慢燉獵人燉菜（Bigos）

Prepare all your ingredients, cutting them into pieces that are not too fine. This helps to preserve both texture and flavor in the final dish.

Slice the sausage into about 1/4-inch pieces. In a pan, heat a little olive oil over medium-high heat and fry the sausage until its fat begins to render. Once done, transfer the sausage to your slow cooker.

Sear the pork steaks or chops in the same pan, using the rendered sausage fat and olive oil. Add more oil if necessary. Cook over high heat for 20-30 seconds per side. There's no need to cut the meat at this stage, as the slow cooking process will tenderize it until it shreds easily. If using bone-in cuts, the bones can remain for now and be removed once the stew is finished. Transfer the seared pork to the slow cooker.

Reduce the heat in the pan and add some butter.

Once the butter has melted and is hot, add the sliced onions and garlic to the pan. Caramelize them until they become glazed. Transfer them to the slow cooker.

Add the quartered mushrooms to the pan, allowing them to absorb any remaining pan juices. Pour in a little water and the beef broth. After stirring for a few seconds, add the diced tomatoes and paprika (along with pimentón and cayenne if you prefer a spicier stew). Stir everything together, then transfer the entire mixture to the slow cooker. Season with salt and pepper as desired; consider using a bit more beef broth instead of salt, as less is often more. The slow cooker will naturally bring out a rich depth of flavor from the meat.

At this stage, feel free to add various leftovers, particularly soup-friendly vegetables such as kohlrabi, turnip, carrot, celery, leek, or endive. Stews are excellent for utilizing leftover ingredients. While I recommend avoiding sweet additions like corn, tomatoes are perfectly suitable and can be added roughly chopped or even quartered.

Drain the sauerkraut, removing most of the excess liquid (a little remaining is fine). Add it to the slow cooker. If you find the sauerkraut too sour, you can reduce its acidity by quickly blanching it in water and draining it before adding it to the stew. Personally, I appreciate the acidic taste, as it's traditional and helps tenderize the meat.

Slice or dice the pickles and add them to the slow cooker along with the other ingredients. Stir everything well, ensuring that the meat is fully submerged.

Add enough water to cover all the ingredients, ensuring the meat is completely submerged, similar to what you see in the accompanying picture.

Cook on high for 5 hours, then allow the stew to rest for at least 1 hour. Remember to remove any bones before serving.

This stew pairs well with a side of sourdough bread or simple mashed potatoes. For those who prefer to reduce the acidity, a dollop of sour cream or crème fraîche can be a delightful addition.