Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add pork; cook 5 minutes, browning on all sides. Drain; set aside.
Cook bacon in pan over medium heat until crisp. Add the onion, carrot, and parsnip to pan; sauté 10 minutes or until tender. Add tomato juice and next 7 ingredients (tomato juice through beer). Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until meat is tender, stirring occasionally. Add cabbage and potato; cover and simmer 30 minutes or until potato is tender.
Very nice hearty stew. Prepping ahead to time makes cooking this recipe a cinch. I used country style ribs and grolsch beer and skipped the parsnip (not a fan). I felt there was not enough liquid when I added the potatoes, so added half of the cabbage. Still came out great! Served with rice - yummy! My picky 4-yr old even enjoyed it. Next time will try guiness and cooking in a slow cooker.
Relatively easy to make, and nicely reduced broth resulted in rich taste (extremely picky friend ate 3 helpings!). I had to add another half can of beer (Guiness) when I put in the potatoes and cabbage--otherwise I didn't think there was enough liquid to cook them. Also added a bit more paprika, but that could be because mine was old and may have lost some flavour. Used red onions and will use more next time. Served with green salad and toasted rye bread. Yum!
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