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Beer-Braised Pork and Carrot Stew Recipe

Looking for an easy Beer-Braised Pork and Carrot Stew recipe? Learn how to make Beer-Braised Pork and Carrot Stew using healthy ingredients.

Submitted by smg0rrh

Makes 9 servings

The Washington Post, September 5, 2012 Stews can be made in big batches: enough for dinner today or tomorrow, and enough to store in the fridge or freezer for another meal. The stews I make all follow the basic method outlined below. The protein, vegetables and flavorings change with the seasons and to suit my mood. This version is one of my family's favorites. The carrots fully develop their natural sweetness during the slow cooking as the pork becomes tender and the broth flavorful. The key is to use cuts of meat that benefit from slow cooking. Those are usually the least expensive cuts, such as beef chuck roast and pork butt. I like to buy a whole piece and cut it up myself, so I can remove any chunks of surface fat or tough parts. Aim for 1-inch cubes. You can buy pre-cut stew meat; just make sure it?s not too lean, or the meat in the stew will be dry. Choose a beer with a little more flavor than a pale ale. If you'd rather not include beer in a dish to be shared with children, substitute chicken broth.

Recipe Ingredients for Beer-Braised Pork and Carrot Stew

2 tablespoons olive oil
3 pounds pork shoulder
1/2 cup water
2 tablespoons tomato paste
1/4 cup flour
2 cups beer
2 cups no-salt-added chicken broth
2 tablespoons Dijon-style mustard
1/4 cup light brown sugar
1 1/2 pounds carrots

Recipe Directions for Beer-Braised Pork and Carrot Stew

  1. Position an oven rack in the bottom third of the oven; preheat to 325 degrees.

  2. Heat 1 tablespoon of the oil in a large, nonstick saute pan or skillet over medium-high heat. Working in batches, add the pork, taking care not to crowd the pieces. Cook for 3 to 4 minutes, turning the pieces once or twice, until they brown and lose their raw look. Transfer the cubes to a bowl. Repeat with the remaining cubes, adding oil if needed. When all of the pork has browned, increase the heat to high under the (empty) saute pan or skillet and add the water. Use a wooden spatula or spoon to dislodge any browned bits, then remove from the heat.

  3. Meanwhile, heat 1 tablespoon of the oil in a 5-quart Dutch oven or ovenproof saucepan over medium-high heat. Add the onions and a pinch of salt; reduce the heat to medium. Cook for 6 to 7 minutes, stirring occasionally, until the onions are soft but not browned. Stir in the tomato paste and cook for 1 minute, then add the flour and stir to incorporate; cook for 1 minute. Add the reserved liquid from the saute pan or skillet, the beer, broth, mustard, sugar, and salt and pepper to taste; stir to combine. Stir in the carrots and the browned pork. As soon as the liquid begins to bubble slowly, cover the Dutch oven or saucepan and transfer it to the oven. Bake for 2 1/2 hours.

  4. Remove the pan from the oven, uncover it and let it sit for 10 minutes. Taste the broth and adjust the seasoning if necessary. Serve right away; or cool quickly in a water bath or in a shallow metal pan or bowl in the refrigerator. When the stew has cooled, cover and refrigerate for up to 3 days or freeze for up to 3 months.


Main Dish

Nutrition Facts
Serving Size 364.0g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 254% Vitamin C 10%
Calcium 7% Iron 15%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • High in selenium
  • High in thiamin
  • Very high in vitamin A
  •   Bad points
  • High in saturated fat
  • Contains alcohol
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