Bigos, Or Polish Hunter'S Stew

• 2 ounces dried wild mushrooms
• 2 tablespoons butter
• 1 pound cremini mushrooms
• 1/2 pound smoked side bacon, diced
• 1 pound pound stewing beef, cut into 1-1/2-inch pieces
• 1 pound good-quality kielbasa, halved and cut into 1/2-inch slices
• 1 large yellow cooking onion, halved and thinkly sliced
• 4 cloves garlic, minced
• 1 small head green cabbage, cored, halved, and thinly sliced
• 1 28-ounce jar sauerkraut, drained
• 2 cups diced tomoatoes with their juice (canned are fine; equivalent is about 4 medium ripe tomatoes, roughly chopped)
• 1 heaping tablespoon tomato paste
• 1 cup fortified wine, such as sherry or sweet vermouth
• 1 spice bag containing 5 large sprigs thyme, 5 allspice berries, 5 juniper berries, and 5 peppercorn berries
• curly parsley or frisee, for garnish

1. Place dried mushrooms in a medium bowl and cover with boiling water by about 2 inches. Set aside. Heat butter in a large skillet over medium-high heat and add cremini mushrooms. Cook mushrooms until they begin to release their moisture; turn heat to medium-low and let cook, stirring occasionally, until mushroom have caramelized (about 30 minutes). Set aside.
2. Meanwhile, in a large Dutch oven or lidded round casserole, fry bacon over medium heat until most of the fat has rendered. Remove bacon to a bowl with a slotted spoon. Fry stewing beef in bacon fat until it has browned on all sides. Remove beef to bowl with the bacon. Add slice kielbasa to the other reserved meats.
3. Add sliced onion to the pot and mix it well with the remaining bacon fat, scraping up the browned bits from the bottom of the pot (add a Tablespoon or two of canola or other cooking oil if onion is too dry). Once onion has softened slightly, add garlic and cabbage. Cook, stirring occasionally, until cabbage has lost half its volume.
4. Turn heat to high. Add both varieties of reserved mushrooms, plus the strained soaking liquid from the dried mushrooms, sauerkraut, tomatoes, tomato paste, wine, and spice bag to the pot and bring to the boil. Add the reserved meats and stir well to combine all ingredients. Turn heat to low and cover the pot. Cook for 2 hours, stirring occasionally and adding a splash of water or wine to the pot if stew gets too dry (there should be a thin layer of cooking liquid at the bottom of the pot at all times). Remove from heat and let cool slightly. Chill in the fridge overnight.
5. The next day, remove stew from fridge and bring up to a simmer on low heat. Cook for 1-1/2 hours, stirring occasionally and adding a splash of water or wine if necessary. Remove from heat and let cool slightly. Chill again in the fridge overnight.
6. On the third day, remove stew from fridge and bring up to a simmer on low heat. Cook for 1-1/2 hours, stirring occasionally and adding a splash of water or wine if necessary. At the end of the cooking time, remove the spice bag, and taste for seasonings (I find no salt is needed ~ the cured meats season the dish sufficiently) and serve the stew hot.

mushrooms, butter, mushrooms, bacon, stewing beef, kielbasa, yellow cooking onion, garlic, green cabbage, sauerkraut, tomoatoes, tomato, fortified wine, containing, curly parsley

Taken from food52.com/recipes/16291-bigos-or-polish-hunter-s-stew (may not work)