Bigos (Hunter's Stew)

Instructions

1. 1If your about 910 g sauerkraut is too sour for your liking, rinse it under cold water. Chop the 1 medium head fresh cabbage into bite-sized pieces. Measure out 0.5 cup dried mushrooms and soak them in hot water for 30 minutes. After soaking, drain the mushrooms and chop them. Chop the 2 medium onions.
2. 2Cut the about 450 g pork shoulder into 2.54 cm cubes. Cut the about 450 g beef chuck into 2.54 cm cubes. Slice the about 225 g kielbasa sausage into 0.635 cm thick rounds.
3. 3Heat the 2 tbsp lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 175°C. Add the cubed pork shoulder and beef chuck in batches, being careful not to overcrowd the pot. Brown the meat on all sides until it has a nice crust, about 5-7 minutes per batch. Remove the browned meat from the pot and set it aside on a plate.
4. 4Add the chopped 2 medium onions to the same pot. Cook, stirring occasionally, until the onions are softened and translucent, about 5 minutes. They should smell sweet and look slightly golden.
5. 5Return the browned pork and beef to the pot. Add the sliced about 225 g kielbasa sausage, the chopped 0.5 cup dried mushrooms, the chopped 1 medium head fresh cabbage, and the about 910 g sauerkraut. Pour in 1 cup red wine and 4 cups beef broth. Add the 0.5 cup prunes, 3 bay leaves, 6 allspice berries, and 6 juniper berries. Stir everything together to combine.
6. 6Bring the stew to a boil over medium-high heat, about 100°C. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer gently for at least 2 hours, or up to 4 hours. Stir the stew occasionally to prevent sticking. The stew is ready when the meats are very tender and the flavors have melded, which you can tell by the rich aroma and the softened texture of the cabbage and meat.
7. 7Before serving, carefully remove and discard the 3 bay leaves, 6 allspice berries, and 6 juniper berries from the pot. Taste the stew and add 1 tsp salt and 0.5 tsp black pepper if needed, stirring well to distribute the seasoning.
8. 8Serve the Bigos hot. It is a hearty main dish on its own.

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