Traditional Northern German Fall Stew: Pears, Beans and Bacon 1st Edition
Birnen, Bohnen und Speck or Pears, Beans and Bacon - an adopted version of a perfect autumn and winter comfort meal from Northern Germany. Low-caloric, nutritious and easy to make.
Servings 2
Ingredients
- 250 grams or 9 oz beef cut in 2 cm cubes (~1 inch)
- 1 tablespoon all-purpose flour (or buckwheat flour for a gluten-free dish)
- a pinch of salt
- freshly ground black pepper
- vegetable oil to fry
- 1 medium-sized onion, chopped
- 1 clove garlic,minced
- 250 grams or 9 oz potatoes, peeled and diced
- 1 bay leaf
- 2 sprigs fresh rosemary
- 1 teaspoon brown sugar
- 450 ml or 2 cups vegetable stock
- 200 ml or ¾ cup dark beer (with caramelized malt)
- 4 small hard pears, cut into wedges
- 250 grams or 9 oz French green beans
- sour cream or crème fraîche for serving + beer!
Instructions
- Put a skillet or a casserole pan over medium heat. In a mixing bowl, combine beef with salt, pepper and flour. Add a bit of oil and brown the meat from all sides. Transfer to the plate.
- Put the same skillet or pan back on the stove. Add a bit more oil and add onion and garlic. Fry for 4 minutes, stirring occasionally.
- Add beef, potatoes, bay leaf, rosemary, sugar, vegetable stock and beer. Stir everything together and bring to the boil.
- Cover with the lid and reduce the heat to a simmer. Cook for 40 minutes. Add pears and French green beans. Cook for 20 more minutes or until the beef is soft.
- Season with salt and black pepper to taste. Serve with a tablespoon of sour cream or crème fraîche. A glass of dark beer will go very well with the stew. Enjoy!