Helpful Information
Type of Recipe: Main Dish, Side Dish, Soup/Stew/Chili
Prep Tool: Stovetop
Ingredients:
1/4 cup Olive Oil
3 medium Onions sliced
3 large stalks Celery sliced
1 1/2 cups whole Baby Carrots (1 package)
2 tablespoons Garlic chopped
6 large Red Potatoes diced
1 can Stout Beer (such as Guinness)
12 cups Water
1/2 cup Butter
3/4 cup Flour
1/2 cup chopped, fresh Parsley
2 tablespoons fresh, chopped Thyme
Salt to Taste
Black Pepper to Taste
Cayenne Pepper to Taste
Gruyere Dumplings (see recipe below)
Directions:
- In a bowl combine the onion, celery, carrots and garlic.
- Measure out 1-1/2 cups of the raw vegetable mixture and place in a food processor. Add 1 cup of the diced red potatoes. Process the mixture until finely chopped, set aside in the refrigerator along with the remaining diced red potatoes, until the final half hour of cooking.
- Heat a large stock pot over medium high heat. Add the olive oil, heat.
- Sear all sides of the cubed pork shoulder until all sides are well browned.
- Add the bowl of mixed vegetables: onion, celery, carrot, garlic to the browned pork and sauté for 5-6 minutes.
- Add the beer and water. Reduce heat and cover. Allow to cook for 1 hour 15 minutes. Stirring occasionally.
- Add the diced red potatoes and finely chopped vegetable mix.
- Heat a sauté pan over medium high heat. Melt the butter. Add the flour to the butter and cook, stirring constantly for 4-5 minutes. Creating a brown roux. Whisk into the stew. Season with herbs, salt and peppers. Add the Gruyere dumplings and continue to cook for 20 minutes.
