Delicious stew made with pork, potatoes, carrots, celery, onions and mushrooms. The broth is made with beef broth and a bottle of porter.
Ingredients
2poundsboneless pork roast, cut into small stew size chunks
1cupflour
1tbsppaprika
2tspgarlic powder
2tspblack pepper
2tspsalt
1tsporegano
1/4cupoil
2onions, minced
3garlic cloves, minced
3carrots, peeled and sliced
3celery stalks, sliced
1 1/2cupsmushrooms, quartered
3-4medium potatoes, peeled and cubed
12ozbottle of porter or other beer
900mlbeef broth
1-2tbspcorn starch for thickening
1-2tbspwater
Instructions
Whisk together the flour, paprika, garlic powder, black pepper, salt and oregano. Toss pork chunks in the four and spices until coated. Dust off any excess flour.
Heat oil in a skillet or dutch oven on medium heat. Add pork and brown the meat flipping every minute or two. Move them to the slow cooker.
Saute the onions, in the skillet for about 5 minutes, stirring often. Dump into the slow cooker.
Mix remaining ingredients (except the corn starch and water) into the slow cooker.
Set the slow cooker to low and cook for 6-8 hours.
With about 15 minutes remaining, whisk together the corn starch and water to create a slurry. Whisk that into the stew to thicken it.
Serve the stew with fresh bread, or even try serving in a large bread bowl.
If the meat is in a skillet, transfer to a large roasting pot. Add remaining ingredients (except the corn starch). Cook in the oven for 3 hours.
Remove from the oven. Whisk together corn starch with a few tablespoons of water. Stir into the stew to thicken the broth.
Notes
Pressure Cooker Option - To make this in the pressure cooker, after step 4, cook the stew on high pressure for 20 minutes. Once done, release the pressure and whisk the slurry (from step 6), into the stew.