Pork and Green Pepper Beer Stew
There is a saying “don’t believe everything you read”. I should have heeded this advice while making this recipe.
There were nineteen reviews of this pork and green pepper beer stew recipe that I found on the Food Network’s site. Majority of them stated that the stew was too watery. Well who likes a watery stew? Stew by definition is a dish cooked slowly in liquid and to me it is a hearty meal with a liquid base, but not overly liquidy. As I made this recipe the comments got the best of me as I watched my creation form a watery base. I worried that I too would have an overly liquid stew and I would be displeased. I make the recipe just as the instructions had stated but at the last second I became irrational and added rice per the recommendation of one of the commenters. I do not regret my decision of adding rice, but perhaps the amount of rice I added I do regret. A cup of rice would have been sufficient, but of course the watery reviews had me pouring in two cups. What I ended up with was still good, but I would no longer classified it as a stew.
My recommendation is to make the recipe as is but cut back on the chicken broth as no one wants to cut back the beer! Four cups of chicken broth is a lot of liquid to pair up with a full bottle of beer.
For this recipe you will need the following ingredients:
1/3 cup flour
1 tablespoon of salt
1/4 teaspoon of black pepper
2 pounds boneless pork shoulder cut into cubes
3 tablespoons vegetable oil
2 medium yellow onions chopped
2 medium green peppers chopped
2 medium garlic cloves finely chopped
2 tablespoons fresh oregano leaves finely chopped
1 quart (4 cups) low-sodium chicken broth – or scale this back to two cups
1 12 oz bottle of beer (light in color)
2 teaspoons light brown sugar tightly packed
1 medium bay leaf
Start first by mixing the flour, salt and pepper in either a shallow dish or plastic bag to coat the pork pieces. I prefer the plastic bag method as it easily coats the meat without having to get your hands too dirty.
Next heat the oil in a dutch oven over medium to high heat. Once the oil is hot take the pork pieces, lightly shaking off any excess flour and place them in the oil. Brown the meat on all sides.
Once the meat is cooked, set aside. Leave about 1 tablespoon of drippings in the pan and add in the onions, peppers, garlic and oregano. Cook until golden brown.
Next add your chicken stock, beer, brown sugar, pork and a bay leaf. Bring to a boil and reduce heat to low and simmer for 1 1/2 hours. If you want to add some uncooked rice, drop that in with about 20 to 25 minutes left in the simmer.
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