Robust Polish stew with cabbage, meats, mushrooms, and spices, ideal for large gatherings or freezing.
# What You Need:
→ Meats
01 - 1.1 lbs pork shoulder, cut into 3/4 inch cubes
02 - 1.1 lbs beef chuck, cut into 3/4 inch cubes
03 - 14 oz kielbasa or smoked sausage, sliced
04 - 7 oz bacon, diced
→ Vegetables & Fruit
05 - 2.2 lbs sauerkraut, rinsed and drained
06 - 1.1 lbs green cabbage, shredded
07 - 2 large onions, diced
08 - 2 tart apples, peeled and diced
09 - 3 cloves garlic, minced
→ Mushrooms
10 - 1.8 oz dried wild mushrooms (e.g., porcini), soaked 30 minutes in hot water, drained and chopped
11 - 9 oz fresh mushrooms, sliced
→ Liquids
12 - 1 2/3 cups dry red wine
13 - 2 cups beef or chicken stock
→ Spices & Seasoning
14 - 2 bay leaves
15 - 1 tsp black peppercorns
16 - 5 allspice berries
17 - 1 tbsp marjoram
18 - 1 tsp caraway seeds
19 - Salt and ground black pepper, to taste
20 - 2 tbsp tomato paste
21 - 2 tbsp vegetable oil or lard
→ Optional
22 - 4 to 6 prunes, pitted and chopped
# How To Make It:
01 - Heat oil or lard in a large heavy-bottomed pot over medium heat. Add diced bacon and cook until golden and crisp. Remove bacon and reserve rendered fat in the pot.
02 - In batches, brown pork shoulder and beef chuck cubes in the reserved bacon fat over medium-high heat. Remove browned meat and set aside with bacon.
03 - Add diced onions to the pot and sauté until translucent, approximately 5 minutes. Stir in minced garlic and cook for an additional minute.
04 - Incorporate fresh and soaked dried mushrooms into the pot. Cook until softened and fragrant, about 5 minutes.
05 - Add sauerkraut, shredded cabbage, diced apples, browned meats, and cooked bacon to the pot. Mix thoroughly to combine.
06 - Pour in dry red wine, beef or chicken stock, and reserved mushroom soaking liquid if any. Stir in tomato paste, bay leaves, black peppercorns, allspice berries, marjoram, caraway seeds, and prunes if using.
07 - Bring mixture to a gentle simmer. Cover and cook on low heat for 2 to 2.5 hours, stirring occasionally to prevent sticking.
08 - After 1 hour of simmering, add sliced kielbasa. Continue simmering, adding extra stock or water as needed to maintain moisture and prevent burning.
09 - Remove bay leaves and allspice berries. Season with salt and freshly ground black pepper as desired.
10 - Allow the stew to cool before portioning into containers for freezing, or serve immediately accompanied by crusty bread.
