Pork Stew with Stout and Caraway
Tender pork braised in Irish stout creates a deeply flavorful stew, finished with caraway seeds for a cozy winter stew with subtle earthy warmth in every bite.
Ingredients
- 1.4 lb (650 g) pork (boneless pork shoulder or similar cut)
- 1 tablespoon caraway seeds
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 6 tablespoon canola or olive oil
- 2 large onions
- 2-3 cloves of garlic
- 2 cups vegetable broth
- 7 fl oz (ca. 200 mL) stout beer
- 2 tablespoon red wine vinegar
- 3 large potatoes
- 2 large carrots
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- 1-2 bay leaves
- 1 cup fresh parsley
Instructions
- In a medium-sized bowl, pour flour and add salt and pepper. Stir to combine.
- Cut the pork meat into bite-sized chunks and transfer to the bowl with flour. Mix the pork pieces with the flour mixture ensuring all the pieces are covered.
- Heat vegetable oil in a large skillet. Sear the pork in batches, ensuring each piece is browned on all sides. Remove and set aside.
- Sauté chopped onions in hot oil until softened and translucent (about 3 minutes). Then, add minced garlic and cook for another minute until fragrant.
- Add the stout beer and caraway seeds and sauté for another 2-3 minutes.
- Add the remaining ingredients. Stir well and bring to a boil.
- Next, choose your preferred cooking option:a. Reduce heat to low and simmer for 1.5-2 hours until the pork meat is tender.b. Transfer to the oven and bake for approx. 1 hour.c. Cook in the pressure cooker (the timing might differ but it took 25 minutes in our stovetop pressure cooker).
- Once the stew is ready, remove bay leaves before serving and garnish with chopped fresh parsley.
Notes
- When baking the stew in the oven, it's convenient to use an oven-safe pan/skillet from the very start to reduce the amount of dirty dishes.
- Oil can be substituted with butter for an even creamier flavor.
- Use a lighter type of beer for a milder taste.
