Beer Braised Pork Stew

For Beer Braised Pork Stew, slow simmer a Boston Butt in a beer gravy until it’s fork tender.  Potatoes, carrots and peas are added to round out a complete meal.

So, I dragged out my enamel coated cast iron Dutch oven today to make something for dinner because I figured I’d used tomatoes and the acid ruins the surface on cast iron if it’s not enamel coated and I figured I would make a one pot meal and I figured I would use pork because it’s all I have defrosted and I figured beer goes with pork, especially Boston butt, and I figured we had a bottle of beer in the refrigerator.

That’s all the figuring I can do for one day.

So, I made a beer gravy and braised the pork cubes until they were falling apart tender.  Then, I added carrots, potatoes, tomatoes and English peas.

I figure it turned out pretty dang good. It’ll turn out good for you, too.  I did all the figuring for you.

Y’all come see us!

Beer Braised Pork Stew

yield: 6 to 8 servings

The pork cooks to fork tender and gets wonderfully  flavored from the beer gravy and vegetables.  This is a one pot meal that you’ll cook often. 

2 pounds Boston Butt (also called pork shoulder)

1/2 cup all-purpose flour

1 tablespoon seasoned salt

cooking oil

2 large sweet onions, diced

3 stalks celery,diced

4 to 5 cloves of garlic, ,minced

1 (12 ounce) bottle of beer

2 cups chicken stock

1 (14.5 ounce) can diced tomatoes

3 medium  Yukon gold potatoes,peeled and cut in  one inch cubes

4 to 5  carrots, peeled and sliced

1 cup English peas

salt and pepper to taste

Cut the pork roast into large chunks and set aside.

Add flour and seasoned salt to a gallon zip log bag.  Shake to mix.  Set aside one tablespoon.

Drop pork pieces into seasoned flour and shake to coat.

Cover the bottom of a Dutch oven with cooking oil.  Heat to medium high.

When the oil is hot, work in batches and brown all sides of the pork pieces.  Remove to a bowl.

When all pork is browned, add onions, celery and garlic to pot. Cook, stirring frequently, for 10 minutes or until vegetables are tender and starting to brown.

Add reserved flour to vegetable mixture and stir until the flour is no longer visible.

Add beer and deglaze pan.

Return pork to pot along with its juices.

Add chicken stock.  Cover and simmer on medium low for 1 1/2 to 2 hours or until the pork is fork tender.

Add tomatoes and juices, potatoes and carrots, cover and cook for 1 hour or until potatoes and carrots are  tender.

Stir in peas.  Remove from heat.  Taste for seasoning and make adjustments.

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4.50 from 6 votes

Beer Braised Pork Stew

Boston Butt is slow simmered in a beer gravy until it's fork tender.  Potatoes, carrots and peas are added to round out a complete meal.

Course: Main Course

Cuisine: American South

Keyword: beer braised pork stew

Author: Jackie Garvin

Ingredients

• yield: 6 to 8 servings
• 2 pounds Boston Butt also called pork shoulder
• 1/2 cup all-purpose flour
• 1 tablespoon seasoned salt
• cooking oil
• 2 large sweet onions diced
• 3 stalks celery diced
• 4 to 5 cloves of garlic ,minced
• 1 12 ounce bottle of beer
• 2 cups chicken stock
• 1 14.5 ounce can diced tomatoes
• 3 medium Yukon gold potatoes peeled and cut in one inch cubes
• 4 to 5 carrots peeled and sliced
• 1 cup English peas
• salt and pepper to taste

Instructions

• Cut the pork roast into large chunks and set aside.
• Add flour and seasoned salt to a gallon zip log bag. Shake to mix. Set aside one tablespoon.
• Drop pork pieces into seasoned flour and shake to coat.
• Cover the bottom of a Dutch oven with cooking oil. Heat to medium high.
• When the oil is hot, work in batches and brown all sides of the pork pieces. Remove to a bowl.
• When all pork is browned, add onions, celery and garlic to pot. Cook, stirring frequently, for 10 minutes or until vegetables are tender and starting to brown.
• Add reserved flour to vegetable mixture and stir until the flour is no longer visible.
• Add beer and deglaze pan.
• Return pork to pot along with its juices.
• Add chicken stock. Cover and simmer on medium low for 1 1/2 to 2 hours or until the pork is fork tender.
• Add tomatoes and juices, potatoes and carrots, cover and cook for 1 hour or until potatoes and carrots are tender.
• Stir in peas. Remove from heat. Taste for seasoning and make adjustments.

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