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Pork and Butternut Squash Irish Stew

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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

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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.

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