Pork And Beer Stew (German) - cooking recipe

Ingredients

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)

Preparation

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.
Add remaining oil & saute the onion & garlic for 5 min or till softened.
Stir in the carrots & mushrooms (if using) & cook for 5 minutes. Add spices & bay leaf.
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.
Make sure the meat is pressed under the liquid, then partially cover & simmer very gently for about 1 hour.
Uncover, remove bay leaf + cinnamon stick, sprinkle w/parsley & serve immediately.
Serving Suggestions Per Roz: \"Serve w/buttered cabbage or kale + potato dumplings, mashed potatoes or Spatzle.\".