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Bigos (Polish Hunter's Stew)

10 servings

Dried Mushrooms

  • 355 mldried mushrooms (porcini or other forest mushrooms)
  • 355 mlwater, for soaking

Stew

  • 250 gpork shoulder, cut into bite-sized pieces
  • 250 gbeef chuck, cut into bite-sized pieces
  • 5 mlsalt, for the meat
  • black pepper, for the meat, to taste
  • 30 to 44 mloil
  • 6 slicessmoked bacon, cut into small pieces
  • 1large onion, chopped
  • 225 gbutton mushrooms, sliced
  • 1 headsmall head of white cabbage, thinly sliced
  • 500 gsmoked kielbasa, diced
  • 250 mlchicken, beef or vegetable stock
  • 170 gtomato paste
  • 10 mlsalt
  • 4 to 5 leavesbay leaves
  • 1 clovegarlic, crushed
  • 10whole black peppercorns
  • 10whole allspice berries
  • 2.5 mlground black pepper
  • 1500 gsauerkraut, drained, juice kept
  • 6pitted prunes
  1. Dried Mushrooms Soak 355 ml dried mushrooms (porcini or other forest mushrooms) in 355 ml water, for soaking for about 1 h.
  2. Simmer the mushrooms in their soaking water in a small pot until tender, watching it as it likes to boil over. Lift them out, chop them and keep the liquid. 15 min to 20 min
  3. Stew Season 250 g pork shoulder and 250 g beef chuck with 5 ml salt, for the meat and black pepper, for the meat.
  4. Heat 30 to 44 ml oil in a large heavy pot over medium-high heat and brown the meat in batches. Lift it out onto a plate. 10 min to 15 min
  5. Add 6 slices smoked bacon to the pot and let it render for a few minutes. 3 min to 5 min
  6. Add 1 large onion and 225 g button mushrooms and fry until golden, about 3 min.
  7. Add 1 head small head of white cabbage, the browned meat and the chopped dried mushrooms with their cooking liquid. Stir in 500 g smoked kielbasa, 250 ml chicken, beef or vegetable stock, 170 g tomato paste, 10 ml salt, 4 to 5 leaves bay leaves, 1 clove garlic, 10 whole black peppercorns, 10 whole allspice berries and 2.5 ml ground black pepper.
  8. Cover and cook over medium-low heat, stirring now and then, for about 15 min.
  9. Stir in 1500 g sauerkraut and 6 pitted prunes, cover and cook gently for 1 h 30 min, stirring from time to time so nothing sticks.
  10. Take off the heat, cool, and refrigerate overnight. 8 h
  11. The next day, bring it back to a gentle simmer and cook about 1 h, uncovered if there is a lot of liquid. Taste: add a splash of the sauerkraut juice if it needs more tang, or salt if flat. Repeat on the third day for the best bigos.
  • Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
  • Safety: Cool the pot quickly between reheatings (spread it into shallow containers or stand the pot in cold water) and keep it in the fridge. Bring it back to a full simmer every time you reheat it. (The author)
  • Safety: Whole cuts of pork should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
  • Safety: Whole cuts of beef should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)