Tips for Experienced Cooks
To elevate the depth of flavor in your stew, consider browning the tomato paste with the vegetables before adding the liquids. This technique, known as 'pincé', caramelizes the sugars in the tomato paste, adding a layer of complexity to the dish. Additionally, replacing a portion of the chicken broth with a good quality beef stock could introduce a richer, more robust background note that complements the pork wonderfully. For an even more refined touch, try infusing your olive oil with a few cloves of garlic and a sprig of thyme before browning the meat, to subtly enhance the aromatics of your dish.
Step 1: Preheat oven and coat pork
Preheat the oven to 325°F. In a large bowl, toss the pork with the flour until evenly coated.
- Pork
- Flour
Step 2: Brown the pork
In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes.
- Olive oil
Step 3: Sauté the vegetables
Add the onion, garlic, carrots, and celery to the pot and cook until softened, about 5 minutes.
- Onion
- Garlic
- Carrots
- Celery
Step 4: Prepare the stew
Pour in the beer and chicken broth, then stir in the tomato paste, bay leaves, thyme, salt, and pepper. Bring the mixture to a boil, then cover the pot and transfer it to the oven. Bake for 1 1/2 to 2 hours, or until the pork is tender and the vegetables are cooked through.
- Beer
- Chicken broth
- Tomato paste
- Bay leaves
- Thyme
- Salt
- Pepper
Step 5: Prepare the mashed potatoes
While the stew is cooking, boil the potatoes in a pot of salted water until tender, about 15 minutes. Drain the potatoes and return them to the pot. Add the milk and butter to the pot and mash the potatoes until smooth and creamy.
- Potatoes
- Milk
- Butter
Step 6: Serve
To serve, spoon the mashed potatoes onto plates or bowls and top with the pork stew. Garnish with chopped fresh parsley, if desired.
- Chopped fresh parsley (optional)
Meat, Eggs, & Dairy
- 2 pounds pork shoulder
Pantry Items
- 1/2 cup milk
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 cups belgian beer
- 2 cups chicken broth
- 2 tablespoons tomato paste
Fresh Produce & Herbs
- 1 large onion
- 2 whole carrot
- 2 stalks celery
- 4 large potato
Seasonings & Spices
- 2 cloves garlic
- 1 clove chopped fresh parsley
- 2 leaves bay
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper