Gluten-Free Polish Hunter's Stew (Bigos) with Smoked Paprika

Ingredients

• 2 cups Sauerkraut, rinsed and drained
• 2 cups Green Cabbage, shredded
• 1 pound Pork Shoulder, cubed
• 8 oz Polish Sausage (Kielbasa), gluten-free, sliced
• 8 oz Smoked Sausage, gluten-free, sliced
• 1 medium Onion, chopped
• 1/2 cup Dried Plums, pitted and chopped
• 1/2 cup Red Wine
• 4 cups Beef Broth, gluten-free
• 2 tablespoons Tomato Paste
• 1 tablespoon Smoked Paprika
• 2 each Bay Leaf
• 1 teaspoon Caraway Seeds
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat (350°F / 175°C). Add the 1 pound of pork shoulder, cut into 1-inch cubes, and brown it on all sides until it has a nice crust, about 5-7 minutes. Remove the browned pork from the pot and set it aside on a plate.
2. 2Add the 1 medium onion, chopped, to the same pot. Cook, stirring occasionally, until the onion is softened and looks translucent, about 5 minutes. Add the 2 cups of sauerkraut and 2 cups of green cabbage, shredded, to the pot. Cook for another 5 minutes, stirring occasionally, until the cabbage begins to soften.
3. 3Return the 1 pound of browned pork shoulder to the pot. Add the 8 oz of gluten-free Polish sausage, sliced, and the 8 oz of gluten-free smoked sausage, sliced. Stir everything together.
4. 4Stir in the 1/2 cup of dried plums, pitted and chopped, 1/2 cup of red wine, 4 cups of gluten-free beef broth, 2 tablespoons of tomato paste, 1 tablespoon of smoked paprika, 2 bay leaves, and 1 teaspoon of caraway seeds. Stir well to combine all the ingredients and scrape up any browned bits from the bottom of the pot.
5. 5Increase the heat to medium-high (400°F / 200°C) and bring the stew to a boil. Once boiling, reduce the heat to low (200°F / 95°C), cover the pot tightly with a lid, and let it simmer gently for at least 2 hours. Stir the stew occasionally, about every 30 minutes, to prevent it from sticking to the bottom of the pot. The stew is ready when the pork is very tender and the flavors have melded together.
6. 6Before serving, carefully remove and discard the 2 bay leaves from the pot. Season the stew with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to your liking. This dish is best served hot and tastes even better when reheated the next day.

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