Bigos (Polish Hunter's Stew)

Ingredients

Bacon

4 slices, diced

Pork shoulder

1 pound, cut into cubes

Beef stew meat

1 pound, cut into cubes

Kielbasa sausage

1 pound, sliced

Onion

1 large, chopped

Garlic

3 cloves, minced

Sauerkraut

2 cups, drained and rinsed

Dried mushrooms

1 cup, soaked in warm water

Tomato paste

2 tablespoons

Bay leaves

2

Juniper berries

5, crushed

Allspice berries

5, crushed

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot, heat the diced bacon over medium heat until crispy. Remove the cooked bacon and set aside, leaving the rendered fat in the pot.
2. In the same pot, add the cubed pork shoulder and beef stew meat to brown on all sides. This step adds depth of flavor to the stew.
3. Once the meat is browned, add the chopped onion and minced garlic. Sauté until the onion is translucent and softened, about 5 minutes.
4. Drain the sauerkraut and rinse it under cold water to reduce its acidity. Add the sauerkraut to the pot and stir to combine.
5. Incorporate the sliced kielbasa sausage, soaked dried mushrooms (plus the soaking liquid), tomato paste, bay leaves, crushed juniper berries, and crushed allspice berries into the pot.
6. Season generously with salt and pepper to taste, and stir everything well.
7. Cover the pot and reduce the heat to low, allowing the stew to simmer for about 3 hours. Stir occasionally to prevent sticking and to meld the flavors.
8. Before serving, stir in the reserved crispy bacon for added crunch and flavor.
9. Serve hot with crusty bread or boiled potatoes to soak up the delicious broth. Enjoy!