Pork and Beer Stew (German)

Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

*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)

Ingredients Nutrition


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

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!

Laura S. July 05, 2015

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

Galley Wench June 24, 2010

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.

Tess #2 April 05, 2008