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4.25 from 4 votes

Beer Braised Pork Stew


  • Beer Braised Pork Stew
  • yield: 6 to 8 servings
  • The pork cooks to fork tender and gets wonderfully flavored from the beer gavey 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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