Award Winning Beef Stew

READY IN: 2hrs 45mins




  • In a large skillet over medium high heat, fry the bacon for 5 to 10 minutes, or until well browned.
  • Using a slotted spoon, remove the bacon from the skillet and set aside.
  • In small batches, saute the meat in the bacon fat until browned.
  • Use a slotted spoon and set the stew meats aside as well.
  • Melt the butter in the bacon fat in the same skillet over medium heat.
  • Add the onion and garlic and saute for 5 minutes.
  • Stir in the flour, caraway seeds, paprika and crushed red pepper flakes.
  • Stir for two minutes until all the flour is dissolved.
  • Whisk in the vinegar and tomato.
  • The mixture should be very thick.
  • Next, pour in the 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 the potatoes, parsnip, celery and carrots and continue to simmer, covered, for 30 more minutes, or until all vegetables are tender.
  • Stir in the breadcrumbs until stew has thickened.
  • Add the cabbage and peas and simmer for 5 more minutes.
  • (Note: For best results, allow soup to cool slightly, then refrigerate overnight and reheat before serving.).