Pork Stew
This is like a lamb stew, made more econimcally with inexpensive cubed pork shoulder (a better substitute than beef, in my opinion). If you can't find cubed pork shoulder, you can cut up pork tenderloin or pork butt. Of course, you can use lamb or beef if you've got it, or if you don't eat pork.
Pork Stew
This is like a lamb stew, made more econimcally with inexpensive cubed pork shoulder (a better substitute than beef, in my opinion). If you can't find cubed pork shoulder, you can cut up pork tenderloin or pork butt. Of course, you can use lamb or beef if you've got it, or if you don't eat pork.
Cooking Instructions
- 1
Season the flour with salt and pepper and coat the meat (I do this in a large plastic zip-top bag)
- 2
Heat oil in a Dutch oven over medium heat.
- 3
Brown the meat for about 5 minutes.
- 4
Remove the browned meat from the pot.
- 5
Add onion and cook until it starts to go translucent.
- 6
Add water and beer and stir, scraping the bottom of the pot as you go to release the tasty cooked-on bits. (You can use water only if you prefer).
- 7
Add bullion, potato, carrot, and meat. Bring to a boil, then reduce the heat to medium low.
- 8
Cover and simmer for about 1 hour, until meat and veg is tender and stew thickens.
- 9
Season if necessary. If you're using salted bullion/stock, you probably won't need to add additional salt, so be sure to taste!
- 10
Add the cabbage to the pot, cover, and summer for another 10 minutes, until the cabbage is tender. (Optional)
- 11
Your stew should thicken from the meat's flour coating and the potatoes, but if it's too thin, dissolve a tablespoon of corn starch or flour in 2 tablespoons water and gradually add it to the stew. Cook, stirring frequently, until it thickens.
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