Polish hunter's stew

    3 hours

    The traditional Polish hunter's stew, called bigos, is chock-a-block with big flavours from sauerkraut, bacon, beef and sausage. Even better next day!

    1 person made this

    Serves: 8 

    • 1 handful dried mushrooms
    • 1 tablespoon lard
    • 250g bacon, diced
    • 500g beef stewing steak, cubed
    • 1 (900g) jar sauerkraut
    • 1 medium cabbage, shredded
    • 6 juniper or allspice berries
    • 4 bay leaves
    • salt and pepper to taste
    • 240ml dry red wine
    • 200g Polish sausage, halved and sliced
    • 2 tablespoons honey

    Prep:30min  ›  Cook:2hr  ›  Extra time:30min soaking  ›  Ready in:3hr 

    1. Soak mushrooms in hot water for about 30 minutes.
    2. Melt the lard in a large casserole and add bacon, stirring until browned. Stir in cubed beef and cook until browned.
    3. Pour in soaked mushrooms with water. Add sauerkraut and cabbage, juniper or allspice berries, bay leaves and salt, pepper to taste.
    4. Pour in 500ml water and simmer until beef is tender. Stir in red wine, sausage and honey, mix well. Simmer for 20 minutes.

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    Reviews in English (1)


    Delicious, a real taste of traditional Polish cuisine! Not only tasty, but full of 'superfood' goodness in the form of cabbage! I had to make one change: I didn't have dried mushrooms, so I added large pieces of (Polish) mushrooms in with the sausages etc at the last stage.  -  19 Nov 2016