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!
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
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.
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. :)
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!