Bigos Królewski - Polish Hunters Stew
Updated: Nov 17
This traditional Polish stew goes back to the times of 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 this recipe, I use slow-cooker but you can also simmer it on the stove.
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 to 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.
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, you can find my recipe for a sourdough starter here.