Bigos - Polish hunters stew | Video recipe
Watch how to make bigos, a well-loved Polish stew made with beef, sausage, sauerkraut, prunes and more. Find the full recipe on our site:
This Polish hunters' stew is full of flavour thanks to a savoury combination of sauerkraut, Polish sausage, beef, pork, red wine and herbs. Enjoy straightaway, or for richer flavour continue to slow cook the stew, covered, over low heat, stirring occasionally. Bigos becomes tastier the longer you cook it!
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Bigos - Polish Hunter's Stew Recipe
Learn how to make a Bigos recipe! A Polish hunter's stew featuring bacon, beef, pork, and sausage. Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Bigos recipe!
Hunter's Stew - How to Make Polish Bigos in a Slow Cooker
Traditional ingredients and seasoning with a twist: instead of cooking bigos over several days, stirring, cooling, reheating and adding ingredients gradually, try the slow cooker method. Almost all ingredients can be added at once. The flavor is just as layered as traditionally prepared bigos. Remember, quality of ingredients is key. Smacznego!
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Time stamps:
0:00 The Perfect Bigos
0:09 Rehydrating Dried Mushrooms
0:22 Adding Liquid Smoke to Prunes
0:39 Preparing Sauerkraut and Cabbage for Hunter's Stew
1:12 Preparing Meat for Bigos
2:32 How to Brown Meat for a Slow Cooker Stew
3:26 How to Deglaze a Pan with Red Wine
4:04 Seasoning for Bigos
4:16 Adding Prunes and Mushrooms to the Stew
5:31 Bigos Cooking Time
5:42 Adding Herbs, Tomato Paste and Mead to Bigos
5:59 Bigos Serving Suggestion
Hunter's stew / cabbage and pork stew - bigos
Hunter's stew/ cabbage and pork stew- bigos
This dish will keep in the fridge for few days, suitable for freezing (I always cook in bulk so I can freeze it)
Serve with mashed paotoes or crusty bread.
Testes even better with handfull of wild mushrooms.
Ingredients:
1kg sauerkraut (squeeze out the excess of water)
1x small white cabagge- cut into small pieces
500g smoked bacon- cut into small pieces
1kg pork shoulder- cut into small pieces
3 x pieces of smoked polish sausage (I used Podwawelska)
15 prunes- chopped
1-2 apples- chopped
2x tins of plum tomatoes
200-300g tomato puree
4 bay leaves
6 allspice (in the video I have made mistake and called them peppercorns )
5 grow barren
1 tbs sweet paprika
1 tbs majoram
oil for frying
Mixed herbs for bigos- from polish shop- optional
Method:
In the big pot (I used 7litre) place chopped white cabbage and sauerkraut- squeeze out the excess of water)
Fry onions and sausage for 5 mins- add to the pot
Cut pork shoulder into small pieces, seal on a frying pan and add to the pot
Cut bacon-add to the pot
Add 1.5 litre of cold water, bay leaves, allspice, grow barren, herb mix for bigos (optional)
Cook for 1 hr on low heat- On my induction I started at 9 then reduced to 3 when was bubbling)
Add apples, prunes, plum tomatoes
Cook for 1 hr- on low heat
Add tomato pure, sweet paprika, majoram, pepper
Cook for further 1 hr- on low heat
Serve with mash potato or crusty bread
Enjoy and subscribe today .
Comment and let me know what you think .
Bigos recipe
Bigos, or Hunter's Stew is Poland's national dish. For details, go to:
Hunter's Stew - Bigos - Ania's Polish Food Recipe #26
This time I am presenting you how to make Polish Bigos. It is Hunter's Stew and it is a traditional Polish dish. It is prepared with sauerkraut and variety of meats.
I hope you enjoy!
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Music used in my video is by Kevin MacLeod
Name of the track: Sunshine A
Royalty Free Music - Used with Permission under Creative Commons license.
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Ingredients:
1 liter jar of sauerkraut , drained
Half of a fresh green cabbage
Very large onion
400 grams pork
200 grams of sausage
200 grams smoked bacon
Bay leaf
Salt and pepper
Around 5 cups of water
1 cup of red dry wine (250ml)
Instructions:
Place dried mushrooms in a medium bowl. Pour over boiling water and let steep for 30 minutes or until mushrooms have softened. Set aside.
Chop the fresh cabbage and onion and transfer into a large pot, add sauerkraut.
Cut the prunes in half and chop all your meats into 1/2 in cubes. If your mushrooms are in big pieces chop them as well.
Sauté bacon until fat is melted and remove from the pan keeping drippings. Sauté sausage and then the pork separately but on the same pan.
Transfer meet to the pot with the cabbage, add bay leaf, prunes and mushrooms together with their soaking liquid.
Mix well and bring to a boil over medium heat. Lower heat to low and simmer covered for 2 1/2 hours, stirring occasionally and adding water if needed, to prevent burning.
After 1 1/2 hour, check for seasoning and add salt and pepper if needed (remember that sauerkraut and smoked meats are salty already).
Add wine and stir. Simmer for another 30 min uncovered.
When ready to serve, remove bay leaf before serving.
Accompany with fresh crusty bread or whole, peeled and boiled potatoes.
Bigos is best served the next day.
Enjoy!