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    Pork and Beer Stew

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    Pork and Beer Stew

    Breadcrumbs are added to thicken this stew. Serve with sauerkraut laced with sautéed red onion, or buttered cabbage.

    • Preparation time: 15 minutes
    • Cooking time: 75 minutes
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Serves: 4


    • 2 tbsp rapeseed oil
    • 600g braising pork, eg lean shoulder, cubed
    • 1 large onion, sliced
    • 2 garlic cloves, crushed
    • 2 carrots, cut into chunky sticks
    • 125g chestnut mushrooms, sliced
    • ¼ tsp ground allspice
    • 1 small cinnamon stick
    • 1 large bay leaf
    • 500ml dark Bavarian wheat beer
    • 75g fresh rye breadcrumbs
    • Salt and pepper
    • Chopped parsley, to serve


    1. Heat 1 tbsp oil in a large, heavy-based pan, over a medium-high heat. Add the pork and cook for 5 minutes until well browned. Remove with a slotted spoon and set aside.
    2. Reduce the heat, add the remaining oil and sauté the onion and garlic for 5 minutes. Stir in the carrots and mushrooms and cook for 5 minutes, then add the spices and bay leaf. Return the meat to the pan, and stir in the beer and breadcrumbs.
    3. Season, bring to the boil, then reduce the heat, partially cover, and simmer very gently for about 1 hour.
    4. Remove the bay leaf and cinnamon. Sprinkle with parsley and serve.

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