The Bigos Budget: Making Polish Hunter’s Stew Cheaply in Chicago

Bigos, or hunter's stew, is the national dish of Poland, and for good reason. It's a hearty, flavorful, and deeply satisfying stew that's the perfect comfort food for a cold Chicago winter. It's also incredibly budget-friendly, as it's traditionally made with a variety of inexpensive meats and, of course, sauerkraut. For more comprehensive savings strategies on Polish ingredients, check out our Polish community grocery savings guide.

The Recipe

This recipe for a classic Polish bigos is a one-pot meal that’s perfect for a Sunday dinner. And the best part is, it tastes even better the next day.

• Ingredients:

  • 1 lb pork shoulder, cut into 1-inch cubes
  • 1/2 lb bacon, chopped
  • 1 lb Polish sausage, sliced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (32-ounce) jar sauerkraut, rinsed and drained
  • 1 (15-ounce) can diced tomatoes
  • 1 cup beef broth
  • 1/2 cup dry red wine (optional)
  • 1/4 cup prunes, chopped (optional)
  • 1 tsp caraway seeds
  • Salt and pepper to taste

• Instructions:

  1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
  2. Add the pork shoulder to the pot and brown on all sides. Remove the pork and set aside.
  3. Add the Polish sausage to the pot and brown on both sides. Remove the sausage and set aside.
  4. Add the onion to the pot and cook until softened.
  5. Add the garlic and cook for 1 minute more.
  6. Stir in the sauerkraut, diced tomatoes, beef broth, and red wine (if using). Bring to a simmer.
  7. Return the bacon, pork, and sausage to the pot. Stir in the prunes (if using) and caraway seeds.
  8. Reduce the heat, cover, and cook for at least 2 hours, or up to 4 hours. The longer it cooks, the more flavorful it will be.
  9. Season with salt and pepper to taste before serving.

Bigos-Making Tips

• Rinse the Sauerkraut: Rinsing the sauerkraut before you add it to the pot will help to control the saltiness of the dish.
• Brown the Meats: Don’t skip the step of browning the meats. This will add a deep, rich flavor to the stew.
• Make it Ahead: Bigos is one of those dishes that tastes even better the next day. Make it a day or two ahead of time and let the flavors meld in the refrigerator.

This winter, embrace the hearty and delicious flavors of Poland with a warm bowl of homemade bigos. It’s the perfect way to warm up on a cold Chicago day.