StewsPolishMedium

One-Pot Sourdough Polish Bigos Hunter Stew with Rye Bread Dunkers

Name: One-Pot Sourdough Polish Bigos Hunter Stew with Rye Bread Dunkers
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 6 servings
Cuisine: Polish
Ingredients: 1½ lb (680 g) beef chuck roast, cut into 1-inch (2.5 cm) cubes; ¾ lb (340 g) pork shoulder, cut into 1-inch (2.5 cm) cubes; 2 tbsp (30 ml) neutral oil (vegetable or canola); 2 medium (320 g) yellow onions, diced (about ¾ inch / 2 cm); 5 cloves (25 g) garlic cloves, minced; 2 cups (480 g) sauerkraut (fresh or jarred, drained), drained and rinsed lightly; 10 oz (280 g) cremini or button mushrooms, quartered; 2 tbsp (30 g) tomato paste; 1½ tbsp (10 g) sweet paprika; 2½ cups (600 ml) beef stock or broth; ½ cup (120 ml) active sourdough starter, at room temperature, bubbly and active; 1 cup (240 ml) dry red wine (optional but recommended) (optional); 2 whole bay leaves; 3 sprigs fresh thyme sprigs; 1½ tsp (9 g) kosher salt; ½ tsp (2½ ml) freshly ground black pepper; 8 oz (225 g) rye bread (hearty, dense loaf), sliced ½ inch (1.3 cm) thick; 1 tsp (3 g) caraway seeds; 2 tbsp (30 g) unsalted butter, melted, melted; ¼ tsp (1½ g) fleur de sel or sea salt

From the MyKitchenBank Kitchen

A hearty, deeply flavored Polish hunter's stew (bigos) enriched with sourdough starter and layered with beef, pork, sauerkraut, mushrooms, and tomato. The sourdough adds subtle tang and depth to the braising liquid. Served with crispy rye bread dunkers toasted with caraway seeds for authentic Polish flavor.

Prep: 25 min
Cook: 1 hr 30 min
Wait: 30 min
Total: 2 hr 25 min
Makes: 6 servings (about 10 cups stew) with 12 bread dunkers

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Ingredients

6 servings

For the stew
1½ lb (680 g) beef chuck roast, cut into 1-inch (2.5 cm) cubes
¾ lb (340 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
2 tbsp (30 ml) neutral oil (vegetable or canola)
2 medium (320 g) yellow onions, diced (about ¾ inch / 2 cm)
5 cloves (25 g) garlic cloves, minced
2 cups (480 g) sauerkraut (fresh or jarred, drained), drained and rinsed lightly
10 oz (280 g) cremini or button mushrooms, quartered
2 tbsp (30 g) tomato paste
1½ tbsp (10 g) sweet paprika
2½ cups (600 ml) beef stock or broth
½ cup (120 ml) active sourdough starter, at room temperature, bubbly and active
1 cup (240 ml) dry red wine (optional but recommended) (optional)
2 whole bay leaves
3 sprigs fresh thyme sprigs
1½ tsp (9 g) kosher salt
½ tsp (2.5 ml) freshly ground black pepper
For the dunkers
8 oz (225 g) rye bread (hearty, dense loaf), sliced ½ inch (1.3 cm) thick
1 tsp (3 g) caraway seeds
2 tbsp (30 g) unsalted butter, melted, melted
¼ tsp (1.5 g) fleur de sel or sea salt

Equipment (7)

Large heavy-bottomed Dutch oven or 5-quart (4.7 L) braising pot with lid
Chef's knife
Cutting board
Large wooden spoon
Paper towels
Baking sheet (for toasting bread)
Instant-read thermometer (to check pork doneness)

Steps

Before you start

Pat beef and pork dry with paper towels—this ensures good browning
Have sourdough starter at room temperature (active, bubbly)
Slice rye bread and prepare dunkers before starting the braise
Use a large heavy-bottomed Dutch oven or 5-quart braising pot

1
Brown the meat
- Heat the Dutch oven over medium-high heat and add the neutral oil.
- Once shimmering, working in batches to avoid crowding, add the beef and pork cubes.
- Brown each batch on all sides, about 3–4 minutes per batch, until golden-brown crust forms.
- Transfer browned meat to a plate and set aside.
- Do not fully cook; browning is the goal.
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Ready when: All meat has a deep golden-brown crust on all sides
Tip: Pat the meat dry before browning—moisture prevents browning. Work in batches to maintain pan temperature.
2
Sauté aromatics
- Reduce heat to medium.
- Add the diced onions to the same pot and cook, stirring occasionally, for 5 minutes until softened and beginning to caramelize.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Scrape any browned bits from the bottom of the pot (these add flavor).
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Ready when: Onions are soft and translucent with golden edges; garlic is fragrant
Tip: Stirring and scraping the pot floor builds the foundation of flavor for the entire stew.
3
Bloom paprika and tomato
- Add the paprika and tomato paste to the onions and stir constantly for about 1 minute.
- This blooming releases the paprika's flavor oils and deepens the stew's color and taste.
- The mixture should smell rich and slightly sweet.
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Ready when: Paprika and tomato paste are fully incorporated and fragrant
Tip: Don't skip blooming—it intensifies paprika's complexity. Stir constantly to prevent burning.
4
Deglaze with wine (if using)
- If using red wine, pour it into the pot and scrape the bottom with a wooden spoon, releasing all the browned bits.
- Let it simmer for about 2 minutes so the raw alcohol cooks off and the wine reduces slightly.
- If not using wine, skip this step.
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Ready when: Wine has reduced by about one-third and smells cooked (no harsh alcohol smell)
Tip: Red wine adds acidity and complexity. Skip if you prefer a lighter, less tannic stew.
5
Add browned meat and stock
- Return the browned meat and any accumulated juices to the pot.
- Add the beef stock, sourdough starter, bay leaves, and thyme sprigs.
- Stir well to combine.
- The liquid should come about three-quarters of the way up the meat.
- If needed, add water to reach this level.
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Ready when: All ingredients are combined and the liquid is simmering
Tip: The sourdough starter adds subtle tang and helps tenderize the meat through its lactic acid.
6
Layer sauerkraut and mushrooms
- Add the drained sauerkraut and quartered mushrooms on top of the meat and liquid.
- Stir gently to distribute evenly throughout the pot.
- Season with salt and black pepper.
- Bring the mixture to a simmer over medium heat.
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Ready when: The stew reaches a gentle simmer around the edges
Tip: Taste at this point and adjust salt—sauerkraut already contains salt, so be conservative initially.
7
Braise in the ovenOven 325°F / 165°C
- Cover the Dutch oven with its lid and transfer to a preheated 325°F (163°C) oven.
- Braise for 1 hour to 1 hour 15 minutes, stirring every 20 minutes.
- The meat should be very tender, nearly falling apart when prodded with a fork, and the flavors should have melded into a rich, unified broth.
- Check the pork with an instant-read thermometer inserted into the thickest piece (not touching bone)—it should register 145°F (63°C) or higher.
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Ready when: Beef and pork are very tender and easily pierce with a fork; pork registers 145°F (63°C) or higher; sauerkraut is soft; broth is rich and dark
Tip: Stirring every 20 minutes ensures even cooking and prevents the bottom from sticking. A heavy pot maintains steady temperature.
8
Prepare bread dunkersOven 400°F / 205°C
- While the stew braises, preheat a baking sheet in a 400°F (200°C) oven for 3 minutes.
- Arrange the rye bread slices on the hot sheet.
- Brush each slice lightly with melted butter and sprinkle with caraway seeds and fleur de sel.
- Bake for 8–10 minutes until the edges are crispy but the center remains slightly chewy.
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Ready when: Bread edges are golden and crispy; caraway seeds are fragrant and toasted
Tip: Toast the bread just before serving so it stays crispy. The caraway seeds are essential to authentic Polish flavor.
9
Rest and taste
- Remove the stew from the oven and let it rest, covered, for 5 minutes.
- Remove bay leaves and thyme sprigs.
- Taste and adjust seasoning with additional salt and pepper as needed.
- The stew should taste deep, slightly tangy (from the sourdough and sauerkraut), and rich with meat and mushroom flavors.
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Ready when: Stew has cooled slightly; flavors are balanced and taste is rich
Tip: Resting is crucial. The stew's flavor improves as it sits and cools slightly—serve it just warm, not piping hot.
10
Serve
- Ladle the bigos into deep bowls, making sure each serving has generous portions of meat, sauerkraut, and mushrooms in the rich broth.
- Serve the warm rye bread dunkers on the side.
- Guests can dunk the bread into the stew or eat it alongside.
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Tip: For a rustic presentation, serve the stew directly from the Dutch oven at the table.

Good to know

Tips

Sourdough starter replaces heavy cream or fat for richness—the lactic acid bacteria also help the meat braise more evenly and stay tender longer. If your starter is freshly fed, it will be more active and add stronger tang.
For deeper flavor, prepare the stew a full day ahead and refrigerate overnight. The flavors meld and develop—this is how bigos is traditionally served in Poland after the hunter's return.
Sauerkraut varies in saltiness; taste after step 6 before adding more salt. Some jarred varieties are quite salty, while fresh versions may need more seasoning.
This stew freezes beautifully and tastes even better after a week in the freezer, as the tangy, savory flavors continue to develop. Make a double batch and freeze half for an easy weeknight dinner.

Make ahead

This stew improves with time as flavors deepen. Prepare the entire stew up through the braising step (step 7) up to 2 days ahead. Cool completely, cover, and refrigerate. To reheat, bring to room temperature for 30 minutes, then warm gently on the stovetop over medium heat for 15–20 minutes, stirring occasionally, until heated through. Toast fresh bread dunkers just before serving. The sourdough starter helps the stew keep longer without losing its tangy flavor.

Storage & reheating

Room temperature (up to 2 hours): Cover the pot loosely. Refrigerator (up to 4 days): Cool completely, cover, and store in an airtight container or the Dutch oven with a lid. Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through (15–20 minutes). Freezer (up to 3 months): Cool completely, transfer to a freezer-safe container, and freeze. To thaw, refrigerate overnight, then reheat on the stovetop as above, adding a splash of water or broth if the mixture is too thick.

Substitutions

active sourdough starter → ¼ cup (60 ml) plain Greek yogurt or sour cream plus 1 tbsp (15 ml) vinegar (apple cider, red wine, or white). This combination provides similar tang and acidity without requiring active starter. Stir in during step 5 instead of blooming it in the liquid.
cremini or button mushrooms → ¾ cup (180 g) mushrooms plus ¾ cup (145 g) diced carrot (adds natural sweetness). Mushrooms are traditional in bigos; if unavailable, carrots provide texture and sweetness. Either works, but mushrooms give earthiness that pairs best with sauerkraut.
rye bread (hearty, dense loaf) → crusty sourdough bread (sliced ½ inch / 1.3 cm thick) or dark pumpernickel bread. Rye's earthiness is ideal, but sourdough adds a complementary tang. Pumpernickel works but is sweeter. Toast the same way.
beef chuck roast → venison stew meat or wild boar stew meat (same amount by weight). Bigos is traditionally a hunter's stew; venison or boar amplifies that rusticity. Cook identically; both are leaner, so results may be slightly less rich.