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Easy Hearty Bigos Polish Hunter’s Stew Slow Cooker Recipe for Beginners

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A simplified, beginner-friendly version of the traditional Polish Bigos Hunter’s Stew made in a slow cooker. This hearty stew combines sauerkraut, cabbage, kielbasa, and pork shoulder for a rich, tangy, and comforting meal.

Ingredients

Scale
  • 3 cups sauerkraut, drained well
  • 1 small head fresh cabbage, shredded
  • 1 pound kielbasa sausage, sliced
  • 1 pound pork shoulder or stew meat, cubed
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups beef broth
  • 2 bay leaves
  • 1 teaspoon allspice berries
  • Black pepper, to taste
  • Salt, to taste
  • Optional: 1/4 cup dried mushrooms, soaked and chopped

Instructions

  1. Rinse and drain the sauerkraut well to avoid excess sourness. Shred the cabbage finely and dice the onion. Slice the kielbasa into bite-size rounds and cube the pork shoulder.
  2. If using dried mushrooms, soak them in warm water for about 10 minutes until softened, then chop roughly.
  3. Optional but recommended: Heat a skillet over medium-high heat and brown the pork cubes and sausage slices in batches to build flavor. Skip this step if in a hurry.
  4. In the same skillet, add a splash of oil and cook the onion until translucent, then stir in the garlic for another minute.
  5. Add the sauerkraut, shredded cabbage, browned meats, sautéed onions and garlic, tomato paste, beef broth, bay leaves, allspice, salt, and pepper to the slow cooker. Stir gently to mix.
  6. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the meat is tender and flavors meld.
  7. Taste and adjust salt and pepper as needed. Remove bay leaves before serving.
  8. If stew is too liquidy, uncover the slow cooker for the last 30 minutes to thicken. Stir once or twice during cooking if possible to prevent sticking.

Notes

Searing the meat before slow cooking adds caramelized flavor but can be skipped for convenience. Drain sauerkraut well to avoid excess sourness and watery stew. Use fresh cabbage for better texture. Adjust salt carefully as sauerkraut and sausage add saltiness. Stir once or twice during cooking to prevent sticking. Leftovers taste better the next day. Can add a splash of apple cider vinegar or honey to balance flavors if needed.

Nutrition

Keywords: Bigos, Polish stew, Hunter’s stew, slow cooker recipe, kielbasa, sauerkraut, cabbage, comfort food, easy stew, beginner recipe

Find it online: https://rowanrecipes.com/easy-hearty-bigos-polish-hunters-stew-slow-cooker-recipe-for-beginners/