Pork Stew

Name: How to cook Pork Stew - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

harlequinn823

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.

Ingredient

Food ration :

6 servings

Cooking time :

1 hour 30 mins

1 1/2 lb

pork shoulder, cubed

2 tbsp

flour

salt and pepper

2 tbsp

vegetable oil (olive oil works)

4 cup

water

1 cup

beer

2 tbsp

beef bullion

onion, chopped

potatoes, cut up

carrots, sliced

1/2

cabbage, quartered (optional)

Cooking instructions

* Step 1

Season the flour with salt and pepper and coat the meat (I do this in a large plastic zip-top bag)

* Step 2

Heat oil in a Dutch oven over medium heat.

* Step 3

Brown the meat for about 5 minutes.

* Step 4

Remove the browned meat from the pot.

* Step 5

Add onion and cook until it starts to go translucent.

* Step 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).

* Step 7

Add bullion, potato, carrot, and meat. Bring to a boil, then reduce the heat to medium low.

* Step 8

Cover and simmer for about 1 hour, until meat and veg is tender and stew thickens.

* Step 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!

* Step 10

Add the cabbage to the pot, cover, and summer for another 10 minutes, until the cabbage is tender. (Optional)

* Step 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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