Bigos Stew (Polish Hunter’s Stew)

Name: Bigos Stew (Polish Hunter’s Stew)
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 8 serving
Ingredients: 50 g ( 1 ¾ oz) dried porcini mushrooms; 250 ml (1 cup) boiling water; 6 strips thick cut streaky bacon; 450 g (1 lb) Polish Kielbasa; 4 Polish Kabanos sausage; 3 tbsp vegetable oil; 450 g (1 lb) boneless pork loin or shoulder; 2 onions; 1 small white cabbage; 900 g (6 cups) raw organic sauerkraut; 10 stoned prunes; 2 tbsp tomato paste; 3 bay leaves; 1 tbsp caraway seeds; ½ tsp allspice; 3 juniper berries; 480 ml Polish beer; 240 ml beef stock; Salt and pepper to season

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
8 hrs
Total Time
8 hrs 20 mins
Servings
8
Calories
623 kcal
Course
Main Course
Cuisine
Polish

Bigos Stew (Polish Hunter’s Stew)

Shawn Wheeler

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Bigos is possibly the heartiest of all winter stews! This Polish dish combines smoked sausage, meat, sauerkraut, cabbage and prunes – a real “stick to your ribs” meal! My Slow Cooker Bigos recipe is big on flavour – a true crowd pleaser!

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Ingredients

Servings

50 g ( 1 ¾ oz) dried porcini mushrooms
250 ml (1 cup) boiling water
6 strips thick cut streaky bacon , diced
450 g (1 lb) Polish Kielbasa cubed
4 Polish Kabanos sausage , cut into small pieces
3 tbsp vegetable oil or as needed
450 g (1 lb) boneless pork loin or shoulder fat removed, cubed
2 onions , diced
1 small white cabbage , cored and shredded
900 g (6 cups) raw organic sauerkraut , drained
10 stoned prunes , halved (or a can of stoned prunes, drained)
2 tbsp tomato paste
3 bay leaves
1 tbsp caraway seeds
½ tsp allspice or 4 allspice berries
3 juniper berries (optional - if you can find them)
480 ml Polish beer or dry red wine / more stock
240 ml beef stock (low sodium beef broth)
Salt and pepper to season

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Instructions

Place the dried mushrooms in a measuring jug and add the boiling water. Set them aside while you prepare the meat.
Pan fry the bacon in a large casserole or large saucepan, until it starts to crisp up a little.
Add the diced sausages and cook for about 10 minutes, stirring often. Use a slotted spoon to transfer to your slow cooker.
Brown the pork, in the same pan, adding a bit of oil so it doesn’t stick. You may need to do this in batches. Transfer to the crockpot.
Add the onions to the pan (and a splash more oil if needed) and cook, stirring, for 5 minutes. Add the shredded cabbage and cook for a further 5 minutes. Add a splash of beer or stock if the pan gets too dry and then transfer to the slow cooker.
Add the prunes, porcini mushrooms and their liquid, the sauerkraut, tomato paste, bay leaves, seasonings, beer and beef stock. Give everything in the slow cooker a quick stir. Cover and cook on the LOW setting for 8-10 hours (or even overnight).
Discard the bay leaves and check the seasoning. Serve hot with rye bread or over mashed potatoes.

Notes

STORING AND FREEZING
This stew can be kept in the fridge for 6-7 days. Reheat thoroughly in a saucepan before serving.
You can also freeze the stew, in portions, for up to three months. Make sure to always leave some space in your container for the liquid in the stew to expand as it freezes. Thaw in the fridge before reheating.
TIPS AND FAQs
Use different types of meat or combinations of meat and game. Do not use lean cuts of meat (such as pork tenderloin for instance) you need meat that loves slow cooking!
This hearty stew is suitable for the Keto diet minus the prunes. Add salt at the end. Since the sausages and sauerkraut can be quite salty, it is best to season the stew at the end of cooking.
If your sauerkraut contains vinegar you may want to rinse and drain it first.
The meat and sausages need to be browned before being added to the slow cooker. I suspect you could also simply add everything to the crockpot and just leave it to do its thing but for best results follow the first steps.

Nutrition Information

Show Details

Calories 623kcal (31%) Carbohydrates 33g (11%) Protein 26g (52%) Fat 43g (66%) Saturated Fat 17g (85%) Trans Fat 1g Cholesterol 104mg (35%) Sodium 1822mg (76%) Potassium 1075mg (31%) Fiber 9g (36%) Sugar 12g (24%) Vitamin A 308IU (6%) Vitamin C 62mg (69%) Calcium 116mg (12%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 623 kcal

% Daily Value*

Calories	623kcal	31%
Carbohydrates	33g	11%
Protein	26g	52%
Fat	43g	66%
Saturated Fat	17g	85%
Trans Fat	1g	50%
Cholesterol	104mg	35%
Sodium	1822mg	76%
Potassium	1075mg	23%
Fiber	9g	36%
Sugar	12g	24%
Vitamin A	308IU	6%
Vitamin C	62mg	69%
Calcium	116mg	12%
Iron	4mg	22%