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    You are in: Home / Recipes / Pork and Beer Stew (German) Recipe
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    Pork and Beer Stew (German)

    Pork and Beer Stew (German). Photo by Galley Wench

    1/3 Photos of Pork and Beer Stew (German)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    15 mins

    1 hrs 15 mins

    twissis's Note:

    *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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Add remaining oil & saute the onion & garlic for 5 min or till softened.
    3. 3
      Stir in the carrots & mushrooms (if using) & cook for 5 minutes. Add spices & bay leaf.
    4. 4
      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.
    5. 5
      Make sure the meat is pressed under the liquid, then partially cover & simmer very gently for about 1 hour.
    6. 6
      Uncover, remove bay leaf + cinnamon stick, sprinkle w/parsley & serve immediately.
    7. 7
      Serving Suggestions Per Roz: "Serve w/buttered cabbage or kale + potato dumplings, mashed potatoes or Spatzle.".

    Ratings & Reviews:

    • on June 24, 2010

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 05, 2008

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 03, 2008

      55

      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. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Pork and Beer Stew (German)

    Serving Size: 1 (397 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 519.7
     
    Calories from Fat 200
    38%
    Total Fat 22.3 g
    34%
    Saturated Fat 5.7 g
    28%
    Cholesterol 129.0 mg
    43%
    Sodium 256.2 mg
    10%
    Total Carbohydrate 22.0 g
    7%
    Dietary Fiber 2.6 g
    10%
    Sugars 3.8 g
    15%
    Protein 47.0 g
    94%

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