Beer-Braised Pork and Carrot Stew
This stew is one of my family’s favorites. The carrots fully develop their natural sweetness during the slow cooking as the pork becomes tender and the broth flavorful. Choose a beer with a little more flavor than a pale ale. If you’d rather not include beer in a dish to be shared with children, substitute chicken broth.
Make ahead: The onions, carrots and meat can be cut up the night before, wrapped in plastic wrap and refrigerated. The stew can be covered and refrigerated for up to 3 days or frozen for up to 3 months.
2 to 3 tablespoons olive oil
3 pounds boneless, trimmed pork shoulder or country-style pork chops, cut into roughly 1-inch cubes
3 medium onions, finely chopped (about 21/4 cups)
1 tablespoon double-concentrated tomato paste or 2 tablespoons regular tomato paste
1/4 cup flour
2 cups beer (see note above)
2 cups no-salt-added or homemade chicken broth
2 tablespoons Dijon-style mustard
1/4 cup light brown sugar
Freshly ground pepper
1 1/2 pounds carrots, peeled and cut into chunks no bigger than 3/4 inch at their thickest point (about 41/2 cups)
Position an oven rack in the bottom third of the oven; heat to 325 degrees.
Heat 1 tablespoon of the oil in a large, nonstick skillet over medium-high heat. Working in batches, add the pork, taking care not to crowd the pieces. Cook 3 to 4 minutes, turning once or twice, until pieces brown and lose their raw look. Transfer to a bowl. Repeat with the remaining cubes, adding oil if needed. When all the pork has browned, increase the heat to high under the empty pan and add 1/2 cup water. Use a wooden spatula or spoon to dislodge any browned bits, then remove from the heat.
Meanwhile, heat 1 tablespoon of the oil in a 5-quart Dutch oven over medium-high heat. Add the onion and a pinch of salt; reduce the heat to medium. Cook 6 to 7 minutes, stirring occasionally, until the onions are soft but not browned. Stir in the tomato paste and cook 1 minute, then add the flour and stir to incorporate; cook 1 minute. Stir in the reserved liquid from the pan, the beer, broth, mustard, sugar, and salt and pepper to taste. Stir in the carrots and the browned pork. As soon as the liquid begins to bubble slowly, cover the pan and transfer it to the oven. Bake 21/2 hours.
Remove the pan from the oven, uncover it and let it sit for 10 minutes. Taste the broth and adjust the seasoning if necessary. Makes 9 (1-cup) servings.
Per serving: 360 calories, 32 g protein, 21 g carbohydrates, 15 g fat, 5 g saturated fat, 105 mg cholesterol, 290 mg sodium, 3 g fiber, 10 g sugar.