Soak the mushrooms in a pot of boiling water for 15-20 minutes. Meanwhile, start preparing the other ingredients: Peel and finely chop the onion. Wash, dry, and finely chop the cabbage. Wash the pear, peel, and grate (excluding the core). Finely chop the plums. Clean and cut the beef into smaller pieces. Cook the mushrooms in the same water until soft, approximately 10-15 minutes. Once cooked, drain and chop the mushrooms.

In a separate pot, heat the oil. Add onion and sauté for a few minutes, stirring occasionally.

Add the beef and fry until it loses its raw color, stirring occasionally.

Then add the cabbage, mushrooms, pear, plums, and bay leaf. Season with salt and pepper. Mix well.

Add water (enough to cover the contents of the pot by a few centimeters). Bring to a boil and then simmer on low heat for about 2 hours, until the beef is tender and shreds easily. Stir occasionally and add more water if needed. If there's excess water towards the end, increase the heat to evaporate it, stirring continuously. Taste and adjust seasoning with salt and pepper if necessary.

Serve hot or cold.