Description
Bigos Stew, also known as Polish Hunter’s Stew, is a hearty and satisfying dish perfect for chilly evenings and friendly gatherings. This flavorful stew combines tender meats, tangy sauerkraut, and sweet prunes, creating a unique flavor profile that is both savory and slightly sweet. A slow cooker makes preparation effortless; just set it and let the flavors meld beautifully over hours. Whether served with crusty rye bread or creamy mashed potatoes, Bigos Stew promises to be a crowd-pleaser that warms the soul on cold winter nights.
Ingredients
Scale
- ⅓ cup (40g) dried porcini mushrooms
- 1 cup (240ml) boiling water
- 6 strips turkey bacon (diced)
- 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 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 beef broth (or dry red apple vinegar/more stock)
- 1 cup (240ml) beef stock (low sodium beef broth)
- Salt and pepper to season
Instructions
- Soak dried mushrooms in boiling water for 15 minutes.
- In a large pan, cook diced turkey bacon until crispy; transfer to a slow cooker.
- Brown kielbasa and kabanos sausages in the same pan; add to the slow cooker.
- Brown cubed beef in batches and transfer to the slow cooker.
- Sauté onions and shredded cabbage until softened; add to the slow cooker.
- Combine remaining ingredients in the slow cooker; stir gently.
- Cook on LOW for 8-10 hours until tender.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Polish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 70mg