To begin, place a large heavy pot over medium heat. Melt pork lard until shimmering. This base fat carries flavour and adds depth to the stew. Transition to adding onions.

Add finely chopped onions and cook slowly until golden brown, stirring often. The onions should caramelise gently without burning, forming the flavour foundation. Move to garlic and spices.

Stir in minced garlic, sweet paprika, hot paprika, caraway seeds, and bay leaves. Toast briefly to release aromas, but avoid scorching paprika. Continue by adding the meat.

Add beef, pork, and venison cubes. Sear until the surfaces are well browned. Work in batches if necessary to avoid steaming. Transition to adding vegetables.

Mix in carrots, potatoes, tomatoes, and optional fresh chilli. Stir to coat in the spiced fat and meat juices. Next, pour in the liquid components.

Pour in dry red wine, scraping the bottom to lift any caramelised bits. Allow alcohol to cook off for 2–3 minutes. Move to adding stock.

Pour in beef stock until meat and vegetables are submerged. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook slowly for 2–3 hours. Stir occasionally.

As the stew thickens, taste and adjust with salt, black pepper, or extra paprika. Continue cooking until meat is fork tender and the broth rich in colour.

Once cooked, remove from heat and let the stew rest for 10–15 minutes. Resting allows flavours to meld and broth to settle. Prepare serving bowls in the meantime.

Ladle into deep bowls and serve with crusty bread or homemade noodles. Garnish with a sprinkle of fresh parsley if desired. Presentation tip: serve in clay bowls for traditional flair.