germanmedium

Bigos (Polish hunter's stew)

Name: Bigos (Polish hunter's stew)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: german
Ingredients: 1 sliced White Cabbage; 250 ml Beef Stock; 100 g Mushrooms; 2 tablespoons Lard; 400 g German Sausages; 250 g Bacon; 2 chopped Onion; 750 g Beef; 200 g Prunes; 1 Bay Leaf; 2 Cloves; 12 Peppercorns; 4 Juniper Berries; 4 Allspice Berries; 90 ml Red Wine; 2 tablespoons Tomato Puree

A classic Polish beef from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

5752

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Polish Beef in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/bigos

Ingredients

1 slicedWhite Cabbage
250 mlBeef Stock
100 gMushrooms
2 tablespoonsLard
400 gGerman Sausages
250 gBacon
2 choppedOnion
750 gBeef
200 gPrunes
1Bay Leaf
2Cloves
12Peppercorns
4Juniper Berries
4Allspice Berries
90 mlRed Wine
2 tablespoonsTomato Puree

Instructions

01
Put the cabbage in a heavy casserole dish, add the stock and cook over a low heat for about 50 mins, until tender.
02
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.
03
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.