Beer Braised Pork Stew With Potatoes - cooking recipe

Ingredients

2 tbsp butter
2 lbs boneless pork leg or fresh ham, diced
4 None spring onions, trimmed and sliced
1 bottle beer
2 cups vegetable stock
1 tbsp caraway seeds
2 lbs potatoes, peeled and halved if large
2 None red peppers, deseeded and chopped
1-2 tsp paprika
1-2 tbsp Dijon mustard
1/2 cup whipping cream
1 tbsp cornstarch, mixed with 2 tbsp water to make a paste
3 tbsp fresh parsley, chopped

Preparation

Heat 1 tbsp butter in a Dutch oven and saute the meat in batches for 5 mins, turning. Remove from the Dutch oven, add half of the spring onions and saute for 1-2 mins. Deglaze the Dutch oven with beer then stir in the stock. Add the pork back in and bring to a boil. Add the caraway seeds and simmer gently for 40-45 mins, stirring occasionally.
Meanwhile, cook the potatoes in salted boiling water for 15-20 mins, until tender. Drain and keep warm
Add the peppers and paprika to the Dutch oven and continue to cook for 12-15 mins. Stir in the mustard and cream and season. Stir in the cornstarch paste and remaining spring onions, then simmer for 3-5 mins until thickened.
To finish, saute the parsley with 1 tbsp butter and mix with the potatoes. Divide the stew and potatoes between 4 bowls and serve immediately.