Pork and Beer Stew
Just like peanut butter and jelly, this combo of Pork and Beer is perfect!
- step-by-step directions
Pork and Beer Stew
- 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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