Season the Pork Shoulder and Stew Meat with salt and pepper.

Heat 1–2 tbsp of oil in a large Dutch oven over medium-high heat.

Working in batches (to avoid overcrowding), add the pork pieces in a single layer and sear until browned on all sides

Remove and repeat with the beef.

Once both are browned and set aside, add the sliced kielbasa and cook for 3–4 minutes until lightly browned.

Remove it from the pot and set aside.

Using the same pot, reduce the heat to medium and add a splash of oil.

Add the chopped onion and sauté, until golden and soft.

Then add the minced garlic, caraway seeds, juniper berries, and tomato paste.

Stir well to coat the onions and release the spices’ aroma—about 1 minute.

Add the shredded cabbage and continue cooking, stirring occasionally, for about 10 minutes, until the cabbage has wilted and softened slightly.

Stir in the sauerkraut (lightly rinsed and drained if overly sour), the soaked and chopped mushrooms, chopped prunes, bay leaves, and allspice berries.

Pour in the reserved mushroom soaking liquid and beer.

Return all the browned meats to the pot, including the kielbasa.

Add broth to barely cover all the ingredients, then give everything a good stir to combine.

Bring the stew to a gentle simmer, then reduce the heat to low.

Partially Cover the pot with a lid and let it simmer very gently for at least 2–3 hours, stirring occasionally to prevent sticking. If the stew looks too dry, add a splash of water or broth as needed.

Once cooked, let it cool completely, then refrigerate overnight. Bigos tastes the best when reheated the next day.