How
many it serves: 4-6
Preparation time:30 Mins
Category : Stews Casseroles
Type: Pork
Ingredients
- 2 tbsp. salad oil
- 2 lbs. lean pork shoulder, cut into 1 1/2 inch cubes
- Salt, freshly ground pepper
- 2 c. beer
- 1 1/2 to 2 c. beef broth
- 1 tsp. dried rosemary
- 8 to 10 sm. white onions, peeled
- 3 med. potatoes, peeled and quartered
- 4 carrots, scraped and quartered
- 2 pkgs. frozen brussels sprouts (optional)
- Instant blending flour
Recipe Steps
- Heat the oil in a Dutch oven, and brown the pork on all sides
- Season with salt and pepper
- Add the beer and 1/4 cup of the beef broth, and the rosemary, cover and simmer slowly for 1 to 1 1/2 hours
- During the cooking time, baste or turn the meat so the pork can really stew. If the liquid is reducing too quickly, add a little more broth or beer.
- Add the onions, potatoes, carrots, and a cup of the broth. Stir all the ingredients, and simmer covered for 30 minutes.
- Ten minutes before you are ready to serve the stew you may wish to add the brussels sprouts. (We have served it both ways, with and without). Gradually add some instant blending flour to the stew and cook, stirring constantly, until the sauce thickens. Serve with a green salad, onion rye bread, and cold beer.
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