Pfefferpotthast (German beef stew)

Yield
6
Cooking Time
2 hours

Ingredients

  • 3 lb stewing beef
  • 1 lb pork
  • 6 white onions
  • 2 Tbsp Pork lard or butter
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 2 C beef stock
  • 1 bottle of dark beer
  • 6 cloves
  • 3 bay leaves
  • 1 tsp allspice
  • 1 lemon
  • 2 Tbsp sugar beet syrup or molasses
  • 4 slices Pumpernickel bread
  • 1/4 C fine breadcrumbs
  • 2 carrots (optional)
  • 2 stalks of celery (optional)
  • 2 leeks (optional)

Instructions

  1. Cut up the meat into cubes, salt and pepper 'em and dice the onions.
  2. In a large stock pot over high heat, add the pork lard or butter and brown the meat and onions.
  3. Add the beef stock, beer, cloves, bay leaves and allspice. Let simmer for 1 hour and 15 minutes.
  4. Add the juice of one lemon, sugar beet syrup or molasses, tear up the Pumpernickel, and add the breadcrumbs. Taste and adjust seasoning as desired.
  5. Simmer for another 20-30 Minutes.