Polish Hunter's Stew

local_grocery_store Ingredients

• 8 slices Bacon, diced
• 1 Onion, chopped
• 4 cloves Garlic, minced
• 1 pound Sauerkraut, rinsed and drained
• 1/2 head Cabbage, shredded
• 1 pound Kielbasa, sliced
• 1 pound Pork Shoulder, cubed
• 1 pound Beef Stew Meat, cubed
• 2 tablespoons Tomato Paste
• 1/4 cup Dried Mushrooms, soaked in hot water and chopped
• 1/4 cup Dried Plums, chopped
• 2 Bay Leaves
• 1 tablespoon Juniper Berries
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 1 teaspoon Sugar
• 1/2 cup Red Wine
• 2 cups Water

restaurant_menu Method

1. 1.In a large pot, cook the diced bacon until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
2. 2.Add the chopped onion and minced garlic to the pot and sauté until softened.
3. 3.Add the sauerkraut and shredded cabbage to the pot, stirring well to combine.
4. 4.Add the sliced kielbasa, cubed pork shoulder, and cubed beef stew meat to the pot. Cook until the meats are browned.
5. 5.Stir in the tomato paste, soaked and chopped dried mushrooms, chopped dried plums, bay leaves, juniper berries, salt, pepper, and sugar.
6. 6.Pour in the red wine and water. Bring the mixture to a boil, then reduce the heat to low and simmer for 2 hours, stirring occasionally.
7. 7.Serve the Polish Hunter's Stew hot, garnished with the crispy bacon.
8. 8.Enjoy this hearty and flavorful dish!

lightbulb_outline Tips

• chevron_rightYou can make this stew in advance and let it sit overnight to allow the flavors to meld together even more.
• chevron_rightServe the stew with crusty bread to soak up all the delicious juices.
• chevron_rightFeel free to add other meats or vegetables to customize the stew to your liking.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days or frozen for later enjoyment.