Oktoberfest, a 16-day fair in Munich, Germany, is one of the largest fairs in the world, bringing out more than 5 million people a year! If you can’t make it to Munich this year and still want to celebrate, grab a pint of your favorite beer, ale or lager and a bowl of this hearty, German stew! For a true authentic experience, break out the lederhosen and beer maid outfits!
So what do you get when you mix pork, beer, sauerkraut, an assortment of vegetables and six or seven hours of slow simmering? Why, just the most incredible, melt-in-your-mouth, flavorful stew you’ll ever eat. Plus, the slow cooker does all the work so you have more time to drink tons of beer, er, celebrate with your friends and family!
Oktoberfest stew recipe
Recipe adapted from Family Cookbook Project
Serves about 8
- 1 bone-in pork shoulder or loin (2 pounds)
- 1 large onion, diced
- 2 garlic cloves, minced
- 3 stalks celery, chopped
- 3 carrots, chopped
- 1 cup red potatoes, quartered
- 3 cups sauerkraut, drained
- 12 ounces dark or wheat beer
- 3 cups chicken broth
- Liberal dashes of salt and pepper
- 1 bay leaf
- 1 tablespoon oregano
- Place celery, onions, garlic, potatoes, carrots and sauerkraut in a large slow cooker.
- Season the pork generously with salt and pepper. Carefully place the pork in the middle of the vegetables.
- Pour chicken broth, beer, oregano, bay leaf and salt and pepper over the pork and vegetable mixture.
- Cook stew on low for six to eight hours, or until pork is practically falling off the bone. Discard bay leaf. Every two hours, skim the top of the stew to remove the grease, film and fat.
- Carefully remove pork from the slow cooker. Using two forks, shred the pork. Or cut the pork into bite size pieces.
- Place pork back into the stew and serve warm.