30 Minute Midwestern Pork Stew with Vegetables

1 tablespoon extra virgin olive oil
1 pound pork stew meat
¼ cup all purpose flour, plus 2 tablespoons (divided)
1 teaspoon kosher salt, divided
1 teaspoon fresh ground black pepper, divided
1 cup carrots, diced into bite size pieces
3 potatoes, diced into bite size pieces
1 (12 ounce) bottle of beer (I used Blue Moon)
2 cups water
1 tablespoon low sodium chicken base
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon sage
2 tablespoons butter, melted

Warm a large skillet or braising pan over medium-high heat.

Combine ¼ cup flour, ½ teaspoon salt and ½ teaspoon pepper in a gallon resealable plastic bag.

Dice pork into bite size pieces.  Add pork to resealable bag.  Add oil to skillet.  Gently add pork to skillet.  Brown pork on all sides.

Meanwhile, prep potatoes and carrots by dicing into small bite sized pieces.  Add vegetables to skillet.  Stir to combine.  Pour beer in skillet.  Cover.

Add water, chicken base, onion powder, garlic powder, and sage.  Stir to combine.  Cover.

Combine melted butter and 2 tablespoons flour in a small bowl.  Mix until mixture is smooth.  Add to skillet.  Stir to combine.  Reduce heat to simmer.  Cover.  After 10 minutes of simmer, remove from heat.

Serve and enjoy!
      


Recipe printed from http://TheSlowRoastedItalian.com/
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