Beer-braised pork and carrot stew from The Washington Post by Stephanie Witt Sedgwick

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Notes about this recipe

  • Recipe Notes

  • meginyeg on November 15, 2021

    We loved this. Flavours all work together. We will definitely make it again.

  • chawkins on July 24, 2021

    Good stew, but I think I’ll skip the sugar next time unless I use a very bitter beer. I used Budweiser this time. It wasn’t too sweet this time around, just an underdone of sweetness that did not need to be there.

  • TrishaCP on October 21, 2014

    Thanks to Slimmer for flagging this recipe (and thanks to the EYB member who has indexed many many Washington Post recipes)- it is incredibly delicious and simple to make. I too used a dark beer and the broth is amazingly flavorful, so I wouldn't reduce the liquid (unless converting to a slow cooker). I served with whole wheat egg noodles night one and whole wheat couscous night two- I liked the couscous better with this because it soaked up the broth. (The flavors of the beer and mustard in this pair really well with whole grains.). It was also more flavorful night two.

  • slimmer on October 19, 2014

    For slow cooker, cut total liquid (beer/stock) to 2 cups and eliminate the 1/4 c water. Sauce is too thin otherwise.

  • slimmer on March 31, 2014

    I use a dark beer and cut it down to one bottle, or 12 oz instead of 16, so I don't have any left over. I then reduce the sugar accordingly, to 3T instead of 4. Stew is just fine without that extra quarter-cup of liquid.

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