Recipe of the week


Bigos - Polish Hunter's Stew

Course: Main Course
Cuisine: east european, polish
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 4 people
Author: jelsie
A Polish dish of chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. Prepare this in the morning and put in a slow cooker for dinner. The quantity is generous and the stew tastes even better the next day. This recipe is a hodgepodge of several recipes from the internet, there is no real need to be exact with quantities or ingredients and the herbs and spices can be added to your own taste.


  • 500 grams pork belly cut into large chunks
  • 500 grams pork rump cubed
  • 500 grams beef or venison cubed
  • 2 pork kabanos sausages sliced
  • 3-4 slices bacon diced
  • 1/4-1/2 cabbage shredded
  • 1 jar sauerkraut 400-600 grams
  • 1 onion sliced
  • 2 carrots sliced
  • 3 cloves garlic crushed
  • 4-6 large field mushrooms sliced or 10 gm dried porcini, soaked and cut
  • 1 tsp caraway seeds
  • 4-8 juniper berries crushed
  • 1/2 - 1 can ccrushed tomatoes or 2-3 tomatoes diced
  • 2 bay leaves
  • few sprigs of thyme
  • 1 cup red wine
  • 1/2-1 litres stock beef or chicken
  • 3 tsp paprika dulce
  • salt
  • pepper
  • olive oil


  1. In one pan, heat oil and brown small batches of meat
  2. Place in the slow cooker
  3. In a second pan, gently saute the onion, carrot and garlic.
  4. Add the bacon
  5. Add the kabanos
  6. Finally add the shredded cabbage and cook till it has lost some of the volume
  7. Add to the slow cooker, along with all the remaining ingredients
  8. Cook for 4-6 hours on low, stirring from time to time
  9. Check the seasoning and serve.

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