Pork, Vegetable & Beer Stew

Pork, Vegetable & Beer StewWith the dreadful weather that is battering the country at the
moment, this stew is the perfect antidote and is sure to warm and fill those who are out and about cleaning up and getting everything back in order.

Pork, Vegetable & Beer Stew

The apples, kumara, beer and pork all combine to make quite a sweet dish, which I think really needs that squeeze of lemon at the end to lift the flavours.

I used the New Zealand red kumara which has a distinctive red skin, a creamy white firm textured flesh that cooks to a delightfully mellow taste, but any variety of kumara or sweet potato works well.

Serves 4-6

600g diced pork
sea salt and freshly ground black pepper
vegetable oil
1 cup beer
1 medium onion, cut into wedges
2 cloves garlic, finely chopped
3 (about 500g) medium kumara or sweet potatoes, scrubbed, sliced or cut into bite-sized pieces
2 medium apples, cored and cut into wedges
2-3 sprigs fresh thyme
2 cups vegetable or chicken stock
1 tbsp Dijon mustard
1 tbsp tomato paste
1 lemon
roughly chopped parsley, to serve (optional)

1              Season pork with salt. Heat a large saucepan over a medium-high heat, add a splash of oil, then brown meat in batches. Remove meat from pan and set aside.

2              Deglaze pan with a little of the beer, add another splash of oil and onion, cover and cook over a medium heat, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

3              Add garlic and cook, stirring, for 30 seconds or until fragrant. Return meat to pan, add kumara, apples and thyme and toss to
combine. Stir in remaining beer, stock, mustard and tomato paste, cover, bring to simmering and simmer, stirring occasionally, for 1½-2 hours or until meat is tender. Just prior to serving, season with a squeeze of lemon juice and salt and black pepper. Serve scattered with parsley, if desired.

Where did the ingredients for this dish come from:
Pork: Mad Butcher – Hastings; Onion, garlic, kumara, lemon:
Krismaw Gardens – Hastings; Apples: Pernel – Hastings; Thyme: The Chef’s Garden @ Epicurean – Hastings; Store Cupboard
Ingredients:
vegetable oil, stock, mustard, tomato paste, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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