Traditional Polish stew with sauerkraut, smoked meats, apples, and mushrooms for rich, warming flavors.
# What You’ll Need:
→ Meats
01 - 1.54 lb pork shoulder, cut into 0.8 inch cubes
02 - 0.88 lb smoked kielbasa (Polish sausage), sliced
03 - 0.66 lb beef chuck, cut into 0.8 inch cubes
04 - 0.44 lb bacon, diced
05 - 0.44 lb smoked ham, diced
→ Vegetables & Fruits
06 - 3.3 lb sauerkraut, rinsed and drained
07 - 1.1 lb white cabbage, shredded
08 - 3 large onions, diced
09 - 3 cloves garlic, minced
10 - 2 apples, peeled and grated
11 - 0.33 lb dried prunes, chopped
12 - 2.1 oz dried wild mushrooms (e.g., porcini), soaked and sliced
13 - 2 bay leaves
→ Liquids
14 - 13.5 fl oz dry red wine
15 - 17 fl oz beef or pork stock
16 - 2 tbsp tomato paste
17 - 2 tbsp vegetable oil
→ Spices & Seasoning
18 - 1.5 tsp black pepper
19 - 1 tsp caraway seeds
20 - 1 tsp marjoram
21 - Salt, to taste
# Directions:
01 - Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add diced bacon and cook until crisp. Remove bacon and reserve the fat in the pot.
02 - In the reserved bacon fat, brown pork shoulder and beef chuck in batches. Remove and set aside with the bacon.
03 - Add diced onions to the pot and cook until translucent, approximately 8 minutes. Incorporate minced garlic and sauté for an additional minute.
04 - Add rinsed sauerkraut, shredded white cabbage, grated apples, chopped prunes, soaked and sliced wild mushrooms (discard soaking liquid), and bay leaves. Stir thoroughly to combine.
05 - Return browned pork shoulder, beef chuck, and crisped bacon to the pot. Add sliced kielbasa and diced smoked ham. Mix all ingredients evenly.
06 - Stir in tomato paste, red wine, and stock. Season with caraway seeds, marjoram, black pepper, and salt to taste.
07 - Bring mixture to a gentle simmer. Cover and cook on low heat for 2.5 to 3 hours, stirring occasionally. Add small amounts of water if necessary to prevent sticking.
08 - Taste and adjust seasoning as needed. For optimal flavor development, cool and refrigerate overnight before reheating gently to serve.
