Bigos Królewski - Polish Hunter's Stew

Updated: Feb 15

This traditional Polish stew goes back to the times when Poland was ruled by the kings. Bigos Królewski was eaten only by the nobility who could afford exotic spices. A poor men's version of this dish was called Bigos Hultajski and had more cabbage than anything else. Luckily we live in the times when spices and meat are available widely. So let's get cooking!

For Polish Hunter's Stew, I prefer to use slow-cooker but you can also simmer it in the pot on the stove.

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This recipe makes around 6 portions


  • 400g (14.1oz) of stewing diced beef (chuck, skirt, leg or flank)

  • 250g (8.8oz) of kiełbasa (I used podwawelska but any smoked sausage will do just fine)

  • 150g (5.3oz) of lardons ( chopped bacon also can be used)

  • 500g (17.6oz) of sauerkraut

  • 500g (17.6oz) of white cabbage sliced

  • a handful of dried boletus mushrooms

  • 2-3 prunes ( 6 if using canned)

  • 1 large onion, diced

  • 1 apple diced

  • 2 bay leaf

  • 4 allspice berries

  • 2tsp of marjoram

  • 1tsp of caraway

  • 1tsp of honey

  • 2tsp of salt

  • 0,5tsp ground black pepper

  • pinch of nutmeg

  • 1tbsp of tomato puree

  • 1 glass of dry red wine

  • 1L (1.05quarts) of water


1. Begin by hydrating the mushrooms in 1L of boiling water for around 15 minutes. When ready remove the mushrooms and pour the water into slow-cooker dish leaving behind the last 50ml of water (usually contains sand).

2. In the frying pan, sear the lardons and sausage, use high heat and do so until browned. Transfer meat to the slow-cooker leaving fat in the pan.

3. In the same pan brown the diced onions then transfer to the slow-cooker.

4. Next, brown the diced beef, do it in two batches then transfer to the crockpot.

5. Add all the remaining ingredients and cover with a lid, set the slow-cooker on high heat for 5 hours. After the first hour give it a good stir, you can repeat string every now and then (I love the aroma so I check every hour :)

6. When the bigos is ready, serve with sourdough bread or boiled potatoes. You can store it in the fridge for up to three days. You can also freeze it if you make a bigger batch.

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Check out useful equipment for this recipe:


  • Bigos tastes better when reheated on the next day, this applies to many meat dishes as with time protein breaks down to tasty amino acids like glutamate bringing more umami flavours.

  • Meat searing needs to be done quickly and in high temperature to prevent it from losing the juices from the inside of a cut, cooking meat in smaller batches can help to achieve that.

If you would like to make some tasty sourdough bread to go with your Bigos, you can check out my recipe for a sourdough starter here and sourdough bread here.

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Professional Chef Lukasz Babral

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