Pork And Beer Stew (German)

• 600 g braising pork (cubed & lean shoulder suggested)
• 2 tablespoons canola oil
• 1 large onion (sliced)
• 2 garlic cloves (crushed)
• 2 carrots (cut in chunky sticks)
• 125 g button mushrooms (sliced) (optional)
• 1/4 teaspoon ground allspice
• 1 large bay leaf
• 1 small cinnamon stick
• 1 (500 ml) bottle dark beer
• 85 g rye bread (made into crumbs)
• salt & freshly ground black pepper
• fresh parsley (chopped)

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.".

braising pork, canola oil, onion, garlic, carrots, button mushrooms, ground allspice, bay leaf, cinnamon, rye bread, salt, parsley

Taken from www.food.com/recipe/pork-and-beer-stew-german-255441 (may not work)