Keto Polish Hunter's Stew (Bigos)

Ingredients

• 32 oz Sauerkraut
• 1 lb Kielbasa sausage
• 6 strips Bacon
• 1 lb Pork shoulder
• 1 large Onion
• 8 oz Mushrooms
• 1 cup Beef broth
• 2 tbsp Tomato paste
• 2 tbsp Red wine vinegar
• 6 berries Juniper berries
• 2 leaves Bay leaf
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Prepare your ingredients: Cut the 6 strips of bacon into small pieces. Slice the 1 lb kielbasa sausage into 1/2-inch thick pieces. Cut the 1 lb pork shoulder into 1-inch cubes. Dice the 1 large onion. Slice the 8 oz mushrooms.
2. 2In a large, heavy-bottomed pot or Dutch oven, cook the 6 pieces of bacon over medium heat (350°F / 175°C) until they are crispy, about 5-8 minutes. Use a slotted spoon to remove the bacon from the pot and set it aside on a plate, leaving the rendered bacon fat in the pot.
3. 3Add the 1 lb pork shoulder cubes to the hot bacon fat in the pot. Cook over medium-high heat (375°F / 190°C), turning occasionally, until browned on all sides, about 6-8 minutes. Remove the browned pork from the pot and set it aside with the bacon.
4. 4Add the 1 lb sliced kielbasa sausage and the 1 diced large onion to the pot. Cook over medium heat (350°F / 175°C), stirring occasionally, until the onion is softened and lightly browned, about 5-7 minutes.
5. 5Add the 8 oz sliced mushrooms to the pot and cook, stirring, until they have softened, about 4-5 minutes.
6. 6Return the 1 lb browned pork shoulder and the 6 crispy bacon pieces to the pot. Add the 32 oz sauerkraut, 1 cup beef broth, 2 tbsp tomato paste, 2 tbsp red wine vinegar, 6 juniper berries, and 2 bay leaves. Stir everything together to combine.
7. 7Bring the mixture to a simmer over medium-high heat (375°F / 190°C). Once simmering, reduce the heat to low (250°F / 120°C), cover the pot tightly, and let it cook for at least 1.5 hours, or until the pork shoulder is very tender. Stir the stew occasionally to prevent sticking.
8. 8Remove the 2 bay leaves from the pot. Season the stew with 1/2 tsp salt and 1/4 tsp black pepper. Stir well before serving.

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