Keto Bigos (Hunter's Stew)

Ingredients

• about 1360 g Sauerkraut
• about 450 g Pork shoulder
• about 225 g Kielbasa sausage
• about 225 g Beef
• about 28.4 g Dried mushrooms
• 2 medium Onion
• 4 cloves Garlic
• 1 cup Red wine
• 2 cups Beef broth
• 6 slices Bacon
• 2 tbsp Tomato paste
• 1 tsp Juniper berries
• 2 leaves Bay leaf
• 0.5 tsp Caraway seeds
• 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 heatproof bowl and cover with 2 cups of warm water. Let them soak for 30 minutes. Once softened, drain the mushrooms, reserving the 2 cups of soaking liquid, and chop them into small pieces.
2. 2Cut the about 450 g pork shoulder into 2.54 cm cubes. Cut the about 225 g beef into 2.54 cm cubes. Dice the 6 slices bacon into 1.27 cm pieces. Peel and dice the 2 medium onions into 1.27 cm pieces.
3. 3Slice the about 225 g kielbasa sausage into 1.27 cm thick rounds.
4. 4Place a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 190°C / 190°C). Add the 6 slices of diced bacon and cook until crispy, about 5-7 minutes. Use a slotted spoon to remove the crispy bacon and set it aside on a plate lined with paper towels, leaving the rendered fat in the pot.
5. 5Add the about 450 g cubed pork shoulder and about 225 g cubed beef to the hot bacon fat in the pot. Sear the meat on all sides until browned, about 5-8 minutes. Remove the browned meat from the pot and set it aside with the bacon.
6. 6Add the 2 diced onions to the pot and cook over medium heat (162.8°C / 160°C) until softened and lightly golden, about 5-7 minutes. Add the 4 cloves of minced garlic and cook for 1 minute more until fragrant.
7. 7Return the browned pork shoulder and beef to the pot. Add the about 1360 g sauerkraut (drained if very wet), the sliced about 225 g kielbasa, the chopped about 28.4 g soaked mushrooms, the 2 tbsp tomato paste, 1 tsp juniper berries, 2 bay leaves, and 0.5 tsp caraway seeds. Stir everything together.
8. 8Pour in the 1 cup red wine, 2 cups beef broth, and the reserved 2 cups of mushroom soaking liquid. Stir well to combine all ingredients. Increase the heat to high and bring the mixture to a boil.
9. 9Once boiling, reduce the heat to low, cover the pot, and let the stew simmer gently for at least 2 hours, or up to 4 hours. Stir occasionally to prevent sticking. The stew is ready when the meat is very tender and the flavors have blended well. Remove the bay leaves before serving.
10. 10Season the stew with 1 tsp salt and 0.5 tsp black pepper. Serve the Keto Bigos hot, garnished with the reserved crispy bacon.

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