Can I freeze pork stew?

Yes, you can freeze pork stew if you are not going to use it immediately. Just make sure to store it in an airtight container and label the container with the date.

Can I prepare pork stew in advance?

Yes, you can prepare pork stew in advance and then store it in the refrigerator. It actually tastes better if you prepare it a day ahead so the flavors can meld.

Why can't I put all the pork stew meat in the pot at once?

If you throw a kilo of meat into the pot all at once, the temperature of the fat drops too quickly. This causes the meat to stew in its own juices instead of browning. By searing the meat in portions until golden brown, it seals nicely and you get that delicious, deep flavor crust that makes your sauce extra tasty.

Which beer pairs best with this pork and beer stew recipe?

For this specific recipe, we use a blond table beer. Blond beer is often a little more accessible, milder, and less bitter than a dark abbey beer, which pairs perfectly with the subtle flavors of the pork, mustard, and sweet Liège syrup.

Can I vary the pork stew with vegetables?

Absolutely! In this recipe, we cook a carrot with the bones, but you can easily adapt the vegetables to the season or your own taste. Fresh peas, crisp green beans, or tender cauliflower florets are fantastic alternatives that fit perfectly in this stew.

Recipe Pork Stew

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1h30

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Next Level

With this 'next level' pork stew, you'll put an absolute classic on the table that is guaranteed to leave you wanting more. Forget the traditional beef; super tender pork is the star of this amazing festive meal. The secret to this creamy pork stew with beer recipe? We let the meat simmer slowly and turn it into a complete dish by combining it with crunchy carrots. This heartwarming pork stew with vegetables is proof that comfort food can also be incredibly chic. Fries or croquettes with it, and dig in!

With this 'next level' pork stew, you'll put an absolute classic on the table that is guaranteed to leave you wanting more. Forget the traditional beef; super tender pork is the star of th ...

Ingredients

What do you need?

Quantity: 4P

1 kg pork stew meat
1 knob of butter and 2 tbsp peanut oil
2 large onions
1 tbsp Liège syrup
1 tbsp flour
75 cl blonde table beer
Pepper and salt
Thyme bay leaf
2 tbsp mustard
1 bunch of carrots

Preparation method

How do you make this?

Season the pork cubes with pepper and salt.

Brown them nicely all around so you have a nice crust, fill your pot in several batches so you can do this with each piece. Throwing all the meat in your pot at once is not a good idea.

Meanwhile, finely chop the onion.

Remove all pieces of meat from your pot and sauté the onions in the remaining fat, then add the meat back in and sprinkle the flour over it.

Stir well until all the flour is mixed in.

Deglaze with the beer and add all the other ingredients, let it simmer for 45 minutes covered.

Meanwhile, peel and slice the carrots, cook them for 4 minutes in salted water.

Drain and add to the meat after 45 minutes of simmering.

Let everything simmer together for another 20 minutes. Remove the lid if your sauce has not thickened yet. Finish with flat parsley.

Serve with steamed potatoes, fries, or croquettes and extra mustard.