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….
With love from our Kitchen Table to yours!
Check out these delicious stews to finish off your cool season! Click on the link or the photo to open in a new window.
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30 Minute Midwestern Pork Stew with Vegetables
- 1 tablespoon olive oil, extra virgin
- 1 pound pork stew meat
- 1/4 cup all purpose flour, plus 2 tablespoons (divided)
- 1 teaspoon kosher salt, divided
- 1 teaspoon black pepper, fresh ground, divided
- 1 cup carrots, diced into bite size pieces
- 3 potatoes, diced into bite size pieces
- 12 ounce bottle of beer, I used Blue Moon
- 2 cups water
- 1 tablespoon low sodium chicken base
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sage
- 2 tablespoons butter, melted
- Warm a large skillet or braising pan over medium-high heat.
- Combine 1/4 cup flour, 1/2 teaspoon salt and 1/2 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!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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