Bigos (Hunter's Stew) with Kielbasa and Beef Polish Cabbage and Sausage Stew

Cut the beef chuck into 3 cm cubes and the kielbasa into slices.

Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef for 5 minutes, then add the kielbasa and cook for 3 more minutes. Remove both and set aside.

Add the diced onion, sliced mushrooms, and minced garlic to the pot. Cook for 4 minutes until softened.

Stir in the tomato paste and caraway seeds, then add the sauerkraut, shredded cabbage, bay leaf, and beef broth. Return the meat to the pot.

Bring to a simmer, cover, and cook over low heat for 40 minutes, stirring occasionally, until the beef is tender and the stew is thick.

Season with salt and pepper to taste and serve hot.