Pork and Beer Stew (German)

"*Schweinefleisch und Bier-Eintopf* in German, this recipe is from *Modern German Food* by Roz Denny. Roz said "In several parts of Germany, breadcrumbs are used to thicken soups & stews, a brilliant idea that adds a delicious rich & slightly nutty flavour, esp when beer is used instead of stock. This recipe uses shoulder of pork, but works equally well w/beef or veal & is a wonderful warming casserole." *Enjoy* ! (15 min was allowed for ingredient prep)"
 
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photo by Galley Wench photo by Galley Wench
photo by Galley Wench
photo by Outta Here photo by Outta Here
photo by Outta Here photo by Outta Here
Ready In:
1hr 30mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • In a lrg heavy-based saucepan, brown cubed pork in half the oil till nicely browned (about 5 min), remove w/a slotted spoon & set aside.
  • Add remaining oil & saute the onion & garlic for 5 min or till softened.
  • Stir in the carrots & mushrooms (if using) & cook for 5 minutes. Add spices & bay leaf.
  • Return the meat to the pan & stir in the beer + breadcrumbs. Season w/salt + pepper to taste & bring to a slow boil, stirring once or twice.
  • Make sure the meat is pressed under the liquid, then partially cover & simmer very gently for about 1 hour.
  • Uncover, remove bay leaf + cinnamon stick, sprinkle w/parsley & serve immediately.
  • Serving Suggestions Per Roz: "Serve w/buttered cabbage or kale + potato dumplings, mashed potatoes or Spatzle.".

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Reviews

  1. This was a wonderful recipe. I don't often cook with allspice and cinnamon. I was drawn to try this because the recipe has three things I truly love. Dark Beer, Rye Bread, and Pork. I used a wonderful Black Butte Porter, so it came through a little bitter, but delicious!
     
  2. Very tasty! I cut the recipe down to serve two, using a 1/2 of a pork tenderloin. Loved the use of rye bread to thicken! Made for Family Picks ZWT #6
     
  3. Being in a german mode this stew just hit the spot. I made it as written , but did add a couple of parsnips to the mix as I love them in stews. I used guiness stout for my beer in the dish and also added a wee bit of brown sugar to mellow it out a bit. I cooked it in a cast iron dutch oven in the oven and it just came out delicious. Served this with mashed potatoes. Thanks for the recipe, will definately make again.
     
  4. I made this for 10 servings. The only thing I did differently is when all the ingrediants were put together I put them in a roasting pan and threw it in the over for about 4 hours @ 325 degrees. I had too many things to do and just want to sit down and eat when it was done. I served the dish with mashed potatoes. My husband as well as my company loved this dish. The flavors were wonderful!!!! According to all it was #1 for the year. Thanks f/posting this dish. :)
     
  5. This hit the spot on a gray, damp evening. The rye bread (I used dark rye) gives it a rich flavor, mixed with the dark beer. The allspice and cinnamon reminded me of grandma's sauerbraten. I served it with dumplings. I also added a dice celery stalk, since I had one I needed to use. I may increase the amount of beer next time, as we prefer more broth in our stew, but the flavors were great! Thanks for posting this!
     
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RECIPE SUBMITTED BY

I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
 
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