In a large Dutch oven or heavy pot, fry the chopped bacon over medium heat until crispy to render the fat.

Add the cubed pork shoulder to the pot and sear until browned on all sides, then add the sliced kielbasa and cook for another 5 minutes.

Stir in the diced onion and sliced mushrooms, cooking until the onion is softened and translucent.

Add the fresh shredded cabbage to the pot and cook for 5-10 minutes, stirring frequently, until it begins to wilt.

Stir in the drained sauerkraut, chopped prunes, and tomato paste until well combined with the meats.

Pour in the beef broth and add the caraway seeds and bay leaves.

Bring the stew to a gentle boil, then reduce the heat to low, cover, and simmer for at least 1.5 to 2 hours, stirring occasionally to prevent sticking.

Remove the bay leaves, season with salt and plenty of black pepper, and serve hot with crusty bread.