Beer-Braised Pork and Carrot Stew Recipe

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Democracy Dies in Darknessclock3 hours 30 minscourseMainStart CookingComment on this storyAdd to your saved recipesBy Stephanie Witt Sedgwick

In this family-favorite recipe from former Post staff writer Stephanie Witt Sedgwick, the carrots develop their natural sweetness during the slow cooking as the pork becomes tender and the broth flavorful. Sedgwick recommends using cuts of meat that benefit from slow cooking, such as beef chuck roast, pork butt or country-style pork chops, trimmed of extra fat and tough parts.

Choose a beer with a little more flavor than a pale ale, or substitute more chicken broth.

Make ahead: The onions, carrots and meat can be cut up the night before, covered and refrigerated.

Storage: Refrigerate for up to 4 days, or freeze for up to 3 months.

From Stephanie Witt Sedgwick.

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Ingredients

measuring cup

Servings: 6-8 (makes about 12 cups)

Directions

Time Icon Active: 1 hour | Total: 3 hours 30 mins

  • Step 1

    Position a rack in the bottom third of the oven and preheat to 325 degrees.

  • Step 2

    In a large Dutch or other heavy-bottomed, ovenproof pot over medium-high heat, heat 1 tablespoon of the oil until shimmering. Working in batches to avoid overcrowding, add the pork and cook, turning the pieces once or twice, until browned, 4 to 6 minutes. Transfer to a bowl, and repeat with the remaining cubes, adding more oil as needed.

  • Step 3

    Add the remaining 1 tablespoon of oil and heat until shimmering. Add the onions and a pinch of salt, reduce the heat to medium and cook, stirring occasionally, until the onions are soft but not browned, 6 to 7 minutes. Stir in the tomato paste and cook for 1 minute; then stir in the flour and cook for 1 minute. Add the beer, broth, water, sugar, mustard, and season to taste with salt and pepper. Stir in the carrots and the browned pork and bring to a gentle simmer. Cover the pot, transfer it to the oven and braise for 2 1/2 hours.

  • Step 4

    Remove the pot from the oven, uncover and let sit for 10 minutes. Taste the broth, and adjust the seasoning if necessary. Serve hot, or let cool completely before refrigerating.

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    Nutritional Facts

    Per serving (1 1/2 cups), based on 8

    • Calories

      360

    • Fat

      10 g

    • Saturated Fat

      3 g

    • Carbohydrates

      20 g

    • Sodium

      313 mg

    • Cholesterol

      102 mg

    • Protein

      41 g

    • Fiber

      4 g

    • Sugar

      11 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From Stephanie Witt Sedgwick.

    Tested by Olga Massov and Stephanie Witt Sedgwick.

    Published September 4, 2012

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