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1
In frying pan, cook bacon over med/med-high heat until fat is rendered and bacon is golden brown.
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2
Remove bacon (slotted spoon is helpful). Place in a large (10 quart or larger) pot.
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3
Add kielbasa to bacon fat. Brown on each side.
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4
Remove kielbasa, place in pot with bacon.
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5
Dredge cubed stew meat in flour, brown on all sides in frying pan (do not fully cook). Add vegetable oil as needed. (Usually the bacon grease is enough).
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6
Remove browned stew meat from pan and add to quart pan.
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7
Lower heat on frying pan to medium. Add garlic, onion, carrots, mushrooms, shredded cabbage, and cook until softened--roughly 10 minutes. Stir occasionally. Do not brown vegetables. If you do not have a large enough frying pan, saute in batches.
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8
Add vegetables to pot.
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9
Add all spices, tomatoes, tomato paste, and beef stock to frying pan. Cook over med-high/high heat, stirring constantly until liquid boils. (Scrape up all the delicious browned leftovers from the meat as you stir!).
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10
Pour contents of frying pan into pot. Turn heat off under frying pan.
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11
Add red wine and sauerkraut to pot. Turn heat to med-high. (if it looks like you don't have enough broth, add water as desired).
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12
Once liquid begins to boil, turn heat to low/med-low. Cover pot and simmer for 2.5 to 3 hours, stirring occasionally. (taste and adjust spices as desired).
