Pork Stout Stew
Prep Time: 15 minutes
Cook Time: 1 1/2 – 2 hours
Estimated Values per Serving:
Calories: 350 Fat: 8 grams
9 slices center cut low fat bacon
2 pounds boneless pork loin – cut into 1-inch pieces
1 tablespoon paprika
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
1 tablespoon flour
2 cups onion – chopped
1 cup carrots – peeled and chopped
5 cloves garlic
¼ cup fresh parsley – chopped
2 bay leaves
1 (12-ounce) can of stout beer
2 cups beef broth
1 pound potatoes – peeled and quartered
- Heat a large heavy pot or Dutch oven on medium high heat and coat with cooking spray. Add bacon and cook for 5 – 7 minutes until browned and very crispy.
- While bacon is cooking, combine paprika, salt, garlic powder, onion powder, cayenne pepper, oregano, thyme and flour in a bowl. Add pork mix until all of the pork is coated with spices.
- Remove bacon and drain on paper towels. Remove all but 2 tablespoon of fat from the pan.
- Add pork to the pan and sauté until brown on all sides, about 5 minutes. Remove the meat from the pan and set aside.
- Chop the cooled bacon and add with the pork.
- Reduce heat to medium and add onions and carrots to the pan. Sauté for about 5 minutes until soft. Add the garlic, parsley and bay leaves and cook for 30 seconds. Add the stout, beef broth and potatoes and return the pork and bacon to the pan. Lower the heat to medium low and simmer, covered, until the pork and vegetables are tender, about 1 ½ hours, stirring occasionally.
- Remove from the heat, adjust seasoning to taste and serve hot.