Pin It A hearty, traditional Polish stew featuring a savory blend of meats, sauerkraut, and fresh cabbage, slow-cooked to rich, flavorful perfection. Ideal for family gatherings and best enjoyed after resting overnight.
This recipe has been a cherished family favorite, warming our home with its rich aroma and comforting taste every time we gather.
Ingredients
- Meats: 500 g boneless pork shoulder, cut into 2 cm cubes, 300 g smoked kielbasa sausage, sliced, 250 g beef stew meat, cut into cubes, 200 g smoked bacon, diced, 100 g smoked ham, diced
- Vegetables & Fruits: 1 kg sauerkraut, rinsed and drained, 700 g green cabbage, shredded, 2 large onions, diced, 2 apples, peeled, cored, and diced, 200 g prunes, pitted and chopped
- Liquids: 400 ml dry red wine, 500 ml beef or chicken broth
- Spices & Seasonings: 3 tbsp tomato paste, 3 bay leaves, 8–10 black peppercorns, 1 tsp caraway seeds (optional), 2 tsp dried marjoram, 1 tsp sweet paprika, Salt and freshly ground black pepper, to taste
- Fats: 2 tbsp vegetable oil or lard
Instructions
- Step 1:
- In a very large heavy-bottomed pot or Dutch oven, heat the oil or lard over medium heat. Add bacon and cook until golden and fat is rendered.
- Step 2:
- Add pork shoulder and beef brown on all sides. Remove meats and set aside.
- Step 3:
- Add onions to the pot and sauté until soft and translucent. Stir in kielbasa and ham cook for 3–4 minutes.
- Step 4:
- Return all browned meats to the pot. Add sauerkraut, fresh cabbage, apples, and prunes. Mix well.
- Step 5:
- Stir in tomato paste, bay leaves, peppercorns, caraway seeds (if using), marjoram, paprika, and a generous pinch of salt and pepper.
- Step 6:
- Pour in wine and broth. Mix thoroughly, scraping up any browned bits from the bottom.
- Step 7:
- Bring to a simmer. Reduce heat to low, cover, and cook gently for 2½–3 hours, stirring occasionally. Add more broth or water if needed to keep the stew moist.
- Step 8:
- Taste and adjust seasoning. For best flavor, cool and refrigerate overnight, then reheat slowly before serving.
Pin It Sharing bigos during holidays has created many treasured family memories filled with laughter and stories passed down.
Required Tools
Large Dutch oven or stockpot Sharp knife Cutting board Wooden spoon
Allergen Information
Contains pork and beef check sausage and ham for gluten, soy, or other additives if sensitive Gluten-free if all processed meats and broth are gluten-free Contains sulfites (from wine) Always check ingredient labels if you have allergies
Nutritional Information
Calories 430 Total Fat 27 g Carbohydrates 19 g Protein 27 g
Pin It This big batch recipe is perfect for feeding a crowd with authentic Polish flavor and comforting warmth.
Recipe FAQs
- → What meats are used in Babcias Secret Bigos?
The stew combines pork shoulder, smoked kielbasa, beef stew meat, smoked bacon, and smoked ham for a rich, layered flavor.
- → How long should the stew be cooked?
After browning the meats and combining ingredients, cook the stew gently for 2½ to 3 hours to develop depth and tenderness.
- → Can the stew be prepared ahead of time?
Yes, chilling the stew overnight improves its flavors. It can be made up to three days in advance and reheated slowly before serving.
- → What vegetables and fruits are included?
Green cabbage, sauerkraut, onions, apples, and prunes are used, adding texture and a subtle sweetness to the dish.
- → What spices enhance the stew’s flavor?
Bay leaves, black peppercorns, caraway seeds, marjoram, sweet paprika, and tomato paste create a fragrant and balanced seasoning.
- → What are suggested accompaniments for serving?
Traditional sides include rye bread or boiled potatoes, which complement the hearty stew nicely.