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5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 3 hours 15 mins
  • Total Time: 3 hours 25 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Polish


Bigos is a popular Polish stew which is usually made out cabbage and meat. Like the Burgoo it differs in preparation from region to region and from family to family.


  • 600g beef, cubed
  • 200g sausages, sliced
  • 200g smoked ham
  • 100g bacon, chopped
  • 300g sauerkraut, washed and drained
  • 68 pcs dried mushrooms (porcini or shiitake)
  • 8 pcs pitted prunes, chopped
  • 2 apples, cored and cubed
  • 1 large tomato, chopped
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 tsp allspice
  • 3 pcs bay leaves
  • 1 tbsp peppercorns
  • 45 cups water
  • salt
  • oil


  1. In a heavy skillet add small amount of oil then cook bacon until brown and crispy. Remove the bacon then set aside.
  2. Add the beef and smoked ham then brown on all sides. Remove meat from skillet then set aside.
  3. Sauté garlic and onions then deglaze with 1/2 cup of water.
  4. Add the meat and bacon in the skillet then pour everything in a large pot.
  5. Combine all remaining ingredients then bring it to a boil, turn heat to low then let it simmer for 2 to 3 hours. Check it regularly and add water if needed.


Flavour improves with time so best time to consume the stew is on its third day.