Instructions: In a small bowl, pour 1 cup boiling water over mushrooms and let stand until soft, 10 to 15 minutes. Lift mushrooms from water and squeeze out moisture; reserve soaking liquid. Coarsely chop mushrooms.

In a 5- to 6-quart pan over high heat, stir bacon frequently until lightly browned, about 3 minutes. With a slotted spoon, transfer bacon to towels to drain. Discard all but 1 teaspoon drippings in pan.

Meanwhile, rinse beef and pat dry. Cut beef and sausages into 1-inch chunks. Add beef and sausages to pan and stir until browned, about 5 minutes. Remove from pan with a slotted spoon and set aside.

Add onion to pan and stir until browned, 3 to 4 minutes. Return bacon, beef, and sausages to pan. Carefully pour in reserved mushroom soaking liquid, leaving grit behind, then add 2 cups water, sauerkraut, ham, tomatoes, wine, garlic, rosemary, thyme, coriander seed, and bay leaf. Stirring often, bring to a boil; reduce heat and simmer, stirring occasionally, until beef is tender when pierced, about 1 1/2 hours.

Ladle stew equally into wide bowls, discarding bay leaf. Add salt and pepper to taste.

This recipe yields about 10 cups; 5 to 6 servings.

Comments: "As a child, I didnt know this was hunters stew - it was just one of my favorite things," says A.J. Diehl. Her Polish parents always prepared bigos for the holidays. Diehl is now quick to point out that the stew is a treasured Polish dish; poetry and other literature have been written in its praise.

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