Chef John's Bigos (Polish Hunter's Stew)

Rehydrate the Dried Mushrooms: In a bowl, submerge the dried porcini mushrooms in warm water and let them soak until softened, approximately 10-15 minutes. Once pliable, drain the mushrooms, reserving the flavorful soaking liquid, and coarsely chop them.

Sauté the Cabbage and Sauerkraut: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium-low heat. Add the sliced green cabbage and drained sauerkraut. Cook, stirring occasionally, until the cabbage begins to soften, about 15 minutes.

Render the Bacon: In a skillet over medium-high heat, cook the bacon pieces until browned and slightly crisp. Transfer the bacon to the pot with the cabbage and sauerkraut, leaving the rendered bacon fat in the skillet.

Sear the Meats: Season the pork shoulder and beef chuck with salt. In the same skillet with the bacon fat, sear the pork shoulder over medium-high heat until browned on all sides, about 5-7 minutes. Transfer the pork to the pot. Next, sear the beef chuck until browned, about 5-7 minutes. Transfer the beef to the pot. Finally, brown the sliced Polish sausage in the skillet and add it to the pot.

Sauté Aromatics and Deglaze: Reduce the skillet heat to medium. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion becomes translucent and starts to caramelize, about 8-10 minutes. Stir in the chopped rehydrated mushrooms and diced prunes; cook for another 2 minutes. Pour in the red wine, increase the heat to medium-high, and simmer until the wine is reduced by about half, scraping up any browned bits from the bottom of the skillet. This process should take around 5-7 minutes.

Combine and Simmer: Transfer the onion and wine mixture to the pot with the meats and cabbage. Add the reserved mushroom soaking liquid (strain it first to remove any grit). Season with paprika, dried thyme, bay leaf, caraway seeds, allspice, black pepper, and salt to taste. Stir well to combine all ingredients evenly.

Slow Cook to Perfection: Cover the pot tightly and simmer over low heat until the meat is incredibly tender and the flavors have melded together, about 1.5 - 2 hours, stirring occasionally to prevent sticking. Remove from heat and allow the stew to cool slightly.

Refrigerate for Flavor Enhancement: Refrigerate the stew for at least 8 hours, or preferably overnight. This allows the flavors to fully develop and deepen.

Reheat and Serve: Return the pot to low to medium-low heat. Add a splash of water if needed to prevent sticking. Gently simmer the stew, stirring occasionally, until heated through, about 15-20 minutes. Adjust seasoning as needed. Serve hot.