Bigos (Polish Hunter’s Stew)

Bigos is possibly the heartiest of all winter stews! This traditional 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 with minimal prep.

You might also like to try my Venison Stew recipe! If you love slow-cooked pork, try my Braised Ham Hock too.

My husband ADORES Polish food. This is due to a former girlfriend’s grandma filling him up with pierogi and other yummy treats… but I won’t hold that against him!

This amazing Bigos stew (a.k.a Hunter’s Stew) was made as a treat for him – but it feeds a veritable crowd! Thankfully Bigos tastes even better after a few days in the fridge…

Ingredients in Bigos

Hunter’s Stew has as many variations as there are cooks. Some elements are constant however – let’s break it down!

• MEAT: I have used boneless pork shoulder in this recipe. You can use loin steaks too or even a mix of pork and stewing beef. Since this is a “Hunter’s Stew” you can throw in game too. I also added streaky bacon!
• SAUSAGES: Look for Kielbasa (thick smoked Polish sausage) and Kabanos (thin smoked Polish sausage). Kielbasa is fairly easy to find these days – ethnic stores and Polish section in big supermarkets usually carry a variety of sausages.
• SAUERKRAUT: If you can, use organic raw fresh sauerkraut that is kept in the fridge and contains only cabbage and salt. If you buy the jarred kind that contains vinegar you may want to wash it first.
• CABBAGE: White cabbage in addition to sauerkraut? Yup. My kind of stew!
• MUSHROOMS: Dried porcini mushrooms, rehydrated in hot water, and their soaking liquid add depth of flavour. You could also add some fresh mushrooms too if you like.
• PRUNES: It may sound a bit odd but prunes add a touch of sweetness and balance out the meatiness of the stew. You could add some apples too.

How to Make Bigos

1. Place the dried mushrooms in a measuring jug and add the boiling water. Set them aside while you prepare the meat.
2. 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.
3. 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.

1. Add the onions to the pan and cook 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 add to the slow cooker.

1. Give everything in the slow cooker a quick stir. Add the prunes, porcini mushrooms and their liquid, the sauerkraut, tomato paste, bay leaves, seasonings, stock and beer. Cover and cook on the LOW setting for 8-10 hours (or even overnight).
2. Discard the bay leaves and check the seasoning. Serve hot with rye bread or over mashed potatoes.

Leftovers and Storage

Bigos can be kept in the fridge for up to 5 days. Reheat in a saucepan before serving, adding a little water if needed.

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.

Recipe Tips

• 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!
• If your sauerkraut contains vinegar you may want to rinse and drain it first.
• 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.
• 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.

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