Bigos (Hunter's Stew)

Instructions

1. 1Place the 0.5 cup dried mushrooms in a heatproof bowl and cover with hot water. Let them soak for at least 30 minutes. Once softened, drain the mushrooms, making sure to reserve the soaking liquid. Chop the rehydrated mushrooms into small pieces.
2. 2Cut the about 450 g pork shoulder and the about 225 g beef into 2.54 cm cubes. Slice the about 450 g kielbasa sausage into 1.27 cm thick rounds.
3. 3Peel and finely chop the 2 medium onions. Shred the about 450 g fresh cabbage.
4. 4Heat the 2 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Brown the about 450 g pork shoulder and about 225 g beef in batches, ensuring not to overcrowd the pot. Once browned, remove the meats from the pot and set them aside.
5. 5Add the chopped 2 medium onions to the same pot and cook, stirring occasionally, until they are softened and translucent, about 5-7 minutes. Add the about 910 g sauerkraut, the shredded about 450 g fresh cabbage, the chopped mushrooms, the reserved mushroom soaking liquid, the browned pork shoulder and beef, the sliced kielbasa sausage, the 0.5 cup dried plums, the 1 cup red wine, the 2 leaves bay leaves, the 4 allspice berries, the 6 juniper berries, the 1 teaspoon salt, and the 0.5 teaspoon black pepper. Stir everything together to combine.
6. 6Bring the stew to a boil over medium-high heat (204.4°C / 200°C). Once boiling, reduce the heat to low (122°C / 120°C), cover the pot tightly, and let it simmer for at least 2 hours, or up to 4 hours. Stir occasionally to prevent sticking. The stew is ready when the meats are tender and the flavors have melded, which you can tell by the rich aroma and the stew's thickened consistency.
7. 7Before serving, carefully remove and discard the 2 bay leaves, 4 allspice berries, and 6 juniper berries from the stew. Taste the stew and add more salt and pepper if needed.

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