Polish Bigos Stew

Name: Polish Bigos Stew
Prep time: 20 min
Cook time: 1 h
Yield: 12 people
Ingredients: 1 lb pork shoulder; ½ lb smoked kielbasa; ½ lb beef stew meat; ½ lb Bacon; 1 large onion; 3-5 cloves garlic; 1 can sauerkraut; 1 fresh cabbage; 1 cup mushrooms; 1 cup red wine; 12 oz beef or chicken broth; 1 can; 2 tbsp tomato paste; 1 tbsp vegetable oil or lard; 1 tsp caraway seeds; 2 bay leaves; 1 tsp black pepper; 1 tsp paprika; ½ tsp allspice; ½ tsp marjoram; salt to taste; 1 handful prunes; 1 apple

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Prep Time
20 mins
Cook Time
1 hr
Servings
12 people
Calories
270 kcal
Course
Side Dish, Main Course
Cuisine
Polish

Polish Bigos Stew

Nancy Price

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Hearty meat, cabbage, and sauerkraut stew with paprika and garlic.

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Ingredients

Servings

1 lb pork shoulder cut into chunks
½ lb smoked kielbasa Polish sausage, sliced
½ lb beef stew meat cut into chunks
½ lb Bacon diced
1 large onion chopped
3-5 cloves garlic minced
1 can sauerkraut drained and rinsed
1 fresh cabbage shredded
1 cup mushrooms sliced
1 cup red wine optional, but adds depth
12 oz beef or chicken broth
1 can 14 oz diced tomatoes (or 3 fresh tomatoes, chopped)
2 tbsp tomato paste
1 tbsp vegetable oil or lard
1 tsp caraway seeds optional
2 bay leaves
1 tsp black pepper
1 tsp paprika I prefer high-quality Hungarian paprika paste
½ tsp allspice
½ tsp marjoram
salt to taste
1 handful prunes chopped (optional, traditional addition)
1 apple peeled and diced (optional)

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Instructions

In a large Dutch oven or heavy pot, heat the oil or lard over medium heat.
Cook the diced bacon until crispy. Remove and set aside.
Brown the pork and beef in the same pot, then remove and set aside.
Add the kielbasa and sear for a few minutes, then remove.
In the same pot, add the onion and garlic, cooking until soft and fragrant.
Add the mushrooms and cook until they release their liquid.
Return all the meats to the pot.
Stir in the sauerkraut, fresh cabbage, tomatoes, and tomato paste.
Pour in the broth and wine.
Add the bay leaves, caraway seeds, paprika, allspice, marjoram, and black pepper.
Bring to a gentle simmer, cover, and cook on low heat for at least 2 hours (preferably 4 hours or more).
Stir occasionally, adding more broth if needed.
In the last 30 minutes, stir in the prunes and apple if using.
Taste and adjust seasoning with salt and additional black pepper.
Let the bigos rest for a few hours or overnight (it tastes even better the next day).
Serve with rye bread or boiled potatoes.

Nutrition Information

Show Details

Calories 270kcal (14%) Carbohydrates 10g (3%) Protein 16g (32%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.02g Cholesterol 53mg (18%) Sodium 461mg (19%) Potassium 485mg (14%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 225IU (5%) Vitamin C 31mg (34%) Calcium 52mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 12people

Amount Per Serving

Calories 270 kcal

% Daily Value*

Calories	270kcal	14%
Carbohydrates	10g	3%
Protein	16g	32%
Fat	17g	26%
Saturated Fat	6g	30%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Trans Fat	0.02g	1%
Cholesterol	53mg	18%
Sodium	461mg	19%
Potassium	485mg	10%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	225IU	5%
Vitamin C	31mg	34%
Calcium	52mg	5%
Iron	2mg	11%