Pork and Butternut Squash Irish Stew
By BClover
Original recipe was from a southern living light and easy cookbook, but I have change it up some.
Serve it with french bread to soak up the sauce
Ingredients
- 1 lb pork shoulder
- 3 TBSP all purpose flour
- 4 tsp oil
- 3 cups coarsely chopped onion
- 2 1/4 cups sliced carrots
- 1/2 tsp dried rosemary
- 1/2 tsp dried summer/winter savory
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 (12 oz) can killian's red irish beer
- 2 tsp beef stock concentrate
- 3/4 cup water
- 2 cups peeled 3/4" cubed butternut squash (about a pound)
- 1 1/2 cup baby portabello mushrooms, quartered
- 2 tsp browning seasoning
Details
Preparation
Step 1
Cut pork in 3/4" inch cubes. set aside.
Place flour in a large ziptop bag add the pork, seal and shake to coat. Remove from bag and discard flour bag.
Heat 2 tsp oil in nonstick skillet over medium high heat. Add pork, browning on all sides. Remove pork from skillet, set aside. heat remaining 2 tsp oil in skillet. add onion and carrots, saute 5 mins or until onion is tender.
Return pork to skillet, add rosemary, savory, salt, pepper, garlic, and beer, water and beef stock concentrate. stir well. bring to a boil, cover and reduce heat for 20 mins, cover with a lid. Add squash and mushrooms and browning seasoning and cook till tender, about 20 more minutes.
If needing to thicken, in a small cup add 2 tbsp flour to cold water and stir till combined. pour into the stew and stir. Should thicken up with in 5 minutes.
You'll also love
- Daphne Oz's Banana Oat Muffins 0/5 (0 Votes)
- Lobster Dipping Sauce 0/5 (0 Votes)
- Jim's Canned Corned Beef Stew 0/5 (0 Votes)
- GREEN PEA SALAD 0/5 (0 Votes)
- Turkey Meatballs 0/5 (0 Votes)
- ZUCCHINI PARMESAN BALLS 0/5 (0 Votes)
- Grilled Pork Chops with Scallions,... 3/5 (1 Votes)
- Bailey's Pumpkin Pie 0/5 (0 Votes)
Review this recipe