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- 1 lb sauerkraut, drained and rinsed - 1 lb fresh green cabbage, chopped - 1 lb beef chuck, diced - 1 lb smoked sausage, sliced - 1 large onion, finely chopped - 3 cloves garlic, minced - 2 carrots, grated - 1 tbsp tomato paste - 2 bay leaves - 1 tsp dried thyme - 1 tsp caraway seeds - 4 cups beef or vegetable broth - 2 tbsp vegetable oil - Salt and pepper to taste - Fresh parsley, for garnish I love using sauerkraut and green cabbage for Bigos. They add a great tang and crunch. The beef chuck gives a rich flavor. Smoked sausage adds depth and a nice smokiness. Onions and garlic bring sweetness and aroma. Carrots add color and mild sweetness. Tomato paste enhances the stew’s taste. Bay leaves, thyme, and caraway seeds bring warm herbs to the dish. Broth adds moisture and flavor. I prefer fresh ingredients for Bigos. Fresh cabbage and carrots taste better. They hold up well during cooking. Canned sauerkraut is fine, but rinse it well. It helps reduce the saltiness. If you use canned broth, check the label for sodium levels. Fresh parsley brightens the dish. It adds a pop of color and freshness when served. {{ingredient_image_1}} 1. Start by gathering your ingredients. You need sauerkraut, fresh cabbage, beef chuck, and smoked sausage. 2. Chop the onion finely and mince the garlic cloves. Grate the carrots and set them aside. 3. Rinse the sauerkraut under cold water and drain it well. This helps reduce the sour taste. 4. Cut the beef chuck into small, even cubes. This helps it cook evenly. 5. Slice the smoked sausage into bite-sized pieces. This allows for great flavor in each bite. 1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until soft. This takes about 5 minutes. 2. Next, add the minced garlic and cook for about one minute. You want it fragrant but not burnt. 3. Add the diced beef chuck to the pot. Cook it until all sides are browned, about 6 to 7 minutes. 4. Stir in the sliced smoked sausage. Cook for another 5 minutes to let its flavors mix in. 5. Mix in the grated carrots and tomato paste. Stir well to combine all the ingredients. 6. Add the chopped green cabbage and rinsed sauerkraut. Mix everything together until well combined. 7. Pour in the beef or vegetable broth. Add bay leaves, thyme, caraway seeds, salt, and pepper. Stir to mix. 8. Bring the stew to a gentle simmer. Cover the pot and reduce the heat to low. 9. Let it cook for about 1.5 to 2 hours. Stir occasionally to prevent sticking. 10. Before serving, taste the Bigos. Adjust the seasoning if needed. - For the stovetop, follow the steps above. Keep an eye on it and stir often. - For a slow cooker, brown the meat and onions first. Then transfer everything to the slow cooker. - Set the slow cooker on low for 6 to 8 hours. This makes the flavors even better! - Always taste the Bigos before serving. Adjust seasoning for the best flavor. To make Polish Bigos stew truly shine, focus on layering flavors. Start with good quality meat. Use beef chuck and smoked sausage for rich taste. Sauté onions until soft. This brings out their natural sweetness. Add garlic next; it adds depth. Don't rush this step. Let the stew simmer slowly. This helps all the flavors meld together beautifully. Use fresh herbs when possible. They elevate the dish. For a touch of brightness, add a splash of vinegar before serving. One common mistake is cooking the stew too fast. This can lead to tough meat. Always simmer on low heat for the best results. Another mistake is not seasoning enough. Taste as you cook. Adjust salt and pepper to your liking. Avoid using too much liquid. You want a hearty consistency, not soup. Lastly, don’t skip the resting time. Letting the stew sit enhances the flavors even more. Serve your Bigos in deep bowls. Garnish with fresh parsley for color. Pair it with crusty bread for dipping. This adds texture and flavor. If you want a side, try pickles. They bring a nice crunch. For a drink, a light beer or cider works well. It balances the stew's richness. Enjoy your meal with family and friends. Bigos is all about sharing! Pro Tips Choose Your Meats Wisely: Using a combination of beef chuck and smoked sausage adds depth of flavor to the stew. Feel free to experiment with other meats, like pork or turkey, for different tastes. Let It Simmer: The longer you let the Bigos stew simmer, the better the flavors meld together. If you have the time, consider making it a day in advance and reheating it for an even richer taste. Adjust the Sourness: Depending on your preference, you can adjust the amount of sauerkraut used. For a milder flavor, use less; for a tangier dish, add more. Taste as you go! Perfect Pairing: Bigos pairs wonderfully with crusty bread or rye bread. Serve with a side of pickles or a light salad to balance the hearty stew. {{image_2}} You can create a tasty vegetarian version of Bigos. Replace the meat with hearty veggies. Use mushrooms for a rich flavor. Add lentils or beans for protein. This keeps the stew filling and healthy. Don't forget to use vegetable broth instead of beef broth. You can also add tofu for extra texture. Bigos is flexible with meats. You can mix different types for new flavors. Try using pork, turkey, or even chicken. Each meat brings its own taste. If you want a smoky flavor, use smoked sausage. I love adding a mix of meats for depth in taste. The more variety, the better! Feel free to experiment with seasonings. Besides thyme and caraway seeds, try adding paprika for warmth. You can also use bay leaves for added depth. Some people enjoy a dash of hot sauce for a kick. Want more veggies? Toss in bell peppers or potatoes. These changes can make your Bigos unique! After enjoying your Bigos stew, let it cool down. Use airtight containers to keep it fresh. Store leftovers in the fridge for up to three days. Make sure to label your containers with the date. This way, you can track how long it has been stored. Want to save some for later? Bigos freezes well! Pour the cooled stew into freezer-safe bags or containers. Remove as much air as you can before sealing. Label your bags with the date. You can freeze Bigos for up to three months. When you’re ready to eat it, just pull it out of the freezer. To reheat Bigos, use a pot on the stove. Add a splash of broth or water to keep it moist. Heat it over medium-low heat, stirring occasionally. You can also use the microwave. Place it in a microwave-safe dish and cover it. Heat in short bursts, stirring in between. Make sure it reaches a safe temperature before serving. Enjoy your hearty meal again! Bigos is a traditional Polish stew. It blends sauerkraut and meat for rich flavor. You can find it made with different meats, like beef and sausage. The mix of cabbage and spices adds depth. This stew warms you up on cold days. It's also known as "hunter's stew" for its hearty nature. Yes, you can make Bigos ahead of time. In fact, it tastes better after a day. The flavors meld and become more intense. Store it in the fridge for up to three days. You can also freeze it for longer storage. Just let it cool before packing it up. To make Bigos spicier, add hot sausage or chili flakes. You can also mix in some diced jalapeños. Adjust the heat to your taste. Start with small amounts and taste as you go. This stew is flexible, so feel free to experiment with spices. Bigos can be gluten-free, depending on the meat and broth you use. Check labels on packaged broth and sausage. Use gluten-free broth and sausage for a safe option. The vegetables and sauerkraut are naturally gluten-free. Always confirm ingredients if you're sensitive to gluten. Bigos pairs well with crusty bread or rye bread. You can also serve it with boiled potatoes or dumplings. A side of pickles or a fresh salad adds crunch. For drinks, try a light beer or a glass of red wine. Enjoy the stew in deep bowls for a cozy meal. In this article, we explored the rich world of Bigos. We covered essential ingredients, preparation steps, and cooking methods. I shared tips for flavor perfection and common mistakes to avoid. You learned about variations, storage tips, and answered FAQs. Bigos is a dish full of flavor and history. With these steps and insights, you can create your own version. Enjoy the cooking journey and flavor your table with Bigos!

Hearty Polish Bigos Stew

A traditional Polish stew made with sauerkraut, cabbage, and a variety of meats, perfect for a hearty meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Polish
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb sauerkraut, drained and rinsed
  • 1 lb fresh green cabbage, chopped
  • 1 lb beef chuck, diced
  • 1 lb smoked sausage, sliced
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 carrots grated
  • 1 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp caraway seeds
  • 4 cups beef or vegetable broth
  • 2 tbsp vegetable oil
  • to taste salt and pepper
  • for garnish fresh parsley

Instructions
 

  • In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent (about 5 minutes).
  • Add the minced garlic and continue to cook for another minute until fragrant.
  • Stir in the diced beef chuck and cook until browned on all sides (approximately 6-7 minutes).
  • Add the sliced smoked sausage to the pot and cook for an additional 5 minutes, allowing it to release its flavors.
  • Incorporate the grated carrots and tomato paste into the mixture, stirring well to combine.
  • Add the chopped green cabbage and sauerkraut to the pot, mixing everything together.
  • Pour in the broth and add the bay leaves, thyme, caraway seeds, salt, and pepper.
  • Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Let it cook for about 1.5 to 2 hours, stirring occasionally.
  • Taste and adjust the seasoning if necessary before serving.

Notes

Serve the Bigos in deep bowls garnished with freshly chopped parsley. Consider offering crusty bread on the side for dipping.
Keyword bigos, hearty meal, Polish cuisine, stew