Rosa Cooking

Beer stew

We couldn’t really call beer stew a refined dish, but we can make it visually more interesting if we serve it in a hollowed out loaf of bread! As this recipe is from Slovak cuisine, make sure that the beer is of the same origin.

Preparation steps

  • Chop the peeled onion and cut the peeled root vegetables (carrots, celery, parsley) into cubes.
  • Fry diced pork in heated oil, add onion and sliced ​​vegetables.
  • Remove the pan from the stove for a moment, then add the red pepper powder, and pour about 200 ml of warm water. Simmer over low heat, drizzling with beer.
  • When the meat is half soft, stir in the peeled diced potatoes and cumin.
  • Towardstheend of cooking, add corn starch, stirred in a little water. Bring to a short boil, and if necessary, add a little more water to the stew.


Peel a squash, grate it and squeeze the juice. Pour the goulash into the hollowed out bread and serve.


You can add 2-3 tablespoons of wine vinegar to the goulash.


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