Introduction
I’m excited to share with you my recipe for Bigos Hultajski, a hearty and flavorful Polish stew that’s made effortlessly in a slow cooker. This traditional Polish dish is perfect for chilly nights, offering warmth and comfort in every bite. The combination of sauerkraut, tender beef, creamy potatoes, and smoked kielbasa creates a rich, savory experience that will leave you craving more. If you’re a fan of of Polish cuisine or just love a good hearty stew, this recipe is for you. Let’s get our aprons on and dive into making this delicious example of Polish comfort food!
What is Bigos Hultajski?
Bigos Hultajski, also known as the “peasant version” of Bigos, is a rustic and simplified take on the traditional Polish Bigos Recipe. While it uses fewer ingredients and has a more straightforward preparation process, this version is perfect for busy cooks who love the convenience of a slow cooker. Unlike the more refined Bigos Królewski, which features red wine and exotic spices, Bigos Hultajski is flavored with beer, giving it a unique, rich depth. With hearty additions like potatoes and carrots, this wholesome, one-pot meal comes together effortlessly in your slow cooker, filling your kitchen with comforting aromas.
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Bigos – A Traditional Polish Dish
Bigos Hultajski: The Rustic Polish Stew
Bigos Hultajski is the rustic, simpler version of the iconic Polish dish known as “Hunter’s Stew.” While Bigos Królewski (Royal Bigos) is traditionally made with premium meats, red wine, and a variety of more elaborate ingredients, Bigos Hultajski—also called “Peasant Bigos”—represents the everyday, hearty meal of the common folk.
This version of Bigos is about practicality, using accessible, affordable cuts of meat and seasonal vegetables. What sets it apart is the use of beer as the base for the stew, which gives it a distinct, rich flavor. This adaptation showcases the resourcefulness of cooks, creating a flavorful, satisfying dish from whatever ingredients are available.
What Kielbasa to Use for Bigos?
When making Bigos, choosing the right kielbasa can significantly impact the flavor of your stew. Traditionally, a variety of Polish sausages can be used, each adding its own unique taste and texture. Here are some great options:
- Kiełbasa Biała: This white, uncured sausage is often used in Polish soups but can also work in Bigos. It’s not smoked, giving it a fresh, mildly garlicky taste that balances well with the tangy sauerkraut.
- Kiełbasa Krakowska: This sausage, known for its smoky flavor and firm texture, is perfect for Bigos. Made from high-quality cuts of pork and seasoned with garlic and pepper, Kiełbasa Krakowska gives the stew a robust, traditional Polish taste.
- Kiełbasa Toruńska: A milder option with a slightly more delicate flavor, Kiełbasa Toruńska is a great choice if you prefer a sausage that blends harmoniously with the other ingredients in the stew. Its gentle smokiness enhances the overall richness without overpowering the dish.
What to Serve with Bigos Hultajski?
Since Bigos Hultajski already includes hearty potatoes, it pairs perfectly with a slice of crusty sourdough bread. The tangy flavor of the bread complements the rich, smoky stew and soaks up all those delicious juices. If you want to make your own, try my sourdough bread recipe – it’s simple, rustic, and perfect alongside this dish.
For a truly authentic Polish experience, serve Bigos with a chilled shot of vodka. It’s a classic pairing that cuts through the richness of the stew and enhances the overall flavors. Alternatively, a glass of cold Polish beer works just as well if vodka isn’t your thing.
Bigos tastes even better the next day, so don’t be shy about reheating it and enjoying it all over again!
How to Prepare Polish Bigos Hultajski in Slow Cooker – Recipe Card:
Bigos Hultajski in Slow Cooker
Equipment:
- 1 Hybrid Non Stick Frying Pan
Ingredients:
- 0.9 lbs Beef, stewing cut - (400g) cut into large dice (chuck, brisket, round steak, or short ribs)
- 0.9 lbs Kielbasa - (400g) Polish smoked sausage
- 1.1 lbs Sauerkraut - with liquid (500g)
- 4 Potatoes, medium size - halved, skin on
- 1 Large Carrot - peeled and diced
- 1 Large Onion - diced
- 4 cups Beef Stock - (1L) enough to cover all ingredients in the slow cooker
- 1 cup Beer - (240ml)
- 2 Bay Leaves
- 4 Juniper Berries
- 1 tbsp Marjoram
- 1 tbsp Caraway
- 1 tbsp Honey - (add enough to your taste to balance the sourness)
- 1 tsp Black Pepper
- 1 tbsp Tomato Puree
Instructions:
- Heat a frying pan over high heat and sear the diced beef until browned. Transfer the beef to the slow cooker, leaving the fat in the pan.
- Add sliced sausage to the same pan and continue frying until browned, then transfer it to the slow cooker.
- In the same pan, sear the diced onions, carrots, and garlic until they are softened and lightly browned. Transfer them to the slow cooker as well.
- Add all the remaining ingredients to the slow cooker and stir well to combine. Cover with a lid and set the slow cooker to high heat for 6 hours. After the first hour, give it a good stir and repeat every hour or so to distribute the flavours.
- When the Bigos is ready, remove the bay leaves and serve hot with buttered sourdough bread. Bigos tastes even better with time, so you can store it in the fridge for up to three days, freeze it, or store it in jars if you make a bigger batch. Reheat it gently on the stovetop or in the microwave before serving. Enjoy!
Notes:
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Use a slow cooker: A slow cooker is ideal for making Bigos as it allows the flavours to develop slowly over time. If you don’t have a slow cooker, you can also use a Dutch oven or a large pot on the stove, but you’ll need to keep an eye on it and stir it regularly to prevent sticking or burning.
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Adjust the seasoning: Taste the Bigos as it cooks and adjust the seasoning as needed. You may need to add more salt, pepper, or honey depending on your preferences.
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Let it rest: Like many stews, Bigos tastes even better the next day, once the flavours have had a chance to meld together. Consider making it a day in advance and reheating it gently on the stovetop before serving.
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Serve with traditional accompaniments: Bigos is traditionally served with bread, but you can also serve it with grains like pearl barley. Some people also like to serve it with a dollop of sour cream on top.
Nutrition:
FAQs and Variations for the Bigos Recipe:
- Can I use a different type of meat instead of beef? Yes, you can use pork or venison instead of beef. The cooking time may vary depending on the type of meat used, so keep an eye on it and adjust the cooking time accordingly.
- Can I omit the beer from the recipe? Yes, you can omit the beer from the recipe or substitute it with beef broth or red wine.
- Can I use canned sauerkraut instead of fresh sauerkraut? Yes, you can use canned sauerkraut instead of fresh sauerkraut. Make sure to drain the liquid before using it in the recipe.
- Can I use different types of sausage in the recipe? Yes, you can use any type of sausage you prefer, such as chorizo, Italian sausage, or bratwurst.
- Can I make Bigos in advance and freeze it? Yes, you can make Bigos in advance and freeze it for up to three months. Thaw it in the fridge overnight before reheating it gently on the stovetop or in the microwave.
A Few Words From Chef:
I trust you enjoyed making this traditional Polish food! I’m eager to hear your feedback on my family recipe for Bigos Hultajski. Thanks for trying out this staple of Polish Cuisine! Let me know in the comments below!
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