Dairy-Free Hunter's Stew (Bigos)

Ingredients

• about 910 g Sauerkraut
• about 450 g Kielbasa Sausage
• about 450 g Pork Shoulder
• about 450 g Beef Chuck
• about 28.4 g Dried Mushrooms
• 2 medium Onion
• 1/2 cup Prunes
• 2 leaves Bay Leaves
• 1 tbsp Juniper Berries
• 1 cup Red Wine
• 2 cups Vegetable Broth
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 28.4 g dried mushrooms in a bowl and cover with hot water. Let them soak for 30 minutes. Once softened, drain the mushrooms, then finely chop them.
2. 2Cut the about 450 g pork shoulder and about 450 g beef chuck into 2.54 cm cubes. Slice the about 450 g kielbasa sausage into 1.27 cm thick rounds.
3. 3Dice the 2 medium onions. Measure out the 1/2 cup prunes.
4. 4Heat the 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Working in batches to avoid overcrowding, sear the about 450 g pork shoulder cubes and about 450 g beef chuck cubes until browned on all sides, about 5-7 minutes per batch. Remove the browned meat from the pot and set aside on a plate.
5. 5Add the diced 2 medium onions to the same pot. Cook, stirring often, until they are softened and translucent, about 5-7 minutes. Add the sliced about 450 g kielbasa sausage and cook for another 3-5 minutes, until it begins to brown slightly.
6. 6Return the seared about 450 g pork shoulder and about 450 g beef chuck to the pot with the onions and kielbasa. Add the about 910 g sauerkraut, the chopped about 28.4 g dried mushrooms, the 1/2 cup prunes, the 2 bay leaves, and the 1 tbsp juniper berries. Pour in the 1 cup red wine and the 2 cups vegetable broth. Stir everything to combine.
7. 7Bring the stew to a gentle simmer over medium-high heat (204.4°C / 200°C). Once simmering, reduce the heat to low (122°C / 120°C), cover the pot tightly, and let it cook for at least 2 hours, or up to 4 hours. Stir the stew occasionally, every 30-45 minutes, to prevent sticking. The stew is ready when the meats are very tender and the flavors have melded, which will be evident by a rich aroma and thick consistency.
8. 8Before serving, stir in the 1 tsp salt and 0.5 tsp black pepper. Taste and adjust seasoning if needed. Remove and discard the 2 bay leaves. Serve hot.

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