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Hunter's Stew (Bigos Mysliwski — Poland)

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  • 6 pounds canned sauerkraut
  • 1/4 pound bacon or salt pork, diced
  • 3 large onions, chopped
  • 3 tart apples, peeled and chopped
  • 2 cups beef broth
  • 1 cup sherry or dry red wine
  • Salt, pepper, sugar, to taste
  • 3 to 4 pound roast or braised meats
  • 1 bay leaf


  1. Rinse sauerkraut in cold water and squeeze out juice well, reserving some of the juice. Put sauerkraut in large kettle over low heat.
  2. Meanwhile, render the bacon or salt pork. Add bacon bits to sauerkraut.
  3. Sauté onions in bacon fat until golden; add chopped apples and cook until slightly browned. Add all to the kettle. Add diced meats and all the meat juices. Add enough beef broth, bay leaf, salt, pepper, a little sugar and some of the sauerkraut juice for tartness. Simmer slowly for 1 to 1 1/2 hours.
  4. Add wine and let stew bubble up. Cover and let stand until ready to use.