Whole30 Bigus (Polish Hunter's Stew)

Warm, hearty, and bursting with traditional Eastern European flavors, this Whole30 Bigus (Polish Hunter’s Stew) is a must-try comfort food with a healthy twist. Packed with tender chunks of pork shoulder and beef chuck roast, smoky bacon, and a mix of cabbage and tangy sauerkraut, this one-pot dish is simmered to perfection with fragrant spices like juniper berries, caraway seeds, and smoked paprika. Enhanced by the earthy depth of rehydrated dried mushrooms and the richness of bone broth, this stew is gluten-free, dairy-free, and Whole30-compliant, making it ideal for those following a clean eating lifestyle. Perfect for family dinners or meal prep, this iconic Polish recipe is as rich in flavor as it is in tradition.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 5 slices bacon
• 1 pound boneless pork shoulder
• 1 pound boneless beef chuck roast
• 1 large onion
• 4 garlic cloves
• 2 medium carrots
• 1 small head white cabbage
• 16 ounces sauerkraut
• 1 ounce dried mushrooms
• 2 bay leaves
• 1 teaspoon juniper berries
• 1 teaspoon caraway seeds
• 2 teaspoons smoked paprika
• 4 tablespoons tomato paste
• 3 cups bone broth or chicken stock
• 1 teaspoon black pepper
• 1 teaspoon salt

Directions

Step 1

Chop the bacon into 1-inch pieces. Slice the pork shoulder and beef chuck roast into 1-inch cubes. Dice the onion, mince the garlic, and slice the carrots into 1/4-inch rounds.

Step 2

Cut the cabbage into thin strips, discarding the core. Rinse and drain the sauerkraut, squeezing out as much liquid as possible. Rehydrate the dried mushrooms in 1/2 cup of hot water for 10 minutes, then chop them.

Step 3

In a large Dutch oven, heat the olive oil over medium heat. Add the bacon and cook until it begins to crisp, about 5 minutes.

Step 4

Add the pork and beef to the pot, browning the meat on all sides, about 5 minutes. Remove the meats and bacon, and set them aside.

Step 5

In the same pot, add the onion and carrots, cooking until the onion softens, about 4 minutes. Stir in the garlic and cook for another minute.

Step 6

Add the tomato paste, smoked paprika, and stir well to combine with the vegetables, cooking for another 2 minutes to enhance their flavors.

Step 7

Return the meats to the pot along with any accumulated juices. Stir in the sauerkraut, cabbage, mushrooms, and their soaking liquid.

Step 8

Add the bay leaves, juniper berries, caraway seeds, salt, and black pepper, then pour in the bone broth or chicken stock.

Step 9

Bring the mixture to a simmer, then cover the pot with a lid and transfer it to a preheated oven at 325°F (165°C). Cook for about 2 hours, or until the meats are tender and flavors meld together.

Step 10

Adjust seasoning with more salt or pepper to taste before serving.

Nutrition Facts

Serving size	(3005.9g)

Amount per serving	% Daily Value*
Calories	3439.9

Total Fat 241.0g	0%
Saturated Fat 83.5g	0%
Polyunsaturated Fat 7.2g
Cholesterol 760.8mg	0%
Sodium 7437.1mg	0%
Total Carbohydrate 121.0g	0%
Dietary Fiber 41.7g	0%
Total Sugars 45.8g
Protein 225.0g	0%

Vitamin D 24.5IU	0%
Calcium 602.9mg	0%
Iron 32.0mg	0%
Potassium 6655.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.0%

Protein: 25.3%

Carbs: 13.6%