Polish · beef

Bigos (Polish hunter's stew)

Name: Bigos (Polish hunter's stew)
Yield: 4 servings
Cuisine: Polish
Ingredients: 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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

White Cabbage1
Beef Stock250 ml
Mushrooms100 g
Lard2 tbsp
German Sausages400 g
Bacon250 g
Onion2
Beef750 g
Prunes200 g
Bay Leaf1
Cloves2 cloves
Peppercorns12
Juniper Berries4
Allspice Berries4
Red Wine90 ml
Tomato Puree2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

3 steps · 0 min

1
Put the cabbage in a heavy casserole dish, add the stock and cook over a low heat for about 50 mins, until tender.
2
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.
3
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.