Randy Mayor
Yield
8 servings (serving size: 1 cup stew and 1 cup rice)

How to Make It

Step 1

Heat oil in a large Dutch oven over medium-high heat. Add half of the pork; sauté 5 minutes or until browned. Remove from pan. Add remaining pork; sauté 5 minutes or until browned. Remove from pan. Add onion and mushrooms to pan; sauté 4 minutes. Return pork to pan; add carrot and next 7 ingredients (carrot though beer). Bring to a boil; reduce heat, and simmer 1 hour or until pork is tender.

Step 2

Combine cornstarch, vinegar, and mustard in a small bowl, and stir with a whisk. Add to pork mixture, and bring to a boil. Cook 3 minutes, stirring frequently. Serve with rice. Garnish with sage sprigs, if desired.

Ratings & Reviews

symorgan's Review

jennaesq
January 15, 2012
Not sure why others rated this so low, we love this stew. I added a bit extra vegetables and a few shakes of Mrs. Dash original seasoning; other than that make it as the recipe was written. This time we had it with quinoa.

jennaesq's Review

symorgan
February 24, 2010
This did not live up to expectations - it seemed under-seasoned and was not as rich as I had hoped.

carolfitz's Review

carolfitz
January 18, 2010
Made to recipe using Beck's Dark. After thickening, end result was very tasty but more soup than stew. Perhaps will add a bit more cornstarch to the leftovers.