Cajun pork stew with beer

  • Preparation 35 min
  • Cooking 2 h 30 min
  • Servings 6
  • Freezing Absolutely

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Ingredients

  • Olive oil
  • 1 kg pork tenderloin, fat removed, cubed
  • 1 large yellow onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 stalks of celery, halved lengthwise and sliced
  • 4 Nantes carrots, cut in 4 lengthwise and sliced
  • 2 cups Ce N’est Pas La Fin du Monde beer by Unibroue
  • 1 796 ml can diced tomatoes with Italian spices
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons smoked paprika
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/4 tablespoons. dried rosemary
  • 4 to 6 dashes Tabasco
  • 2 bay leaves
  • 1/2 cup black beans
  • 1/2 cup white beans
  • 1/2 green pepper, diced
  • 1/2 red bell pepper, diced
  • Chopped fresh parsley, for serving
  • Salt and pepper from the mill

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Preparation

  • In a large casserole dish heated over medium-high heat, add a drizzle of olive oil and brown the pork on all sides for 7 to 8 minutes, a small amount at a time. Add more oil as needed. Reserve the meat on a plate.
  • Reduce heat to medium-low, add the onion and garlic, then add a drizzle of olive oil. Cook for 3 to 4 minutes, stirring constantly.
  • Add the celery, carrots and a drizzle of olive oil, then season with salt and pepper. Cook for 7 to 8 minutes, stirring constantly. Season generously with salt and pepper.
  • Add the beer and scrape the bottom to get all the flavours.
  • With the exception of the beans and peppers, add the rest of the ingredients and the meat and season generously with salt and pepper. Mix well. Bring to a boil, reduce heat to low and cover. Simmer for 1 hour 30 minutes, stirring occasionally.
  • Add the beans and peppers then mix well. Simmer uncovered for 30 minutes, stirring occasionally. Serve over basmati rice and garnish with fresh parsley!