Carissa Team Tink Staffer
01/27/2014 09:57 AM
Pork Stew with Veggies
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
½ teaspoon garlic powder, plus more for taste
1 teaspoon sage
2 tablespoons butter, melted
Warm a large skillet or pot over medium-high heat.
Combine 2/3 cup flour, ½ teaspoon salt, ½ teaspoon garlic powder and ½ teaspoon pepper in a gallon sized plastic bag.
Cut ham into bite size pieces. Add pork bites to bag. Shake bag to coat pork with flour mixture. Add oil to skillet. Then, 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.