Carissa Team Tink Staffer

02/16/2015 03:45 AM

Pork Stew
1 Tbsp. extra virgin olive oil or coconut oil
1 pack of Tink's Cubed Ham
2/3 cup all purpose flour, plus 4 tablespoons (divided)
1 teaspoon kosher salt, plus more to taste
1 teaspoon fresh ground black pepper, plus more to taste
2-3 carrots, in bite size pieces
3 smallish potatoes, in bite size pieces
1 small onion
1 (12 oz.) bottle of beer (I used a winter ale by Blue Moon)
4 cups chicken broth
teaspoon garlic powder, plus more for taste
1 teaspoon sage
2 tablespoons butter, melted

Combine 2/3 cup flour, teaspoon salt, teaspoon garlic powder and teaspoon pepper in a gallon sized plastic bag. Cut ham into bite sized pieces. Add pork bites to bag. Shake bag to coat pork with flour mixture. Add oil to skillet over medium to high. Add pork to skillet and brown on all sides.

Meanwhile, cut potatoes, onion, and carrots by into bite sized pieces. Add vegetables to skillet. Stir to combine. Pour beer in skillet. Cover and cook for 5 minutes.

Add broth, garlic powder, sage and more salt and pepper. Stir and taste. Add seasonings as needed (I added a bit more salt and garlic). Cover and simmer for 10 minutes.

Melt butter and 4 tablespoons flour. Mix until smooth. Add to skillet or pot. Stir. Cover and cook for 15 minutes.

Keep in mind that the stew has potatoes in it. Potatoes absorb the salt. That's why I added more salt. If it's missing something, it's salt or garlic.


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