Dinner

Bigos Stew (Polish Hunter’s Stew) Recipe

Name: Bigos Stew (Polish Hunter’s Stew) Recipe
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Cuisine: Polish
Ingredients: ⅓ cup (40g) dried porcini mushrooms; 2 tbsp tomato paste; 3 bay leaves; 1 tbsp caraway seeds; ½ tsp allspice or 4 allspice berries; 3 juniper berries (optional); Salt and pepper to season; 6 strips bacon, diced; 1 lb (450g) kielbasa sausage, cubed; 4 kabanos sausages, cut into small pieces; 1 lb (450g) pork loin or shoulder, fat removed and cubed; 2 medium onions, diced; 1 small white cabbage, cored and shredded; 6 cups (800g) sauerkraut, drained; 10 prunes, halved (or a can of stoned prunes, drained); 1 cup (240ml) boiling water (for soaking mushrooms); 3 tbsp vegetable oil (or as needed); 2 cups (480ml) Polish beer (or dry red wine or more stock); 1 cup (240ml) low sodium beef stock

ByLila Prescott November 23, 2025November 23, 2025

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Introduction

Bigos, often called Polish Hunter’s Stew, is a hearty and comforting dish packed with a variety of meats, sauerkraut, and mushrooms. Slow-cooked to perfection, this traditional stew offers deep, rich flavors that improve the longer it simmers. It’s perfect for a cozy family meal or a special gathering.

The image shows a rich stew in a round copper pot with two handles, filled with chunky pieces of browned sausage, tender meat, and soft cooked cabbage, all covered in a thick brown sauce, sprinkled with bright green chopped parsley on top. A vintage gold and black fork is resting inside the pot near the left side. Next to the pot, a rustic white cloth with red stripes holds a vintage gold spoon and fork with black handles. Above the pot, there is a ceramic white bowl with the same stew and a matching gold spoon inside it. To the left, a small black cup with dark liquid is placed on a wooden surface with a white marbled texture overlay. A small round pepper grinder with a wooden handle is positioned near the top center. photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅓ cup (40g) dried porcini mushrooms
1 cup (240ml) boiling water

6 strips bacon, diced
1 lb (450g) kielbasa sausage, cubed

4 kabanos sausages, cut into small pieces
3 tbsp vegetable oil (or as needed)

1 lb (450g) pork 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 (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)
2 cups (480ml) Polish beer (or dry red wine / more stock)
1 cup (240ml) beef stock (low sodium)

Salt and pepper to season

Instructions

Step 1: Place the dried porcini mushrooms in a measuring jug and pour the boiling water over them. Set aside to soak while you prepare the meat.
Step 2: In a large casserole or saucepan, pan-fry the diced bacon until it begins to crisp.

Step 3: Add the cubed kielbasa and kabanos sausages to the pan and cook for about 10 minutes, stirring often. Use a slotted spoon to transfer the cooked meat to your slow cooker.
Step 4: Brown the cubed pork in the same pan with a little vegetable oil, doing this in batches if necessary to avoid overcrowding. Transfer the browned pork to the slow cooker.
Step 5: Add the diced onions to the pan with a splash more oil if needed. Cook while stirring for 5 minutes, then add the shredded cabbage and cook for another 5 minutes. If the pan becomes dry, add a splash of beer or stock. Transfer the cooked vegetables to the slow cooker.

Step 6: To the slow cooker, add the soaked porcini mushrooms along with their soaking liquid, drained sauerkraut, halved prunes, tomato paste, bay leaves, caraway seeds, allspice, juniper berries (if using), Polish beer, and beef stock. Stir everything gently to combine.
Step 7: Cover the slow cooker and cook on LOW for 8 to 10 hours, or overnight, allowing the flavors to meld beautifully.
Step 8: Before serving, remove and discard the bay leaves. Taste and season with salt and pepper as needed. Serve hot, ideally with rye bread or over mashed potatoes.

Tips & Variations

Use a mix of different sausages for more complex flavors, including smoked varieties if available.
Substitute Polish beer with dry red wine for a slightly different but equally rich taste.
If you don’t have a slow cooker, simmer gently on the stovetop for 3-4 hours, stirring occasionally.

Adding more prunes will make the stew sweeter; adjust according to your preference.
For a vegetarian twist, omit the meats and increase mushrooms and sauerkraut; use vegetable stock instead of beef.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Bigos often tastes even better the next day after the flavors have further developed. To reheat, warm gently on the stovetop or in the microwave until hot throughout. You can also freeze the stew for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

A brown bowl filled with a thick stew, showing multiple layers of cooked sausages sliced into rounds with a reddish-brown outer layer and a textured inside, mixed with chunks of tender meat and soft, brownish-orange cabbage or sauerkraut, all garnished with small green parsley leaves scattered on top. The stew has a glossy, slightly oily surface with rich, deep brown and orange hues. A black-handled spoon rests inside the bowl. Next to it is a smaller white bowl holding a similar stew portion. Both are placed on a dark wooden table over a white cloth with red stripes, near a metal spoon and fork with dark handles and golden tops. In the background, a glass of water and a small silver spice shaker are visible, all set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare bigos without a slow cooker?

Yes, you can simmer bigos slowly on the stovetop in a heavy pot or Dutch oven. Cook it gently over low heat for about 3 to 4 hours, stirring occasionally to prevent sticking.

What can I serve with bigos?

Bigos is traditionally served with hearty rye bread or boiled and mashed potatoes. It also pairs well with simple buttered noodles or a side of fresh pickles to balance its rich flavors.