Hearty Polish Bigos: Hunter's Stew

1.In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2.Add the minced garlic and sauté for an additional minute until fragrant.

3.Increase the heat to medium-high and add the pork shoulder and beef chuck. Brown the meat on all sides, about 8-10 minutes.

4.Stir in the sliced smoked sausage and kielbasa, cooking for another 5 minutes until they are slightly browned.

5.Add the drained sauerkraut and chopped fresh cabbage to the pot, mixing well with the meats.

6.Pour in the beef broth and red wine, then add the tomato paste, paprika, caraway seeds, thyme, bay leaf, salt, and pepper. Stir to combine all ingredients thoroughly.

7.Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for at least 1.5 to 2 hours, stirring occasionally. The longer it simmers, the better the flavors meld together.

8.After simmering, taste and adjust seasoning with more salt and pepper if needed. Remove the bay leaf before serving.