Rich Autumn Pork Stew With Beer Food

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AUTUMN PORK STEW



Autumn Pork Stew image

Note: The apples disintegrate into the stew so don't worry how you cut them.

Provided by Martha

Time 3h30m

Number Of Ingredients 15

1 tablespoon olive oil
½ pound thick cut bacon, diced
2 cups onion, diced
1 ½ tablespoons fresh garlic, minced
3-4 pound pork butt, cut into two-inch cubes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups white wine
½ pound carrots
2 Gala apples cored, skins left on and cut up into chunks (or any hard apple but not Granny Smith) *See note
2 cups any jarred apple sauce (sweetened or unsweetened - doesn't matter)
2 14.5-ounce cans chicken stock, divided
3 bay leaves
1 pound new red potatoes, peeled and cut into bite-sized pieces
1 pound peeled butternut squash, cut into bite-sized pieces

Steps:

  • In a large Dutch oven or heavy bottomed pot, place olive oil and bacon and cook over medium high for 8-10 minutes until the bacon is crispy.
  • Add the onions and lower heat to medium low and cook for 20 minutes, stirring occasionally.
  • Add garlic and cook for one minute.
  • With a slotted spoon or spider, remove bacon and onion mixture to a large bowl.
  • Lay pork pieces out and salt and pepper both sides.
  • Heat the pot with the bacon fat to medium high and once hot, sear meat in three or four batches. Do not over crowd pan and sear each side for three to four minutes. Remove to bowl with bacon and onions as you sear each batch. The searing process should take 30-40 minutes total. Don't rush this step; just make sure each piece is nice and golden brown.
  • Once the last batch is done, pour the bowl back in the pot and add the white wine. Stir to get all brown bits from bottom of pot.
  • Add carrots, apples, apple sauce, one can of stock and bay leaves. Bring to boil, lower to a simmer, and place cover partially on. Simmer for two hours, stirring occasionally.
  • After two hours, add second can of stock and the potatoes and bring to a rolling simmer. Cook five minutes then add squash and cook for an additional 15 minutes. (Be careful at this point as the mixture will be thick and if not watched, may stick and burn). The pork is very tender so as you stir, try not to break the meat up too much.
  • Once the potatoes and squash are cooked, serve stew in bowls.

AUTUMN PORK STEW



Autumn Pork Stew image

-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

1-1/2 pounds boneless pork loin roast, cut into 1-inch cubes
1 medium onion, chopped
2 tablespoons butter
2 garlic cloves, minced
3 cups chicken broth
3/4 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon rubbed sage
1 bay leaf
1 medium butternut squash, peeled and cubed (3 cups)
2 medium apples, peeled and cubed

Steps:

  • In a large saucepan, cook pork and onion in butter until meat is tender. Add garlic; cook 1 minute longer. Drain. Add the broth, salt, rosemary, sage and bay leaf. Cover and simmer for 20 minutes. , Stir in squash and apples; simmer, uncovered, for 20 minutes or until squash and apples are tender. Discard bay leaf.

Nutrition Facts : Calories 289 calories, Fat 11g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 867mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 26g protein.

PORK AND BEER STEW (GERMAN)



Pork and Beer Stew (German) image

*Schweinefleisch und Bier-Eintopf* in German, this recipe is from *Modern German Food* by Roz Denny. Roz said "In several parts of Germany, breadcrumbs are used to thicken soups & stews, a brilliant idea that adds a delicious rich & slightly nutty flavour, esp when beer is used instead of stock. This recipe uses shoulder of pork, but works equally well w/beef or veal & is a wonderful warming casserole." *Enjoy* ! (15 min was allowed for ingredient prep)

Provided by twissis

Categories     Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

600 g braising pork (cubed & lean shoulder suggested)
2 tablespoons canola oil
1 large onion (sliced)
2 garlic cloves (crushed)
2 carrots (cut in chunky sticks)
125 g button mushrooms (sliced) (optional)
1/4 teaspoon ground allspice
1 large bay leaf
1 small cinnamon stick
1 (500 ml) bottle dark beer
85 g rye bread (made into crumbs)
salt & freshly ground black pepper
fresh parsley (chopped)

Steps:

  • In a lrg heavy-based saucepan, brown cubed pork in half the oil till nicely browned (about 5 min), remove w/a slotted spoon & set aside.
  • Add remaining oil & saute the onion & garlic for 5 min or till softened.
  • Stir in the carrots & mushrooms (if using) & cook for 5 minutes. Add spices & bay leaf.
  • Return the meat to the pan & stir in the beer + breadcrumbs. Season w/salt + pepper to taste & bring to a slow boil, stirring once or twice.
  • Make sure the meat is pressed under the liquid, then partially cover & simmer very gently for about 1 hour.
  • Uncover, remove bay leaf + cinnamon stick, sprinkle w/parsley & serve immediately.
  • Serving Suggestions Per Roz: "Serve w/buttered cabbage or kale + potato dumplings, mashed potatoes or Spatzle.".

Nutrition Facts : Calories 519.8, Fat 22.3, SaturatedFat 5.8, Cholesterol 129, Sodium 256.3, Carbohydrate 22, Fiber 2.7, Sugar 3.8, Protein 47

RICH AUTUMN PORK STEW WITH BEER



Rich Autumn Pork Stew with Beer image

Provided by Sheila Lukins

Categories     Soup/Stew     Beer     Onion     Pork     Dinner     Apple     Carrot     Fall     Noodle     Simmer     Boil     Parade     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

2 pounds boneless pork shoulder, cut in 1 1/2-inch bits
Salt and pepper
6 tablespoons olive oil
2 medium onions, diced
4 medium carrots, diced
2 medium apples, peeled and cut into 1/2-inch pieces
2 tablespoons finely minced garlic
1 bay leaf
1 cup diced canned or fresh tomatoes
2 cups chicken broth (bouillon)
1 bottle (12 ounces) beer
2 tablespoons brown sugar
Cooked buttered egg noodles

Steps:

  • 1. Season the pork with salt and pepper. Heat 4 tablespoons oil in a heavy casserole over medium-high heat. Brown the pork well in batches. Remove to a bowl.
  • 2. Wipe casserole clean and heat the remaining oil over low heat. Add onions, carrots, and apples. Stir until softened, 10 minutes, adding the garlic in the last 3 minutes. Stir in remaining ingredients except noodles. Return pork and any juices to the casserole.
  • 3. Bring to a boil. Reduce heat and simmer, partially covered, stirring, until the meat is very tender, about 1 1/2 hours. Discard bay leaf; adjust seasonings. Serve over egg noodles in shallow bowls.

FALL HARVEST PORK STEW WITH BEER



Fall Harvest Pork Stew with Beer image

This is my version of a recipe that appeared in Parade magazine several years back. It is a "must make" at least twice a year for us now. Hearty, delicious, filling, and easy. Your house will smell great while it's simmering! Yum!

Provided by Michelle Koletar/Mertz

Categories     Pork

Time 3h45m

Number Of Ingredients 15

2 lb boneless pork, cut into large bite-sized chunks
6 Tbsp olive oil
2 medium onions, diced
3 medium carrots, diced (not baby carrots)
2 medium apples, peeled & diced in about 1/2 inch pieces
2 Tbsp minced garlic (not garlic powder! yick) or garlic clove
2 bay leafs
1 can(s) diced tomatoes
2 c chicken broth
1 can(s) or bottle of beer (any kind will do)
2 Tbsp brown sugar
salt, pepper,nutmeg
1 box frozen peas
1 cinnamon stick
optional: bouquet garni of fresh parsley, rosemary and/or thyme

Steps:

  • 1. Season pork w/ salt & pepper. Heat 4 TBS of oil in a dutch oven, med-high. Brown pork in batches until golden. Remove from pot.
  • 2. Heat 2 TBS oilve oil or butter over low. Add onions, carrots, & apples, & cinnamon stick until softened, about 10 mins. Add garlic during last 3 mins (if using a whole clove, just add to broth when cooking for flavor). Stir in remaining ingredients ( including just a dash of nutmeg and bouquet garni if you are using) except peas. Return pork & juices to pan & stir well.
  • 3. Bring to boil, then reduce heat & simmer, stirring often. Simmer until pork is very tender (I usually just cook it all day). During last half hour, add thawed peas (make sure to drain them of any moisture). Stir well. Add more salt & pepper to your liking.
  • 4. Remove the bay leaves & serve this over broad egg noodles. (I cook my noodles in chicken broth, a little beer, kosher salt & some parsley.)
  • 5. Enjoy & eat til your belly is full!!!!

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