 Pinch cayenne pepper, ground
• 5 Cups beef stock
• 1 Cup canned diced tomatoes
• 0.5 Ounces (oz) dried mushrooms
• 2 Tablespoons (tbsp) canned tomato paste
• 1 Dash bottled hot pepper sauce
• 1 Dash Worcestershire sauce

Steps

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat a large pot over medium heat. Add kielbasa and bacon; cook and stir until bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
3. Coat cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer pork to the casserole.
4. Add cabbage, carrots, onion, fresh mushrooms, and garlic to the pot. Add in sauerkraut. Reduce heat to medium; cook and stir until carrots are soft, about 10 minutes. Do not let the vegetables brown.
5. Deglaze the pan by pouring in red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with bay leaf, paprika, basil, marjoram, salt, pepper, caraway seed, and cayenne; cook for 1 minute.
6. Mix in beef stock, tomatoes, dried mushrooms, tomato paste, hot pepper sauce, and Worcestershire sauce. Heat through just until boiling. Pour vegetables and all of the liquid into the casserole dish with meat. Cover with a lid.
7. Bake in the preheated oven until meat is very tender, 2½ to 3 hours.

Enjoy this rich and flavorful stew that gets better with each reheating!