Pork Stew
Midwestern-style Pork Stew has an amazing depth of flavor from… beer. Yes, you heard right! Rich, savory, and ready in 30 minutes.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 pound pork tenderloin, trimmed and cut into bite-size pieces
- 1 cup carrots, peeled and diced into bite-size pieces
- 2 tablespoons all-purpose flour
- 3 Yukon Gold potatoes, peeled and diced into bite-size pieces (about 3 cups)
- 12 ounces beer Blue Moon recommended
- 2 cups chicken stock Kitchen Basics preferred, 16 fluid ounces
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground sage
- 2 tablespoons unsalted butter, melted
Instructions
- HEAT PAN: Place a large skillet or braising pan over medium-high heat and allow it to warm.
- SEASON FLOUR: In a gallon-size resealable bag, combine 1/4 cup all-purpose flour , 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper.
- COAT PORK: Add 1 pound pork tenderloin, trimmed and cut into bite-size pieces to the bag, seal, and shake until evenly coated.
- BROWN PORK: Add 1 tablespoon extra virgin olive oil to the hot skillet. Gently add the pork and cook, turning as needed, until browned on all sides.
- ADD VEGETABLES: Add 1 cup carrots, peeled and diced into bite-size pieces and 3 Yukon Gold potatoes, peeled and diced into bite-size pieces to the skillet and stir to combine.
- DEGLAZE: Pour 12 ounces beer into the skillet and stir, scraping the bottom of the pan to release any browned bits. Cover and let sit for 1 to 2 minutes.
- BUILD STEW: Add 2 cups chicken stock, 1/2 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon ground sage. Stir to combine. Cover, bring to a boil, then reduce heat to a simmer and cook for 10 minutes.
- THICKEN: In a small bowl, whisk together 2 tablespoons unsalted butter, melted and 2 tablespoons all-purpose flour until smooth. Stir the mixture into the skillet. Cover and simmer for another 10 minutes.
- SERVE: Remove from heat. Taste and adjust seasoning if needed. Serve hot.
Notes
Meat Tip: Pork tenderloin is key for keeping this a true 30-minute recipe. Other pork cuts will require longer cooking.
Vegetable Size: Dice the potatoes and carrots evenly so they cook through in the short simmer time.
Beer Choice: A mild wheat beer works best. Avoid very dark or bitter beers.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
Serving: 1 | Calories: 208cal | Carbohydrates: 18g | Protein: 15g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 355mg | Sugar: 1g | Fiber: 2g | Calcium: 24mg | Iron: 1mg