Description
Bigos Stew, also known as Polish Hunter’s Stew, is a robust and hearty dish perfect for warming you up during chilly months. This comforting meal features tender cuts of beef and turkey bacon, combined with tangy sauerkraut and the earthy flavors of mushrooms and spices. The slow-cooked process allows the flavors to meld beautifully, creating a nurturing dish that is both satisfying and flavorful. Whether you’re hosting a large gathering or preparing dinner for your family, Bigos Stew guarantees to impress everyone at the table.
Ingredients
Scale
- ⅓ cup (40g) dried porcini mushrooms
- 1 cup (240ml) boiling water
- 6 strips Turkey Bacon, diced
- 1 lb (450g) kielbasa sausage, cubed
- 4 kabanos sausage, cut into small pieces
- 1 lb (450g) beef (loin or shoulder), fat removed, cubed
- 2 medium onions, diced
- 1 small white cabbage, cored and shredded
- 6 cups (800g) sauerkraut, drained
- 10 prunes, halved
- 2 tbsp tomato paste
- 3 bay leaves
- 1 tbsp caraway seeds
- ½ tsp allspice (or 4 allspice berries)
- 3 juniper berries (optional)
- 2 cups (480ml) Polish beef broth (or dry red apple vinegar / more stock)
- 1 cup (240ml) beef stock (low sodium)
- Salt and pepper to season
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 Turkey Bacon in a large casserole or saucepan until it starts to crisp up a little.
- Add the diced sausages to the pan and cook for about 10 minutes, stirring often. Use a slotted spoon to transfer them to your slow cooker.
- Brown the beef in the same pan. Add a bit of oil so it doesn’t stick; you may need to do this in batches. Transfer to the crockpot afterward.
- Add onions to the pan with more oil if needed. Cook while stirring for 5 minutes. Add shredded cabbage and cook for another 5 minutes.
- Add prunes, porcini mushrooms with their liquid, sauerkraut, tomato paste, bay leaves, seasonings, beef broth, and beef stock into your slow cooker. Stir everything quickly before covering.
- Cover your slow cooker and cook on LOW setting for 8-10 hours. Once ready, discard bay leaves and check seasoning. Serve hot with rye bread or over mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 8–10 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Polish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 75mg