One of the adorable American dishes – the stew is similarly popular in many cuisines of the world. Autumn and winter are special seasons for these hearty warming pleasures.
As well as in French cuisine, wine is often used in British cuisine for cooking. To me it is very natural to replace wine with beer for a tasty British or Irish meat stew. When I’m cooking with beer I’m trying to follow my own rule: for darker meats, like beef, I use porters or ales, for pork, which belongs to the white meat category, a lighter beer is preferable. This delicious recipe is a proof of my rule.
Tender and flavorful pork in beer tastes even better on the next day. And how good this delightful and luscious sauce is on mashed potatoes!.. Doesn’t it make you hungry?
- 2- 3 lb pork for stew
- 1 – 2 large onions (1 – 1½ lb), chopped or sliced
- 1 chili pepper (fresno or jalapeno), finely chopped or ½ tsp pepper flakes
- 4 cloves of garlic, minced
- 2-3 tbsp flour
- 1 bottle ( 350 ml ) lager beer
- 2 bay leaves
- 2-3 sprigs of thyme
- Dash of ground nutmeg
- Black ground pepper
- 1 tbsp butter
- Olive oil for cooking
Cut meat into walnut size pieces or a bit larger. Pat dry with paper towel.
Heat the olive oil in a heavy bottom pot. Add pork pieces in a single layer and brown them over high heat. Transfer the pork on a plate. Repeat with the rest of the meat.
Return pork to the pot. Add onion, garlic, chili, a piece of butter, stir and cook over medium heat for 2-3 minutes.
Sprinkle with flour, stir and cook for about 1-2 minutes. Try not to burn the flour, otherwise the sauce will have a burnt taste.
Pour beer over, bring to boil, add salt, ground black pepper, nutmeg, bay leaves and thyme. Stir.
Reduce heat to low, cover with a lid and simmer for about 1 – 1 ½ hours, stirring occasionally.
Turn off the heat. Let stand covered for about 10 minutes.
Remove the bay leaf and thyme before serving.
Cook with pleasure and enjoy the world!