BeefPolish

Bigos (Polish Hunter's Stew)

Name: Bigos (Polish Hunter's Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 1 sliced White Cabbage; 250ml Beef Stock; 100g Mushrooms; 2 tablespoons Lard; 400g German Sausages; 250g Bacon; 2 chopped Onion; 750g Beef; 200g Prunes; 1 Bay Leaf; 2 Cloves; 12 Peppercorns; 4 Juniper Berries; 4 Allspice Berries; 90 ml Red Wine; 2 tablespoons Tomato Puree

Bigos (Polish Hunter's Stew) is a classic Polish dish that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring White Cabbage, Beef Stock, Mushrooms, Lard, German Sausages, Bacon, Onion, Beef, Prunes, Bay Leaf, Cloves, Peppercorns, Juniper Berries, Allspice Berries, Red Wine and Tomato Puree, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Polish cooking, be sure to also explore our recipe for Golabki (Cabbage Roll).

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Ingredients

White Cabbage1 sliced
Beef Stock250ml
Mushrooms100g
Lard2 tablespoons
German Sausages400g
Bacon250g
Onion2 chopped
Beef750g
Prunes200g
Bay Leaf1
Cloves2
Peppercorns12
Juniper Berries4
Allspice Berries4
Red Wine90 ml
Tomato Puree2 tablespoons

Step-by-Step Instructions

11 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1🍲 Simmer⏱️ 50 mins

Put the cabbage in a heavy casserole dish, add the stock and cook over a low heat for about 50 mins, until tender.

Step 2

Cut the soaked mushrooms into strips and save the soaking water.

Step 3🍳 Fry

Heat the lard and fry the sausages and bacon, then scoop out, leaving the fat in the pan.

Step 4🍳 Fry⏱️ 5-8 mins

Fry the onion in the same pan for 5-8 mins until lightly browned.

Step 5⏱️ 20 mins

Add the mushrooms and their liquid along with all the cooked meat, onions and prunes, then cover and cook for 20 mins.

Step 6🍲 Simmer⏱️ 1 hr

Add the spices, red wine and tomato purée and bring to a simmer, then cover and cook for 1 hr.

Step 7

Season well and leave to cool.

Step 8

Will keep covered and chilled for up to two days.

Step 9

Bigos improves in flavour over a couple of days.

Step 10

Leave to cool first.

Step 11

Reheat until piping hot before serving.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Bigos (Polish Hunter's Stew) carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.

Chef Technique Tips

Take the time to thoroughly sear and brown white cabbage in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.

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