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Pork and Beer Stew (German)

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“*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)”
1hr 30mins

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.".

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