Gluten-Free Bigus (Polish Hunter's Stew)
Dive into the bold, comforting flavors of Gluten-Free Bigus, a traditional Polish Hunter's Stew reimagined for a gluten-free diet. This hearty one-pot dish is loaded with tender chunks of pork shoulder, smoky gluten-free kielbasa, and crispy bacon, all simmered alongside tangy sauerkraut, green cabbage, and savory dried mushrooms. Infused with aromatic juniper berries, bay leaves, and a touch of tomato paste for depth, this slow-cooked stew delivers a symphony of rich, rustic flavors. Perfect for cooler months, it’s a naturally gluten-free taste of Poland that pairs wonderfully with gluten-free bread or creamy mashed potatoes. Treat your family to a slice of Eastern European heritage with this soul-warming classic!
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Ingredients
- 500 grams Boneless pork shoulder
- 300 grams Kielbasa (gluten-free)
- 200 grams Bacon
- 500 grams Sauerkraut
- 200 grams Green cabbage
- 1 medium Onion
- 1 large Carrot
- 3 cloves Garlic cloves
- 50 grams Dried mushrooms
- 2 leaves Bay leaves
- 5 berries Juniper berries
- 2 tablespoons Tomato paste
- 500 milliliters Beef stock
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
1. Preheat your oven to 325°F (165°C).
Step 2
2. Chop the boneless pork shoulder into 2-inch cubes, slice the kielbasa into 1/2-inch pieces, and cut the bacon into small strips.
Step 3
3. Rinse the sauerkraut under cold water and squeeze to drain. Set it aside.
Step 4
4. Finely shred the green cabbage and set it aside.
Step 5
5. Slice the onion and carrot, and mince the garlic cloves.
Step 6
6. In a large pot or Dutch oven, heat vegetable oil over medium heat. Add the bacon and cook until crisp. Remove bacon bits and set aside, leaving the fat in the pot.
Step 7
7. Increase the heat to medium-high and sear the pork shoulder cubes until browned on all sides. Remove and set aside.
Step 8
8. In the same pot, add the kielbasa slices and cook until slightly browned. Remove and set aside.
Step 9
9. Add the sliced onion to the pot and cook until translucent, then add the minced garlic and cook for another minute.
Step 10
10. Stir in the tomato paste and cook for 2 minutes until it starts to caramelize.
Step 11
11. Add the sauerkraut, shredded cabbage, carrot, reserved bacon, and browned meats back into the pot.
Step 12
12. Pour in the beef stock and add dried mushrooms, bay leaves, and juniper berries. Stir everything together.
Step 13
13. Season the stew with salt and black pepper.
Step 14
14. Bring the pot to a gentle simmer, cover with a lid, and transfer to the preheated oven.
Step 15
15. Cook in the oven for 2 hours, stirring occasionally.
Step 16
16. Remove the bay leaves and juniper berries before serving.
Step 17
17. Serve hot with your favorite gluten-free bread or mashed potatoes.
Nutrition Facts
| Serving size | (2560.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3829.8 |
| Total Fat 286.0g | 0% |
| Saturated Fat 97.2g | 0% |
| Polyunsaturated Fat 31.3g | |
| Cholesterol 794.5mg | 0% |
| Sodium 13775.2mg | 0% |
| Total Carbohydrate 114.4g | 0% |
| Dietary Fiber 35.9g | 0% |
| Total Sugars 33.7g | |
| Protein 212.1g | 0% |
| Vitamin D 52IU | 0% |
| Calcium 506.5mg | 0% |
| Iron 21.2mg | 0% |
| Potassium 6018.2mg | 0% |
Source of Calories