PORK,SAUERKRAUT & POTATO STEW

By ldelmas

Serves 6 -8

Ingredients

• Ingredients:
• 1-1/2 lbs pork tenderloin, cut into 1/2" pieces
• Salt & pepper, for seasoning
• 2 Tbsp oil
• 1-1/2 cups medium-diced onion
• 2 cups large-diced carrot
• 2 tsp minced garlic
• 1 (12-oz) bottle beer
• 3 cups chicken stock
• 1 (2-lb) bag sauerkraut
• 1/2 Tbsp caraway seeds
• 2-1/2 cups peeled, diced potato (1/2" dice)
• 2 Tbsp chopped fresh parsley
• 2 Tbsp cornstarch

Preparation

Step 1

Preparation:

Season the pork with the salt and pepper.

Heat the oil in a 5-quart Dutch oven, and brown the pork in batches. Place all of the browned pork back into the Dutch oven when finished.

Add the onion, carrot, and garlic to the pork in the Dutch oven and sauté for a few minutes. Then, add the beer, chicken stock, sauerkraut, and caraway seeds. Bring to a simmer and cover. Simmer until the carrots are tender, about 20 minutes. Add the potatoes and simmer until the potatoes are cooked through, about 20 minutes. Stir in the parsley.

In a small mixing bowl, combine about 3 tablespoons of water with the cornstarch and make a slurry. Stir in the slurry while the stew is simmering and continue to simmer for another minute or two.