Pork & Beer Stew (German)
February 01, 2015
"*Schweinefleisch und Bier-Eintopf* in German, this recipe is from *Modern German Food* by Roz Denny. In her intro, Roz said "In several parts of Germany, breadcrumbs are used to thicken soups & stews, a brilliant idea that adds a delicious rich & slightly nutty flavor, especially 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)"
- Serving Size: 1 (440.3 g)
- Calories 580.9
- Total Fat - 34.8 g
- Saturated Fat - 10.5 g
- Cholesterol - 106.5 mg
- Sodium - 256.1 mg
- Total Carbohydrate - 28.2 g
- Dietary Fiber - 4.6 g
- Sugars - 6.5 g
- Protein - 30.2 g
- Calcium - 140.3 mg
- Iron - 3.2 mg
- Vitamin C - 8.4 mg
- Thiamin - 1.4 mg
In a large heavy-based saucepan, brown cubed pork in half the oil until nicely browned (about 5 min), remove w/a slotted spoon & set aside.
Add remaining oil & saute the onion & garlic for 5 min or until 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 plus potato dumplings, mashed potatoes or Spatzle".
Tips & Variations
- No special items are required