How to make it
7 steps. Take it one step at a time.
Place the dried mushrooms
Place the dried mushrooms in a bowl, cover with boiling water, and soak for at least 30 minutes. Once soft, remove the mushrooms and chop them, reserving the soaking liquid.
30 minHeat the oil or lard
In a large, heavy-bottomed pot or Dutch oven, heat the oil or lard over medium-high heat. Add the diced bacon and fry until the fat is rendered and it starts to crisp.
Add the cubed pork shoulder and beef chuck
Add the cubed pork shoulder and beef chuck to the pot. Sear until browned on all sides. Add the sliced kielbasa and continue to fry for another 5 minutes.
5 minStir in the diced onions and minced garlic
Stir in the diced onions and minced garlic. Sauté until the onions are translucent and fragrant.
Add the shredded fresh cabbage and beef stock
Add the shredded fresh cabbage and beef stock. Cover and simmer for 20 minutes until the cabbage begins to collapse.
20 minAdd the sauerkraut, chopped soaked mushrooms, reserved mushroom liquid
Add the sauerkraut, chopped soaked mushrooms, reserved mushroom liquid (strained), red wine, chopped prunes, tomato paste, bay leaves, allspice, juniper berries, and marjoram. Stir well to combine.
Reduce the heat to low
Reduce the heat to low. Partially cover the pot and simmer for at least 2 to 3 hours, stirring occasionally. If the stew looks too dry, add a splash more stock or water. The bigos is ready when it is thick, dark, and the flavors have fully melded.
3 hr
A little kitchen wisdom
Bigos is famous for improving with age. It is traditionally made over three days, cooling and reheating it daily to allow the flavors to mature. Serve with thick slices of rye bread or boiled potatoes.
