Oh Anna you did such a good job with this recipe! My family loves soups and stews on a chilly fall or winter N.J. night and you've come up with a winner! Nothing like comfort food to warm the tummies of your loved ones. I couldn't find lamb stewing meat so I had no choice but to eliminate it. I added a little gravy master at the end for flavor only used beef stock; no water for the liquid and thickened this beautiful stew with some corn starch. Trust me friends no need to serve over noodles; this dish stands wonderfully alone. My hubby thanks you!!!!
An excellent blend of flavors worth the effort. I highly suggest making it a day ahead. The vinegar and caraway were overpowering the day I made it but were well balanced the next day. The red pepper was a little much for me but family members thought it was great. I made this in a pressure cooker and had great success. I will make this again and again thick hearty and warming on a night when central NY is in the throws of a noreaster!
This is a wonderful soup/stew. It does take some time but is worth every minute. I doubled the recipe which allowed for plenty to freeze for future quick meals. Everyone loved this and it will be a regular on the winter menu.
An amazing dish! You won't find a heartier and more flavorful dinner on a cold winter day. We left out the lamb as I'm not a fan by any stretch but you won't miss it. There so many delicious things and flavors going on! If I would make any change at all I would use half the red wine vinegar. Thanks for sharing Anna. It's a wonderful recipe.
This is a wonderful dish -- flavorful and filling and worth the work to make! I used a slow cooker to cook the stew until the meat was tender then put on the stove in a larger pot for addition of remaining ingredients. Also found no need of the breadcrumbs to thicken. Excellent!
This recipe was OUTSTANDING!!! I made this for friends and they were raving on how good it was. I only made a few slight changes: Instead of adding water which would have been too much liquid I added more beef broth. Also I cut the vinegar to just 1/2 cup. A whole bulb of garlic sounded like too much for me so I just used a few cloves. I didn't add the bread crumbs just cornstarch to thicken at the end. I also am not a fan of peas or parsnips so I used turnip instead. And as far as the meat I used 2 lbs of beef stew and 1 lb of pork stew meat. I am definately sending this recipe to friends. It's a keeper for sure! Thanks Anna!
What a great stew! My husband went ape over it. He ate it for lunch and dinner all week. The third day was the best. The flavors blended so well! I didn't have stewing pork so I used thick boneless pork chops from Costco then I slow cooked the meat to make it more tender.
Way too bitter for me and I didn't even add the beer which would have added to the bitterness. Won't be making this again. Gave it a 2 because I liked the idea of the bacon caraway and paprika. Will try those ingredients again in my normal stew.
Anna This recipe is a great base and allows for many variations! Good Job! To readers absolutely try as is - but then experiment. I use double the tomat's. I do not use the beef broth bc I end up with ton of juice from cooking raw stew meat. Also try substituting a flavorful sausage instead of the bacon. Thnakx again!
