Ingredients: |
Ingredients: 1 Pound Pork Stew Meat
1 Large Onion, chopped
2 Celery Ribs, chopped
2 Large Carrots, chopped
1/2 Cup English Peas
2 Cloves Garlic, minced
4 Cups Chicken Broth
1 12oz Bottle Beer
1/4 Cup Barley
2 Tablespoons Olive Oil
1 Cup of Flour
2 Teaspoons Herbs
Salt/Pepper to Taste
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Directions: |
Directions:Mix the flour with the herbs and a pinch of salt and pepper, in a plastic bag. Dust the pork with salt and pepper, mix well, and then add into the flour bag. Shake to coat.
In a large stew or stock pot, pour the oil in, bring to temperature over medium-high heat and add the pork. As the pieces brown, turn them, making sure all sides get a good crust. Add in your garlic for 30 seconds and pour in the beer. Stir. Then add the rest of the ingredients. Keep remaining flour from the pork mix.
Bring to a boil and reduce to low, allowing it to simmer, covered, for 30 minutes. To thicken, use the remaining flour with water and add to the stew, cooking an additional 10 minutes or until thick. If not thick enough, use two tablespoons of corn starch mixed with a little water and add to stew. Thicken to your desire and test for salt and pepper. |
Personal
Notes: |
Personal
Notes: The pork should be extremely tender. Any meat can be used for this recipe, so long as the method of flour coating and browning is kept. Various vegetables can be added as well. Do not be afraid to try other vegetables in it, such as potatoes or turnips. Makes an excellent warm and filling dish during the winter, especially for family and friends. Best served with a warmed Chianti or Chardonnay.
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