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Bavarian Beer Stew | Hearty Stew with Beer
(0)
70 min
Under an hour
Knuspr-Küche
Herzhafter bayerischer Eintopf aus einem Topf: Saftiger Schweinenacken, zartes Wurzelgemüse und feine Kartoffeln, geschmort in einer aromatischen Malzsauce aus dunklem Bier und Rinderbrühe. Ein wärmender Herbstklassiker.
Preparation method
Preparation
Pat the pork neck dry with paper towels and cut into roughly 3 cm cubes. Peel and finely chop the onions and garlic cloves.
Peel the potatoes, carrots, and celeriac and cut into bite-sized, approx. 2 cm cubes. Thoroughly wash the leek, cut in half lengthwise, and slice into rings.
Cooking in the braising pot
Heat the clarified butter in a large heavy braising pot. Sear the meat cubes in batches on all sides until golden brown to develop rich roasted flavours. Briefly remove the meat from the pot.
Chef's tip
A malty Bavarian dark beer provides the unmistakable deep flavour of the sauce. Bitter pilsner beers are not suitable for this.
Like almost all traditional stews, this beer stew tastes even more aromatic when reheated the next day, as the flavours meld together perfectly overnight.
35 min
Under an hour
