It has been bone-chilling cold this winter. My poor dogs have had to live with shortened walks, because I turn for home long before they want to. And the only thing that will help set me right again is consuming something hot. Long gone are the cold meals that I crave in the summer – no poached fish or meal-sized salads – I need a bowl of something steaming to warm my soul.
This is stew weather.
Here is my family’s favorite stew recipe. It is a bit more work than many of my recipes, but it is worth the extra steps; otherwise, the vegetables would be mushy due to overcooking. Everything is added in stages so that, in the end, all components of the stew are cooked to perfection. The bonus is that this is a true one pot meal – your starch and veggies are in there along with the protein/meat.
If you want a vegetable side dish, you might want to look at serving this stew with Creamy mashed cauliflower and potatoes. Another good side would be a hearty winter vegetable like Brussels sprouts or butternut squash.
Newcastle Brown Ale is my favorite beer to cook with, although you could use some Guinness Stout instead. If you don’t want to use any alcohol, feel free to use another cup of broth instead of the beer.
3 pounds pork tenderloin, cut into 1 inch cubes, patted dry
2 tablespoons vegetable or olive oil, divided
1 large onion, chopped medium dice
4 large garlic cloves, minced
1 teaspoon dried oregano
1 tsp dried thyme
1 tsp dried rosemary
2 cups chicken broth
1 cup dark beer
¼ cup balsamic vinegar
1 tbsp brown sugar
2 pounds red potatoes cut into 1 inch chunks
5 carrots cut into 1 inch chunks
4 stalks celery cut into 1 inch chunks
1/4 cup flour
1 tsp pepper
1 tsp salt
2 tsp lemon juice
Place pork in a medium bowl and season with salt and pepper. Pour 1 tablespoon of oil into the pressure cooker heat on saute.
When the oil starts to shimmer, working in 2 batches to prevent overcrowding, add pork. Sear for a brown crust - 3-4 minutes per side. Place browned pork in a bowl and set aside.
Heat another tablespoon of oil in empty pan; add onion and sauté until softened, around 5 minutes. Be sure to scrape up any browned bits of pork sticking to the bottom of the pot - your pot may have difficulty coming to pressure if the bottom of the pan is coated. Use 1/4 cup of water, if necessary, to help you get as much up as possible - it will add a wonderful flavor to your onions. Add garlic, thyme, rosemary and oregano; cook until fragrant, around 1 minute.
Add the pork back to the pot and add 1 cup of the chicken broth, the beer, vinegar and sugar.
Set on high pressure for 8 minutes. Use quick release for the pressure.
Add cubed potatoes and cook at high pressure for 4 minutes.
Add carrots, celery, and the ¼ cup flour whisked in the remaining cup of broth. Cook at high pressure for 2-3 minutes, depending on how firm you like your vegetables. Use quick release for pressure.
Stir in salt, pepper and lemon juice.
Serve 1 1/2 cup portions in soup bowls for a filling meal.
Cuisine: American |Recipe Type: Stew, low-fat, Weight Watchers