Gluten-Free Polish Hunter's Stew (Bigos)

Instructions

1. 1Place the about 28.4 g dried mushrooms in a medium bowl and cover them completely with hot water. Let the mushrooms soak for at least 30 minutes, or until they are soft and pliable. Once softened, drain the mushrooms and chop them into 1.27 cm pieces.
2. 2Cut the about 450 g pork shoulder and the about 450 g beef chuck into uniform 2.54 cm cubes. Slice the about 450 g smoked sausage (kielbasa) into 1.27 cm thick rounds. Chop the 2 medium onions into 1.27 cm pieces.
3. 3Heat the 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Add the about 450 g pork shoulder cubes and about 450 g beef chuck cubes in batches, browning them for 5-7 minutes per batch until well-seared on all sides. Remove the browned meat from the pot and set it aside in a clean bowl.
4. 4Add the chopped 2 medium onions to the same pot. Sauté the onions over medium heat (148.9°C / 150°C) for 8-10 minutes, stirring occasionally, until they are soft and translucent.
5. 5Add the about 910 g sauerkraut, the chopped about 28.4 g soaked mushrooms, the 1/2 cup prunes, the 2 bay leaves, the 4 allspice berries, and the 6 juniper berries to the pot with the softened onions. Stir all ingredients together to combine them thoroughly.
6. 6Return the browned about 450 g pork shoulder and about 450 g beef chuck to the pot. Pour in the 1 cup red wine. Add enough water to just cover all the ingredients in the pot. Increase the heat to medium-high (162.8°C / 160°C) and bring the mixture to a gentle simmer.
7. 7Once the stew is simmering, reduce the heat to low (121.1°C / 120°C). Cover the pot tightly with a lid and let the stew simmer for 1 hour. After 1 hour, add the sliced about 450 g smoked sausage (kielbasa) to the pot, stir gently, and continue to simmer, covered, for another 1 to 3 hours, for a total of 2 to 4 hours of simmering time. Stir the stew occasionally, every 30-45 minutes, to prevent it from sticking to the bottom of the pot.
8. 8The stew is ready when the pork and beef are very tender and easily pull apart with a fork. Before serving, remove and discard the 2 bay leaves, 4 allspice berries, and 6 juniper berries. Stir in the 1 tsp salt and 1/2 tsp black pepper.

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