Paleo Polish Hunter's Stew (Bigos)

Ingredients

• 1 lb Pork Shoulder
• 1 lb Beef Chuck
• 1 lb Kielbasa Sausage (Paleo)
• 2 cups Cauliflower Rice
• 2 cups Sauerkraut
• 1 small head Cabbage
• 1 large Onion
• 8 oz Mushrooms
• 2 tbsp Tomato Paste
• 4 cups Beef Broth
• 2 tbsp Olive Oil
• 1 tbsp Juniper Berries
• 2 leaves Bay Leaves
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Prepare your ingredients: Cut the 1 lb Pork Shoulder and 1 lb Beef Chuck into 1-inch cubes. Slice the 1 lb Paleo Kielbasa Sausage into rounds. Dice the 1 large Onion. Slice the 8 oz Mushrooms. Shred the 1 small head Cabbage.
2. 2In a large, heavy-bottomed pot or Dutch oven, heat the 2 tbsp Olive Oil over medium-high heat (400°F / 200°C). Brown the 1 lb Pork Shoulder and 1 lb Beef Chuck in batches until they have a nice brown crust on all sides, about 5-7 minutes per batch. Remove the browned meat from the pot and set it aside on a plate.
3. 3Add the sliced 1 lb Paleo Kielbasa Sausage to the same pot. Cook until browned on both sides, about 3-5 minutes. Remove the kielbasa and set it aside with the pork and beef.
4. 4Add the diced 1 large Onion to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the sliced 8 oz Mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
5. 5Stir in the 2 tbsp Tomato Paste and cook for 1 minute, stirring constantly, until it darkens slightly.
6. 6Return the browned 1 lb Pork Shoulder, 1 lb Beef Chuck, and 1 lb Paleo Kielbasa Sausage to the pot. Add the 2 cups Sauerkraut, the shredded 1 small head Cabbage, the 2 cups Cauliflower Rice, the 4 cups Beef Broth, the 1 tbsp Juniper Berries, and the 2 Bay Leaves. Stir everything to combine.
7. 7Bring the mixture to a boil over high heat (400°F / 200°C). Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for at least 1.5 hours (90 minutes), or until the pork and beef are very tender when pierced with a fork. Stir occasionally to prevent sticking.
8. 8Remove the 2 Bay Leaves from the stew. Season the stew with 1 tsp Salt and 0.5 tsp Black Pepper, tasting to adjust if needed. Serve hot.

Substitutions

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