Bigos (Polish Hunter’s Stew)

Name: Bigos (Polish Hunter’s Stew)
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Cuisine: European, Eastern European
Ingredients: 2 tablespoons extra virgin olive oil; 1 pound pork stew meat (best from a pork butt); 1 pound good quality kielbasa, quartered (it gets sliced at the end of the cooking process); ¼ pound thick cut bacon, cut into half inch strips; 3 cups yellow onion, diced (about one very large onion); 2 cups carrots cut into half circle slices, about ½ pound; 1 pound baby bella mushrooms (cremini) sliced; 3 tablespoons fresh garlic, chopped; 6 cups shredded cabbage (about one small head); 1 cup red wine, such as Burgundy or merlot; 3 14.4-ounce cans sauerkraut, drained; 1 14.5-ounce can diced tomatoes in juice; 1 quart beef broth; 1½ teaspoon dry thyme; 1½ teaspoon dry marjoram; 1 teaspoon allspice; 1 bay leaf; 2 tablespoons paprika; 1/8 teaspoon teaspoon cayenne pepper; 1 teaspoon caraway seeds; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 cup pitted prunes, quartered; Rye bread for serving