Pork and Beer Stew (German)
photo by Galley Wench
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 600 g braising pork (cubed & lean shoulder suggested)
- 2 tablespoons canola oil
- 1 large onion (sliced)
- 2 garlic cloves (crushed)
- 2 carrots (cut in chunky sticks)
- 125 g button mushrooms (sliced) (optional)
- 1⁄4 teaspoon ground allspice
- 1 large bay leaf
- 1 small cinnamon stick
- 1 (500 ml) bottle dark beer
- 85 g rye bread (made into crumbs)
- salt & freshly ground black pepper
- fresh parsley (chopped)
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
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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.
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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. :)
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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!
RECIPE SUBMITTED BY
twissis
Iceland
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)