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Bigos (hunter's stew)
Serves: 6
Prep time: 30 minsTotal time: 
Recipe photography by Ant Duncan
Bigos (hunter's stew)
Pronounced ‘bee-goss’, this flexible and forgiving stew is based on a traditional Polish recipe. The flavour is even better the next day
Serves: 6
Prep time: 30 minsTotal time:
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Nutritional information (per serving)
Calories
612Kcal
Fat
45gr
Saturates
17gr
Carbs
14gr
Sugars
13gr
Fibre
5gr
Protein
35gr
Salt
3.7gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Ingredients
- 15g dried porcini
- 400ml hot beef stock*
- 500g pork belly slices, cut into chunky cubes
- 400g Polish bacon, roughly chopped (we used Morliny Boczek)
- 250g Polish sausage*, thickly sliced (we used Krakus Podwawelska)
- 1 tbsp rapeseed oil
- 2 onions, sliced
- 3 tbsp tomato purée
- 2 tsp juniper berries, roughly bruised
- 2 bay leaves
- 1 tbsp dried marjoram
- 1 tsp paprika
- ½ tsp ground allspice
- 1 eating apple, grated
- 250g sauerkraut
- 125g dried prunes
- a handful of fresh dill, roughly chopped
- mashed potato, to serve
Step by step
- Add the dried mushrooms to the hot beef stock and leave to soak for 15 minutes.
- Heat a large flameproof casserole over a medium heat and fry the pork belly pieces for 5 minutes until browned all over, then remove to a plate. Repeat with the bacon and cook for another 5 minutes. Finally, fry the thickly sliced sausage for 3-4 minutes, and transfer to the plate.
- Add the oil to the pan and fry the onions for 6-8 minutes or until soft and starting to caramelise. Add the tomato purée, juniper, bay leaves, marjoram, paprika and allspice and continue to cook for 2-3 minutes, stirring. Return all the browned meat to the pan, along with the apple and sauerkraut. Cover and simmer gently for an hour, then add the prunes. Continue to cook, uncovered, for a further 5-10 minutes, or until the liquid is saucy.
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Serve garnished with the dill, alongside some buttery mash. Leftovers keep in the fridge for up to 4 days, or can be frozen. *Use gluten-free stock and sausage if required.To storeLeftovers keep in the fridge for up to 4 days, or can be frozen.