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Pork and Beer Stew MICHAEL SYMON

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Just like peanut butter and jelly, this combo of Pork and Beer is perfect!

2 pounds pork shoulder (cut into 3/4-inch cubes)
2 tablespoons paprika
2 tablespoons olive oil
2 onions (peeled, large dice)
1 small celery root (peeled, large dice)
1 apple (peeled, large dice)
1 Idaho potato (peeled, large dice)
1 bundle fresh thyme (tied with butcher’s twine)
12 ounces sour beer
2 cups chicken stock
1/2 cup dried apricots (diced)
applesauce (for serving)
Kosher salt and freshly ground black pepper (to taste)

Preheat a large Dutch oven over medium-high heat.
Season the pork shoulder with the paprika, salt, and pepper. Add olive oil to the Dutch oven and then add the pork. Caramelize the pork on all sides, about 8-10 minutes. Push the pork to one side and add the onions and celery root. Season with salt. Cook the vegetables until they start to caramelize, about 10 minutes.
Add the apple, potato, thyme, and beer. Scrape the bottom of the pot for any brown bits and let the beer reduce for 1-2 minutes. Add the chicken stock. Season with salt and pepper. Simmer, stirring occasionally for 1 hour and 15 minutes, until the pork is tender and the liquid has thickened. Remove the bundle of thyme, stir in the apricots and serve with applesauce on the side.
Tip: Beer is the perfect liquid to deglaze a pot for a chili or stew. Try using your favorite beer in your next stew.

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