Bigos (Polish hunter's stew)
personRecipeLibrary
Polish Beef recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicPolish speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53300.
Provider record: TheMealDB meal 53300 · updated 2025-11-28 20:20:07
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 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
Video
YouTubeDirections
- Put the cabbage in a heavy casserole dish, add the stock and cook over a low heat for about 50 mins, until tender.
- Cut the soaked mushrooms into strips and save the soaking water. Heat the lard and fry the sausages and bacon, then scoop out, leaving the fat in the pan. Fry the onion in the same pan for 5-8 mins until lightly browned.
- Add the mushrooms and their liquid along with all the cooked meat, onions and prunes, then cover and cook for 20 mins. Add the spices, red wine and tomato purée and bring to a simmer, then cover and cook for 1 hr. Season well and leave to cool. Will keep covered and chilled for up to two days. Bigos improves in flavour over a couple of days. Leave to cool first. Reheat until piping hot before serving.