Beer-Braised Pork and Carrot Stew

3.6 (42)

Share

Comment

Save

Print

By Stephanie Witt Sedgwick

In this family-favorite recipe from former Post staff writer Stephanie Witt Sedgwick, the carrots develop their natural sweetness during the slow cooking as the pork becomes tender and the broth flavorful. Sedgwick recommends using cuts of meat that benefit from slow cooking, such as beef chuck roast, pork butt or country-style pork chops, trimmed of extra fat and tough parts.

Choose a beer with a little more flavor than a pale ale, or substitute more chicken broth.

Make ahead: The onions, carrots and meat can be cut up the night before, covered and refrigerated.

Storage: Refrigerate for up to 4 days, or freeze for up to 3 months.

From Stephanie Witt Sedgwick.

Featured in:

How to plan dinner now that school has started

Story continues below advertisement

Ingredients

measuring cup

Servings: 6-8 (makes about 12 cups)

• 2 tablespoons olive oil, plus more as needed
• 3 pounds boneless, trimmed pork shoulder or country-style pork chops, cut into 1-inch cubes (may substitute beef chuck roast)
• 3 medium yellow onions (1 1/2 pounds total), chopped
• Fine salt
• 1 tablespoon double-concentrated tomato paste or 2 tablespoons regular tomato paste
• 1/4 cups all-purpose flour
• 2 cups beer (see headnote)
• 2 cups no-salt-added or homemade chicken broth
• 1/2 cup water
• 2 tablespoons light brown sugar
• 2 tablespoons Dijon mustard
• Freshly ground black pepper
• 1 1/2 pounds carrots, peeled and cut into chunks no bigger than 3/4 inch at their thickest point (about 4 1/2 cups)

Directions

Time IconActive: 1 hour|Total: 3 hours 30 min

1. Position a rack in the bottom third of the oven and preheat to 325 degrees.

2. Step 2

   In a large Dutch or other heavy-bottomed, ovenproof pot over medium-high heat, heat 1 tablespoon of the oil until shimmering. Working in batches to avoid overcrowding, add the pork and cook, turning the pieces once or twice, until browned, 4 to 6 minutes. Transfer to a bowl, and repeat with the remaining cubes, adding more oil as needed.

3. Step 3

   Add the remaining 1 tablespoon of oil and heat until shimmering. Add the onions and a pinch of salt, reduce the heat to medium and cook, stirring occasionally, until the onions are soft but not browned, 6 to 7 minutes. Stir in the tomato paste and cook for 1 minute; then stir in the flour and cook for 1 minute. Add the beer, broth, water, sugar, mustard, and season to taste with salt and pepper. Stir in the carrots and the browned pork and bring to a gentle simmer. Cover the pot, transfer it to the oven and braise for 2 1/2 hours.

4. Step 4

   Remove the pot from the oven, uncover and let sit for 10 minutes. Taste the broth, and adjust the seasoning if necessary. Serve hot, or let cool completely before refrigerating.