Bigos Stew Recipes

BIGOS STEW

Steps:

• Preheat oven to 350 degrees F.
• Sprinkle the cubed pork generously with salt and pepper. In a large pan or Dutch oven over medium heat, saute bacon, kielbasa and pork until browned, 10 to 15 minutes. Remove bacon, pork and kielbasa from pan and set aside. Reserve the rendered fat.
• Add onions to the same pan and saute until translucent, about 5 minutes. Add prune butter and tomato paste. Mix in well, then add caraway, marjoram and paprika and saute for another minute.
• Return the meat to the pan, then add the sauerkraut, broth, carrot, potato and mushrooms. Heat over medium heat until the stew begins to bubble. Cover the pan, then transfer to the oven and bake until the vegetables and meat are fork-tender, 1 to 2 hours. Season to taste.

BIGOS (POLISH HUNTER'S STEW)

Steps:

• Place sauerkraut in a large pan or casserole dish and pour in 4 cups of boiling water. Add prunes, allspice, and bay leaves. Simmer until Sauerkraut is soft, about 50 minutes.
• Pour about 1 cup of boiling water over mushrooms and soak to rehydrate, about 30 minutes. Drain and chop mushrooms, reserving the liquid.
• Heat oil in a frying pan over medium to high heat. Add onion and sausage. Saute while stirring until onion is soft and sausage is browned, about 5 minutes.
• In a separate pan, bring about 4 cups of water to a boil. Add beef, pork, and bacon. Simmer until cooked through for 20 minutes, then drain.
• When sauerkraut is soft, add the drained meat mixture, sausage-onion mixture, and soaked mushrooms; mix well. Simmer uncovered over low heat, about 20 minutes.
• Pour in red wine and cook for 15 minutes until flavors are well blended. Season with caraway seeds, marjoram, salt, and pepper. Stir in tomato puree. If the stew is too dry, pour in some of the water reserved from soaking the mushrooms, and simmer so flavors combine, about 5 minutes.

BIGOS (HUNTER'S STEW)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the 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.
• Coat the 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 the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.
• Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
• Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.
• Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.

BIGOS

Steps:

• Pat the beef very dry with paper towel. Season it with salt and pepper. Over medium-high heat, slick a large, heavy pot with oil. When the oil shimmers, sear the beef in one layer until golden brown, about 2 minutes per side. Remove to a large bowl. Pour off the fat from the pot, add 1/4 cup water and stir to dissolve the browned bits. Pour these juices into the seared meat. Rinse and wipe out the pot, and repeat this process with the pork shoulder.
• Place the clean pot over medium heat with a slick of oil. While it heats, add the kielbasa in 1 layer. Brown it until deep golden, about 2 minutes per side. Remove the kielbasa to the seared-meat bowl, but keep the fat in the pot.
• Add the garlic and cook, stirring, until fragrant, then add the caraway seed and allspice, and stir for 20 seconds or until very fragrant. Add the onion and a few pinches of salt. Stir to pick up any browned bits; if the bottom of the pot looks dry, add a few splashes of water. Cook the onions, stirring frequently, until soft, about 10 minutes.
• Add the carrots, tomatoes, seared meat and juices, and raise the heat to high. When it boils, add the cabbage and sauerkraut. Cook, stirring, until the cabbage is wilted and has released its juices. The liquid should nearly submerge the solids; add water if needed. Bring the pot to a simmer, add the bay leaves, then turn heat down to low to maintain a barely bubbling simmer, and cover the pot, leaving the lid slightly ajar.
• Simmer the stew for 2 to 6 hours. At 2 hours, the meat should be tender and the flavor of the bigos will be bright and acidic. At 4 hours, the meat and cabbage will be very tender, with a balanced flavor. (This is my preference.) At 6 hours, which is more traditional, the meat will be falling apart into the cabbage. Adjust seasoning with salt or pepper to taste, and serve with rye bread.

POLISH BIGOS / HUNTER'S STEW

Steps:

• Brown pork and spareribs in a large heavy pot.
• Add smoked butt with 1 cup of water and simmer for 1 hour.
• Add the sauerkraut and one cup apple juice.
• Chop the cabbage fine and add to sauerkraut.
• Add lots of pepper and salt cover and simmer 1 hour.
• Remove lid and keep pot on a very low simmer.
• In a pan, fry bacon until crisp, then crumble into sauerkraut mixture.
• Remove most of the bacon fat and fry onions and mushrooms and flour until they just brown.
• Mix into sauerkraut mixture.
• Cut kielbasa into slices add to sauerkraut mixture with the tomatoes.
• Bring to a boil, simmer 30 minutes and serve hot with rye bread and mashed potatoes.

BIGOS (HUNTER'S STEW)

Steps:

• In a very large skillet, fry the bacon.
• Add onion, mushrooms and meat and fry until meat is lightly browned.
• Add 1/2 cup liquid, cover and simmer until meat is tender, 1 to 1 1/2 hours.
• Add more liquid if needed.
• Add sausage and sauerkraut and cook until the flavors have blended, 5 to 10 minutes.
• Season with salt and pepper and serve with steamed potatoes and crusty rye bread.

BIGOS (HUNTERS STEW)

Steps:

• Melt butter in a large pan and fry the onions until golden
• Rinse the sauerkraut in cold water and drain well, and mix with the onions. Add the tomatoes
• Shred the cabbage finely and mix in, add the stock stirring well
• In another pan brown the ribs or cubed pork belly then add to the cabbage mix, thickly slice the smoked sausage (kielbasa) then brown in the same pan as u did the ribs or pork belly, add to the cabbage mix
• Allow to simmer on a low heat for one hour, season to taste. Remove from heat and leave covered for 24 hours. Refridgerate and reheat before serving.