Bigos (Hunter's Stew) - Paleo

Instructions

1. 1Place the about 910 g of sauerkraut in a large bowl and cover with water. Let it soak for 30 minutes. After soaking, drain the sauerkraut thoroughly and then chop it coarsely.
2. 2Cut the about 450 g of pork shoulder into 2.54 cm cubes. Cut the about 225 g of beef into 2.54 cm cubes. Dice the 6 slices of bacon into small pieces. Peel and dice the 1 large onion. Slice the about 225 g of mushrooms.
3. 3Place a large, heavy-bottomed pot or Dutch oven over medium heat (about 165°C / about 165°C). Add the diced bacon and cook for 5-7 minutes, stirring occasionally, until it is crisp and has rendered its fat. Remove the crisp bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
4. 4Increase the heat to medium-high (190.6°C / 190°C). Add the about 450 g of pork shoulder cubes and the about 225 g of beef cubes to the pot. Brown the meat on all sides, which should take about 5-7 minutes. Do not overcrowd the pot; brown in batches if necessary. Remove the browned meat and set aside with the bacon.
5. 5Add the diced 1 large onion and the sliced about 225 g of mushrooms to the pot. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent and the mushrooms have released their liquid and started to brown.
6. 6Stir in the chopped about 910 g of sauerkraut, the about 170 g of dried plums, the 6 juniper berries, and the 2 tablespoons of tomato paste. Cook for 1 minute, stirring constantly, until the tomato paste is fragrant.
7. 7Pour in the 1 cup of beef broth and add the browned pork and beef back into the pot. Stir everything together. Bring the mixture to a boil over high heat (204.4°C / 204°C).
8. 8Once boiling, reduce the heat to low (122°C / 121°C), cover the pot tightly, and let the stew simmer for at least 1.5 hours, or up to 2 hours, until the pork and beef are very tender when pierced with a fork. Stir occasionally to prevent sticking.
9. 9Remove the pot from the heat. Stir in the reserved crisp bacon. Taste the stew and season with the 1 teaspoon of salt and 0.5 teaspoon of black pepper as needed. Let the stew rest for 5 minutes before serving.

Substitutions