Ingredients
- 5 thick slices of bacon - diced
- 1 cup Beef stew meat cut into 1 1/2 inch pieces
- 1 lb. Lamb Stew meat - cut into 1 1/2 inch pieces
- 1 lb. Port stew meat - cut into 1 1/2 inch pieces
- 2 Tbsp. Unsalted Butter
- 2 Onions - chopped
- 1 bulb Garlic - peeled & minced
- 1 cup All-purpose flour
- 1 tsp. Caraway seeds
- 3 Tbsp. Hungarian Sweet Paprika
- 1 1/2 tsp. Red Pepper flakes
- 1 cup Red Win Vinegar
- 1 914.5 oz) Can Diced tomatoes
- 5 cups Beef stock
- 1 (12 oz.) Bottle/can of beer
- 1/2 Tbsp. Salt
- 3 cups Water
- 2 red bell Peppers - chopped
- 3 Potatoes - peeled & cubed
- 1 Parsnip - chopped
- 3 stalks Celery - chopped
- 4 carrots chopped
- 1 cup Dry Bread crumbs
- 1/2 Med. head cabbage - chopped
- 1 cup green peas
Preparation
Step 1
In a large skillet over medium high heat, fry back for 5-10 minutes or until well browned. Using a slotted spoon, remove bacon from skillet and set aside. In small batches, saute meat in the bacon fat until browned. Use a slotted spoon and set the stew meats aside as well.
Melt butter in the bacon fat in the same skillet over medium heat. Add onion and garlic and saute for 5 minutes. Stir in flour, caraway seeds, paprika and crushed red pepper flakes. Stir for 2 minutes until all flour is dissolved. Whisk in vinegar and tomato. The mixture should be very thick.
Next pour in beef stock, beer, salt, water, red bell peppers, reserved bacon and reserved meat. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Stir in potatoes, parsnip, celery and carrots and continue to simmer, covered for 30 more minutes or until all vegetables are tender.
Stir in breadcrumbs until stew has thickened. Add cabbage and peas and simmer for 5 more minutes. For best results, allow soup to cool slightly, then refrigerate overnight and reheat before serving.