Pork and Beer Stew German
Warm, hearty, and steeped in rich German flavors, this Pork and Beer Stew is the ultimate comfort food for any season. Tender chunks of pork shoulder are browned to perfection, then simmered with aromatic onions, garlic, and a medley of root vegetables in a flavorful base of dark beer and beef stock. Infused with traditional German seasonings like paprika and caraway seeds, this stew delivers a symphony of smoky, savory notes with every spoonful. The slow-cooking process ensures melt-in-your-mouth meat and deeply developed layers of flavor. Perfect for cozy gatherings or weeknight dinners, this one-pot dish pairs beautifully with crusty bread or spaetzle for an authentic German-inspired meal. Ready in just under two hours, this recipe is perfect for satisfying hearty appetites while adding a touch of European elegance to your table. Ideal for keywords like "German pork stew," "beer-braised stew," and "German comfort food," this dish will delight fans of traditional European cuisine.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 2 medium Onion
- 3 Garlic cloves
- 2 large Carrots
- 3 medium Potatoes
- 12 ounces Dark beer (e.g., a German lager or stout)
- 2 cups Beef stock
- 1 Bay leaf
- 1 teaspoon Paprika
- 0.5 teaspoon Caraway seeds
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Trim any excess fat from the pork shoulder and cut it into 1.5-inch cubes.
Season the pork cubes with salt and black pepper, then lightly coat them in the all-purpose flour.
In a large Dutch oven or heavy-bottomed pot, heat the butter and olive oil over medium-high heat.
Working in batches, brown the pork cubes on all sides until golden brown. Remove and set them aside on a plate.
Peel and slice the onions. Smash and finely mince the garlic cloves.
In the same pot, sauté the onions over medium heat for 5 minutes, stirring frequently, until softened and golden. Add the garlic and cook for another 1 minute.
Peel and slice the carrots into thick rounds. Peel the potatoes and cut them into large chunks.
Return the browned pork to the pot. Add the carrots, potatoes, and mix everything together.
Pour in the dark beer, scraping the bottom of the pot to deglaze and release any stuck-on brown bits.
Add the beef stock, bay leaf, paprika, and caraway seeds. Stir to combine.
Bring the stew to a gentle boil, then lower the heat to a simmer. Cover the pot with a lid and let it cook for 1.5 to 2 hours, stirring occasionally, until the pork is tender and the flavors have melded.
Remove the bay leaf and taste the stew, adjusting seasoning with additional salt and pepper if necessary.
Serve the stew hot, garnished with fresh chopped parsley. Pair with crusty bread or spaetzle for a traditional German meal.
Nutrition Facts
Calories |
3266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.2 g | 189% | |
| Saturated Fat | 53.3 g | 266% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 5120 mg | 223% | |
| Total Carbohydrate | 201.5 g | 73% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 29.5 g | ||
| Protein | 244.5 g | 489% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 510 mg | 39% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 7882 mg | 168% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
