* 14.1 oz stewing beef (400g) cut into large dice (chuck, skirt, leg, or flank works well)
* 8.8 oz kielbasa (250g) smoked sausage, such as podwawelska
* 5.3 oz lardons (or chopped bacon)
* 17.6 oz sauerkraut (500g) drained and rinsed
* 17.6 oz white cabbage sliced
* 1 large onion diced
* 1 apple peeled and diced
* 1 cup dried mushrooms (50g) (porcini or boletus)
* 4 cups boiling water (1L) enough to cover everything in the slow cooker
* 1 glass dry red wine (240ml)
* 1 prune
* 2 bay leaves
* 4 allspice berries (or 1/4 tsp allspice powder)
* 1 tsp marjoram
* 1 tsp caraway (helps with digestion)
* 1 tsp honey (add enough to balance sourness)
* 2 tsp salt
* 1 tsp ground black pepper
* 1 pinch nutmeg
* 1 tbsp tomato puree
​
**How to prepare Bigos:**
**1.** Begin by hydrating the dried mushrooms in 1 L of boiling water for around 15 minutes. When ready, remove the mushrooms and strain the water through a fine-mesh sieve to remove any grit or sand. Transfer the mushroom water to a slow cooker dish, leaving behind the last 50 ml (1/4 cup) of water that may contain sediment.
**2.** In a frying pan, sear the lardons and sausage over high heat until browned. Transfer the meat to the slow cooker, leaving the fat in the pan.
**3.** In the same pan, brown the diced onions until softened and lightly browned. Transfer them to the slow cooker.
**4.** Next, brown the diced beef in two batches until browned on all sides. Transfer it to the slow cooker.
**5.** Add all the remaining ingredients to the slow cooker, including the hydrated mushrooms, and stir well to combine. Cover with a lid and set the slow cooker to high heat for 5 hours. After the first hour, give it a good stir and repeat every hour or so to distribute the flavours.
**6.** When the Bigos is ready, remove the bay leaves and serve hot with sourdough bread or boiled potatoes. Bigos tastes better with time, so you can store it in the fridge for up to three days, freeze it, or store it in jars if you make a bigger batch. Reheat it gently on the stovetop or in the microwave before serving. Enjoy!
possiblynotanexpert
Yum! Sounds and looks delicious.
zrctrzacvoyu
Saving this one. It looks so good!
MacEnvy
I like to add chopped dried fruit to mine, especially prunes.
4 Comments
​
**Originally posted here:** [**Bigos Recipe**](https://www.insightflavour.com/post/bigos-kr%C3%B3lewski-polish-hunters-stew)
​
**Ingredients for Bigos:**
* 14.1 oz stewing beef (400g) cut into large dice (chuck, skirt, leg, or flank works well)
* 8.8 oz kielbasa (250g) smoked sausage, such as podwawelska
* 5.3 oz lardons (or chopped bacon)
* 17.6 oz sauerkraut (500g) drained and rinsed
* 17.6 oz white cabbage sliced
* 1 large onion diced
* 1 apple peeled and diced
* 1 cup dried mushrooms (50g) (porcini or boletus)
* 4 cups boiling water (1L) enough to cover everything in the slow cooker
* 1 glass dry red wine (240ml)
* 1 prune
* 2 bay leaves
* 4 allspice berries (or 1/4 tsp allspice powder)
* 1 tsp marjoram
* 1 tsp caraway (helps with digestion)
* 1 tsp honey (add enough to balance sourness)
* 2 tsp salt
* 1 tsp ground black pepper
* 1 pinch nutmeg
* 1 tbsp tomato puree
​
**How to prepare Bigos:**
**1.** Begin by hydrating the dried mushrooms in 1 L of boiling water for around 15 minutes. When ready, remove the mushrooms and strain the water through a fine-mesh sieve to remove any grit or sand. Transfer the mushroom water to a slow cooker dish, leaving behind the last 50 ml (1/4 cup) of water that may contain sediment.
**2.** In a frying pan, sear the lardons and sausage over high heat until browned. Transfer the meat to the slow cooker, leaving the fat in the pan.
**3.** In the same pan, brown the diced onions until softened and lightly browned. Transfer them to the slow cooker.
**4.** Next, brown the diced beef in two batches until browned on all sides. Transfer it to the slow cooker.
**5.** Add all the remaining ingredients to the slow cooker, including the hydrated mushrooms, and stir well to combine. Cover with a lid and set the slow cooker to high heat for 5 hours. After the first hour, give it a good stir and repeat every hour or so to distribute the flavours.
**6.** When the Bigos is ready, remove the bay leaves and serve hot with sourdough bread or boiled potatoes. Bigos tastes better with time, so you can store it in the fridge for up to three days, freeze it, or store it in jars if you make a bigger batch. Reheat it gently on the stovetop or in the microwave before serving. Enjoy!
Yum! Sounds and looks delicious.
Saving this one. It looks so good!
I like to add chopped dried fruit to mine, especially prunes.