Dice the bacon into small pieces.

Cut beef, lamb, and pork stew meat into 1 1/2 inch pieces.

Fry the bacon in a large skillet over medium-high heat until well browned (5-10 minutes).

Remove bacon from the skillet and set aside.

Sauté the stew meats in the bacon fat in small batches until browned. Set aside.

Melt butter in the bacon fat in the same skillet over medium heat.

Add chopped onion and minced garlic and sauté for 5 minutes.

Stir in the flour, caraway seeds, paprika, and red pepper flakes. Stir for two minutes until the flour is dissolved.

Whisk in the red wine vinegar and diced tomatoes. The mixture should be very thick.

Pour in the beef stock, beer, salt, water, reserved bacon, and reserved meat.

Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes.

Stir in the cubed potatoes, chopped parsnip, celery, and carrots.

Continue to simmer, covered, for 30 more minutes, or until all vegetables are tender.

Stir in the breadcrumbs until the stew has thickened.

Add the chopped cabbage and green peas.

Simmer for 5 more minutes.

For best results, cool slightly, refrigerate overnight, and reheat before serving.