Braised Stew with Beer, Mushrooms and Potatoes

Peel the onions and garlic. Chop the garlic finely and dice the onions coarsely. Rinse, peel and cut the potatoes into bite-size pieces.

Rinse the boneless pork loin, pat dry and if necessary cut into 2-3 cm (approximately 1 inch) cubes.

Heat clarified butter in a pan and saute the pork loin until brown. Transfer the pork loin into a skillet with onions and garlic and saute briefly. Pour in the beer and add the potatoes. Cover and simmer for about 1.5 hours on low heat. Add the broth as needed in between.

Meanwhile, blanch the tomatoes, peel, quarter and remove seeds and cut into strips or pieces. Rinse and trim the mushrooms and cut into halves or quarters depending on size. Add the tomatoes and mushroom to the pork stew about 30 minutes before finishing.