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Growing up in Poland, bigos was always a staple at family gatherings. This hearty stew brings back memories of chilly autumn evenings spent around grandma's table. I've tweaked her recipe over years, perfecting balance between tangy sauerkraut and savory pork. Trust me, aroma wafting through kitchen as this simmers for hours is simply irresistible. Perfect comfort food for cold nights, bigos only gets better with time. Let's dive into making this Polish classic together!
Ingredients for Delicious Bigos Stew
- Sauerkraut: Tangy fermented cabbage adds depth of flavor and a unique sourness that is essential to the traditional bigos stew.
- Fresh cabbage: Adds freshness and texture to the stew, complementing the sauerkraut and providing a balance of flavors and nutrients.
- Pork shoulder: Slow-cooked pork shoulder becomes tender and flavorful, infusing the stew with rich meatiness and a satisfying bite.
- Kielbasa sausage: A smoky and savory sausage that enhances the stew with its robust flavor and adds an extra layer of heartiness.
- Onions: Provide a sweet and aromatic base for the stew, enhancing the overall depth of flavor and adding a subtle sweetness.
- Garlic: Adds a pungent kick and depth of flavor to the stew, infusing it with a rich aroma and savory taste.
- Beef broth: Provides a savory umami base for the stew, adding depth of flavor and richness to the overall dish.
- Red wine: Adds complexity and richness to the stew, infusing it with a deep, fruity undertone and enhancing the overall flavor profile.
- Tomato paste: Thickens the stew and adds a touch of sweetness and acidity, balancing out the richness of the meat and sauerkraut.
- Vegetable oil: Used for cooking the ingredients, vegetable oil helps to brown the meat and vegetables, enhancing their flavors.
- Bay leaves: Infuse the stew with a subtle herbal aroma and flavor, adding a layer of complexity and depth to the dish.
- Caraway seeds: Provide a warm, earthy flavor with a hint of citrus that complements the sauerkraut and adds a unique taste to the stew.
Read more: Mulligatawny Stew
Essential Tools for Making This Polish Stew
- Knife: Essential for chopping ingredients like onions, garlic, and meat for this stew recipe.
- Large pot: Needed to cook and simmer the stew with all the ingredients together for a hearty meal.
Bigos Stew Recipe
A hearty Polish stew made with sauerkraut, fresh cabbage, and a variety of meats.
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Equipment
- Large pot
- Cutting board
- Knife
Ingredients:
Main Ingredients
- 1 kg Sauerkraut
- 500 g Fresh cabbage shredded
- 500 g Pork shoulder cut into chunks
- 300 g Kielbasa sausage sliced
- 2 Onions chopped
- 3 cloves Garlic minced
- 2 cups Beef broth
- 1 cup Red wine
- 2 tbsp Tomato paste
- 2 tbsp Vegetable oil
- 2 pcs Bay leaves
- 1 tsp Caraway seeds
- to taste Salt and pepper
Read more: Antelope Stew Recipe
Instructions:
- 1. Heat the oil in a large pot over medium heat. Add the onions and garlic, and cook until softened.
- 2. Add the pork shoulder and cook until browned on all sides.
- 3. Stir in the sauerkraut, fresh cabbage, kielbasa, beef broth, red wine, tomato paste, bay leaves, and caraway seeds.
- 4. Bring to a boil, then reduce heat to low and simmer for about 2 hours, stirring occasionally.
- 5. Season with salt and pepper to taste. Serve hot.
Notes:
Bigos is even better the next day, so consider making it ahead of time.
Nutrition value:
Calories: 350kcalCarbohydrates: 20gProtein: 25gFat: 18gSaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 3mg
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Tried this recipe?Let us know how it was!
Read more: Monggo Stew Recipe
Can You Make Bigos Stew Ahead of Time?
Make Ahead Instructions
- Cook the bigos stew as directed in the recipe.
- Let the stew cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer to a freezer-safe container or resealable bags.
- Label with the date and store in the freezer for up to 3 months.
Common Questions About Making Bigos Stew Recipe
FAQ:
Can I make this bigos stew recipe ahead of time?
Yes, you can make this bigos stew ahead of time. In fact, the flavors tend to develop even more if you let it sit for a day before serving.
Can I freeze the leftovers of this stew?
Absolutely! This stew freezes very well. Just store it in an airtight container and freeze for up to 3 months.
Is it possible to make this stew in a slow cooker?
Definitely! You can adapt this recipe for a slow cooker. Brown the meat and sauté the onions and garlic first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Can I substitute the pork shoulder with another type of meat?
Yes, you can substitute the pork shoulder with beef or even venison for a different flavor profile. Just adjust the cooking time accordingly.
What can I serve with this bigos stew?
Bigos stew is traditionally served with crusty bread or mashed potatoes. The hearty flavors of the stew pair well with these side dishes.
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