Bigos

Name: Bigos
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 8 servings
Cuisine: Eastern European
Ingredients: 2 lbs pork shoulder, cubed; 2 lbs beef chuck, cubed; 4 cups sauerkraut; 1 head fresh cabbage, shredded; 2 large onions, diced; 8 oz mushrooms, sliced; 2 tbsp tomato paste; 2 cups beef broth; 1 cup red wine (or more broth); 2 bay leaves; 1/2 tsp caraway seeds; to taste salt and black pepper; 2 tbsp vegetable oil

Polish hunter's stew with a hearty mix of sauerkraut, cabbage, and multiple meats in a rich, tangy sauce. This one-pot meal tastes even better the next day and is perfect for cold weather.

110 minMediumServes 8380 cal/serving

Eastern EuropeanDinnerStovetopStandard

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Ingredients

2 lbs pork shoulder, cubed
2 lbs beef chuck, cubed
4 cups sauerkraut
1 head fresh cabbage, shredded
2 large onions, diced
8 oz mushrooms, sliced
2 tbsp tomato paste
2 cups beef broth
1 cup red wine (or more broth)
2 bay leaves
1/2 tsp caraway seeds
to taste salt and black pepper
2 tbsp vegetable oil

Instructions

1

Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Brown 2 lbs cubed pork shoulder and 2 lbs cubed beef chuck in batches, about 4-5 minutes per batch. Remove and set aside.
2

In the same pot, sauté 2 large diced onions for 5 minutes until softened. Add 8 oz sliced mushrooms and cook for 3 minutes.
3

Stir in 2 tbsp tomato paste and cook for 1 minute. Deglaze the pot with 1 cup red wine (or more broth), scraping up any browned bits.
4

Return the meat to the pot. Add 4 cups sauerkraut, 1 head shredded fresh cabbage, 2 cups beef broth, 2 bay leaves, and 1/2 tsp caraway seeds.
5

Bring to a simmer, reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
6

Season with salt and pepper to taste. Remove bay leaves before serving.
7

Ladle into bowls and serve hot. This stew tastes better the next day after flavors develop.

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Questions

What is Bigos?

Polish hunter's stew with a hearty mix of sauerkraut, cabbage, and multiple meats in a rich, tangy sauce. This one-pot meal tastes even better the next day and is perfect for cold weather. This reference files it under Eastern European dinner: made on the stovetop, rated medium and about 110 minutes start to finish.

What does deglazing do in Bigos?

Step 3 reads: "Deglaze the pot with 1 cup red wine (or more broth), scraping up any browned bits." The browned bits stuck to the pan are concentrated flavor. The liquid in step 3 dissolves them into the sauce; scrape the bottom as it bubbles.

Is there a substitute for red wine in Bigos?

The entry for Bigos calls for 1 cup red wine (or more broth). In its place: Use beef or mushroom stock with a tablespoon of red wine vinegar or balsamic per cup. The sauce will be a little less deep.

How many calories are in Bigos?

One serving (the recipe makes 8) is about 380 calories, with 38 g protein, 18 g carbohydrate and 16 g fat, plus 3 g fiber and 920 mg sodium.

How do I store and reheat Bigos?

Refrigerate what is left of Bigos within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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