Rich Autumn Pork Stew With Beer Recipes

AUTUMN PORK STEW

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.

FALL HARVEST PORK STEW WITH BEER

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!!!!

PERUVIAN PORK STEW WITH CHILES, LIME AND APPLES

Steps:

• Heat the olive oil in a skillet and brown the pork in it on all sides; you may have to do this in batches for the most efficient browning. Meanwhile, sauté the onions and apples in a pan with the chiles, bay leaves and cloves until the onions are tender, about 10 minutes.
• Combine all the ingredients in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust the heat so the mixture bubbles steadily but not vigorously. (If you're using a slow cooker, turn it to high and walk away for 4 or 6 hours.)
• Cook, stirring every 30 minutes or so, until the meat is very tender and just about falling apart, at least an hour. Taste and adjust the seasoning, then lower the heat (this will keep well for at least an hour before serving). Remove the meat, then reduce the broth as necessary; serve over steamed rice, garnished with cilantro.

ZESTY AUTUMN PORK STEW

Steps:

• Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook pork in Dutch oven, stirring occasionally, until brown.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 15 minutes, stirring once, until sweet potatoes are tender.