Pork Stew

Name: Pork Stew
Yield: 6 servings
Cuisine: Home cooking
Ingredients: 1 kg pork shoulder or ham; 1 onion; 2 cloves of garlic; 2 tablespoons olive oil; 200 g lean bacon or smoked bacon; 500 ml wheat beer or cider; 250 ml broth; 1 - 2 carrots; 200 g cremini mushrooms; 0.5 cup tomato paste; 1 tablespoon butter; 1 tablespoon potato starch; 1 tablespoon wheat flour; 3 allspice berries; 2 bay leaves; 2 pinches sea salt; 1 teaspoon black pepper; 0.5 teaspoon sweet paprika; 0.5 teaspoon cayenne pepper; 0.5 teaspoon dried oregano

This is a traditional Polish meat dish with vegetables and broth, offering a hearty and flavorful experience. It's known for its rich, savory taste and is often served as a comforting and satisfying meal, particularly during colder months. The combination of pork, vegetables, and aromatic spices creates a deeply delicious and warming stew.

Servings:6 servings

by vxda

Ingredients

1kgpork shoulder or ham
1onion
2cloves of garlic
2tablespoonsolive oil
200glean bacon or smoked bacon
500mlwheat beer or cider
250mlbroth
1- 2carrots
200gcremini mushrooms
0.5cuptomato paste
1tablespoonbutter
1tablespoonpotato starch
1tablespoonwheat flour
3allspice berries
2bay leaves
2pinchessea salt
1teaspoonblack pepper
0.5teaspoonsweet paprika
0.5teaspooncayenne pepper
0.5teaspoondried oregano

Instructions

Cut the meat into cubes approximately 1.5 cm in size.
Peel and dice the onion. Peel the garlic.
In a large pot, heat the olive oil over medium heat. Sauté the salted onion for 5 minutes, stirring occasionally. Add the garlic and sauté for a moment.
Increase the heat to high and add the meat. Season with salt and pepper and brown on all sides, stirring occasionally.
Once all the meat is browned, add the diced bacon and spices: allspice berries, bay leaves, sweet paprika, and dried oregano.
Sauté for a few minutes, stirring occasionally, then pour in the beer and bring to a boil over high heat.
Add hot broth, cover the pot, reduce heat to low, and simmer for 1 1/2 hours.
Add peeled and sliced carrots and halved cremini mushrooms, tomato paste, and butter. Stir, bring to a boil, and check the seasoning with salt. Cover and cook for another hour, or until the meat is tender.
To thicken the sauce, sift both flours directly through a sieve into the pot with the stew. Stir and bring to a boil.
Cook for another 1-2 minutes. Serve with groats or potatoes and a salad with sour cream or another favorite salad.