Bigos (Hunter's Stew) - Dairy-Free

Ingredients

• 2 lb Sauerkraut
• 1 lb White Cabbage
• 1 lb Smoked Sausage (Kielbasa)
• 1 lb Pork Shoulder
• 1 lb Beef Chuck
• 0.5 cup Dried Plums
• 0.5 cup Dried Mushrooms
• 2 medium Onion
• 2 tablespoons Tomato Paste
• 1 cup Red Wine
• 2 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 2 leaves Bay Leaves
• 4 berries Allspice Berries
• 6 berries Juniper Berries
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Rinse sauerkraut and drain. Chop white cabbage. Cut smoked sausage, pork shoulder, and beef chuck into bite-sized pieces.
2. 2Soak dried plums and mushrooms in hot water for 30 minutes. Drain and chop.
3. 3Chop onions and sauté in olive oil until softened. Add meats and brown on all sides.
4. 4In a large pot, combine sauerkraut, white cabbage, browned meats, soaked plums, soaked mushrooms, tomato paste, red wine, vegetable broth, bay leaves, allspice, juniper berries, salt, and pepper.
5. 5Bring to a boil, then reduce heat and simmer for 2 hours, or until the meats are tender and the flavors have melded.
6. 6Taste and adjust seasoning as needed. Remove bay leaves and juniper berries before serving.

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