Save A robust, tangy stew blending the traditional flavors of Polish bigos with a spicy Sriracha twist. Packed with smoky meats, sauerkraut, and a bold chili kick, this hearty dish is perfect for cold winter days.
This dish combines the warmth of traditional bigos with a fiery kick that keeps me coming back every winter season.
Ingredients
- Meats: 400 g pork shoulder cubed, 200 g smoked kielbasa or Polish sausage sliced, 150 g smoked bacon diced, 200 g beef stew meat cubed
- Vegetables: 500 g sauerkraut drained and roughly chopped, 1 small head green cabbage shredded, 2 medium onions finely chopped, 3 cloves garlic minced, 1 large carrot grated, 200 g cremini or white mushrooms sliced
- Liquids: 400 ml beef or chicken broth, 200 ml dry red wine, 3 tbsp Sriracha sauce (adjust to taste), 2 tbsp tomato paste
- Spices & Seasonings: 2 bay leaves, 1 tsp caraway seeds, 1 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp ground allspice, 1/2 tsp salt (or to taste)
- Others: 1 tbsp vegetable oil, 2 tbsp dried prunes chopped (optional for sweetness)
Instructions
- Step 1:
- Heat the vegetable oil in a large Dutch oven or heavy pot over medium heat. Add the bacon and cook until crisp. Remove bacon and set aside, leaving the rendered fat in the pot.
- Step 2:
- Brown the pork shoulder and beef stew meat in batches in the same pot. Transfer to a plate.
- Step 3:
- Add onions, garlic, and carrot to the pot. Sauté 5 minutes until softened.
- Step 4:
- Stir in mushrooms and cook for another 3 minutes.
- Step 5:
- Return all meats (including bacon) to the pot. Add sauerkraut, shredded cabbage, prunes, bay leaves, caraway seeds, black pepper, paprika, allspice, and salt.
- Step 6:
- Pour in the broth and wine. Stir in Sriracha sauce and tomato paste until well combined.
- Step 7:
- Bring to a simmer, then cover and cook on low heat for 1.5 to 2 hours, stirring occasionally. Add more broth if needed.
- Step 8:
- Remove bay leaves. Adjust seasoning and Sriracha to taste before serving.
Save Our family gathers every winter to enjoy this spicy bigos, sharing stories and warmth around the table.
Notes
Prunes add sweetness and balance; omit if preferred. Leftovers taste even better the next day as flavors meld. Pairs well with robust red wine or dark lager.
Required Tools
Large Dutch oven or heavy pot, chefs knife, cutting board, ladle, wooden spoon
Allergen Information
Contains Pork beef sausage (may contain gluten or other allergens depending on brand) Sriracha (may contain sulfites). Ensure Sriracha and sausage are gluten-free if necessary. Always check ingredient labels for allergens.
Save Enjoy this bold fusion stew as a comforting winter meal that fills the kitchen with warmth and flavor.
Recipe FAQs
- → What meats are ideal for this stew?
Pork shoulder, smoked kielbasa, bacon, and beef stew meat create a smoky, rich flavor profile perfect for this dish.
- → Can I adjust the spiciness level?
Yes, reduce or omit the chili sauce to control heat and tailor the dish to your preference.
- → What vegetables enhance the stew’s flavor?
Sauerkraut, green cabbage, onions, garlic, carrots, and mushrooms add layers of tang, sweetness, and earthiness.
- → How long should the stew cook?
Simmer gently for about 1.5 to 2 hours to allow the flavors to meld and the meats to become tender.
- → Are there any suggested serving ideas?
Serve with rye bread or boiled potatoes to soak up the rich broth and complement the bold flavors.
- → Can dried prunes be omitted?
Yes, prunes add subtle sweetness but can be left out if preferred without compromising the dish’s integrity.