Bigos Krolewski (Polish Hunter's Stew)

5 from 1 vote

This Bigos Krolewski (Polish Hunter's Stew) is a rich and hearty dish that is very delicious. It is a traditional Polish dish made with kielbasa, cabbage, prunes, sauerkraut, apples, wild mushrooms, and spices braised in red wine for a perfect comfort food dish!

Prep Time25

Cook Time6

Total Time6 24

Course: Christmas, Main Course, Main Dish

Cuisine: Polish

Keyword: Bigos, Bigos Krolewski, Polish Hunter's Stew

Servings:

Calories: 488kcal

Ingredients

1 1/2 lbs Beef chuck
1 lbs Kielbasa krakowska smoked sausage
1 lbs Kabanosy Smoked sausage
1 lbs Ground pork
2 Onions diced
3 Carrots shredded
1 Celery root shredded
2 Parsnips shredded
10 cloves Garlic minced
1/2 bottle Red wine cabernet
32 oz Beef broth
2 Apples
1/4 lbs Wild mushrooms soaked overnight (keep the liquid)
1 Green cabbage medium
15 Prunes
4 Bay leaves
2 tbsp Galic granules
2 tbsp Onion granules
2 tbsp Basil dired
2 tbsp Dill dried
3 tbsp Majoram
2 tbsp Olive oil or avocado oil
4 oz Tomato paste
1 tbsp Black pepper
Salt to taste
32 oz Sauerkraut from Bubbies or Wildbrine - it is the best

Instructions

Soak the mushroom overnight and keep the water.
Dice the onion and brown it in the frying pan with minced garlic. Transfer to a large pot.
Cut sausages and meat into small cubes and toss them in the pot. Brown it. Then add ground pork and let it simmer for 10 minutes.
Shred the carrot, parsnip, celery root in the food processor and transfer to the pot.
Strain the mushroom and coarsely chop. Transfer to the pot.
Add beef stock and water from soaked mushrooms.
Chop cabbage and cube apples, and add them to the pot. Then, add prunes and spices along with wine.
Please wait until it boils, lower the heat to low-medium heat, and cook it for 4 hours.
After 4 hours, add sauerkraut and tomato paste. Mix well and cook for another 2 hours.
You can serve it immediately, but the stew is best after sitting in the fridge for at least 1 day.

Notes

Polish wild mushrooms

Nutrition