Friday, March 8, 2013

30 Minute Midwestern Pork Stew with Vegetables

The unseasonably cool weather has me back in a comfort food mood.  Meat and potatoes are exactly what I am looking for.  But not just any meat and potatoes.  How about a thick and rich pork stew?  As per usual I have about 30 minutes to get dinner on the table.

With my 3 year old Munchkin at my heals and some funky 70's tunes jammin' in the kitchen, we are cooking with Crisco (well maybe more like extra virgin olive oil, but that doesn't sound as cool).  We love to sing and dance in the kitchen.  Which takes my back to my childhood, hearing my daddy belt out "Cara Mia" as he would prepare dinner.  Well for us, it was a really interesting rendition of YMCA and You Make Me Feel Like Dancing and then back to work.

Now that dinner is already making me feel at home, I decided to make this extra special for Chad.  A fabulous midwestern style pork stew with an amazing depth of flavor from...  beer.  Yes, you heard right.  It is absolutely amazing and it imparts an amazing flavor.

Unsure about the beer?  Trust me it doesn't taste like beer at all.  I use the same rule of thumb with beer as I do wine.  I use something that I would drink.  You can also replace the beer with another liquid or just use chicken broth.

A creamy rich stew loaded with potatoes, carrots, pork and topped with an ale cream sauce.  Just a few ingredients to make this dish really special....

Dinner's Ready!

With love from our Kitchen Table to yours!

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Midwestern Pork and Stew with Vegetables
serves 8 (1 cup servings)

1 tablespoon extra virgin olive oil
1 pound pork stew meat
¼ cup all purpose flour, plus 2 tablespoons (divided)
1 teaspoon kosher salt, divided
1 teaspoon fresh ground black pepper, divided
1 cup carrots, diced into bite size pieces
3 potatoes, diced into bite size pieces
1 (12 ounce) bottle of beer (I used Blue Moon)
2 cups water
1 tablespoon low sodium chicken base
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon sage
2 tablespoons butter, melted

Warm a large skillet or braising pan over medium-high heat.

Combine ¼ cup flour, ½ teaspoon salt and ½ teaspoon pepper in a gallon resealable plastic bag.

Dice pork into bite size pieces.  Add pork to resealable bag.  Add oil to skillet.  Gently add pork to skillet.  Brown pork on all sides.

Meanwhile, prep potatoes and carrots by dicing into small bite sized pieces.  Add vegetables to skillet.  Stir to combine.  Pour beer in skillet.  Cover.

Add water, chicken base, onion powder, garlic powder, and sage.  Stir to combine.  Cover.

Combine melted butter and 2 tablespoons flour in a small bowl.  Mix until mixture is smooth.  Add to skillet.  Stir to combine.  Reduce heat to simmer.  Cover.  After 10 minutes of simmer, remove from heat.

Serve and enjoy!
Click here for a printable version of this recipe - The Slow Roasted 


  1. That pork stew looks amazeballs - I love Blue Moon too - probably my favorite beer, but I don't drink it all the time.

    Pork stew meat is almost always on sale at my store for 1.99 a pound. I'll have to give this one a try!

    Hope you have a great weekend!

  2. Thanks for another great recipe to try!! Someone always leaves a few bottles of beer after party, and I get to make some yummy things.Usually it's beer bread. Now I have this new one to add to our menu!! :)

  3. Kapow! I have to make this. I love the flavor that beer brings to stews and soups. It's not what people might assume. It takes on a different character, don't you think?

  4. I can't wait to try your pork stew as it is so different from what I usually prepare. Perfect for the weather right now.

  5. This looks SO GOOD! Just curious, do you think I could substitute boneless pork ribs for the pork stew meat? (they were on sale, I bought several pkgs, made one up and now the kids say they don't like bbq! huh? lol So I'm looking for other things to make with them!)

    1. I would try it. Just make sure they are cooked through and if they are not tender enough, let the stew simmer a bit longer. Enjoy. Let us know how it goes.

    2. I put it all in a slow cooker before we went to church this morning. Came home and it smelled DELISH! I took a little taste and it WAS!! It's hubby's birthday today, so we're going to take a walk in the park with the kids. Can't wait to come back home and eat! Thanks again!

    3. How long in the slow cooker

  6. I am guessing that when you say chicken base you mean "stock"??? These recipies look fab and I can't wait to try some of them out!

    1. Actually chicken base. You could substitute 3 low sodium chicken bouillon cubes or sub 2 cups of chicken stock for the 2 cups water and the 1 tablespoon chicken base. Enjoy and let us know how it goes.

  7. Do you have a recipe for stew using chunked up pork tenderloin?

    1. I do not. Stew does best with shoulder, but you could substitute it in just about any recipe and make sure you cook it long and slow. Enjoy and let us know how it goes.

  8. I have left over grilled pork chops, do you think I could use them in this recipe?


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