Bigos (Hunter's Stew)

Bigos (Hunter's Stew)

MJ46NY 4

"A traditional Polish stew using pork, kielbasa, and sauerkraut. Great for a cold winters day. Well worth the time it takes to make it!"


3 h 45 m servings 356 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 978 mg
  • 39%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
  3. Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.
  4. Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
  5. Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.
  6. Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.
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  1. 28 Ratings


My exhusband is from Poland and made this often. I have made this recipe several times now and my sons say its better then their fathers. I followed the directions exactly the first time. Now...

Um, it's a very generic, salty dish that doesn't bear much of a similarity to the Polish hunter's stew, contrary to what others wrote below. As an authentic bigos, it should at least have 2 chop...

I am Polish and had bigos many many times. I have never seen wine as an ingredient of any traditional Polish dish - not in that climate! And Worcestershire sauce? Never even heard of it until I ...

I had to make a few changes due to personal preferences, and what I had on hand (I'll be honest, for me, the days of making a special trip to the store to buy ingredients I may or may not use ag...

original recipe don't leave out the kraut or paste! Those are the key ingredients. Drop in some bay leaves!

The more meat you add the better! Just like Babcia used to make. I also add 1cup of chopped prunes. Love it! The longer you cook it the better. Cooling it off and warming it up again for a fe...

This recipe is super! Though not wishing to be contrarian, please note that Genevieve's negative review is misinformed. I'm a bigos aficionado having visited Poland about 50 times and consumed...

Yup, this is the authentic Bigos! The longer you cook it, the better, and it gets better after a day or so in the fridge. It's a labor of love! Getting dried mushrooms is a bit tricky. Look ...

I am polish and this was great! I did not bake it but just let it cook in one pot, the way my mom makes it and added a little bit of shredded apples to it. Served it at a Christmas party and it ...