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Categories:
butter pork spring onions vegetable stock caraway seeds potatoes red peppers paprika mustard whipping cream cornstarch parsley
Viewed: 55 - Published at: 4 years agoIngredients
- 2 tbsp butter
- 2 lbs boneless pork leg or fresh ham, diced
- 4 None spring onions, trimmed and sliced
- 1 bottle beer
- 2 cups vegetable stock
- 1 tbsp caraway seeds
- 2 lbs potatoes, peeled and halved if large
- 2 None red peppers, deseeded and chopped
- 1-2 tsp paprika
- 1-2 tbsp Dijon mustard
- 1/2 cup whipping cream
- 1 tbsp cornstarch, mixed with 2 tbsp water to make a paste
- 3 tbsp fresh parsley, chopped
Method
- Heat 1 tbsp butter in a Dutch oven and saute the meat in batches for 5 mins, turning. Remove from the Dutch oven, add half of the spring onions and saute for 1-2 mins. Deglaze the Dutch oven with beer then stir in the stock. Add the pork back in and bring to a boil. Add the caraway seeds and simmer gently for 40-45 mins, stirring occasionally.
- Meanwhile, cook the potatoes in salted boiling water for 15-20 mins, until tender. Drain and keep warm
- Add the peppers and paprika to the Dutch oven and continue to cook for 12-15 mins. Stir in the mustard and cream and season. Stir in the cornstarch paste and remaining spring onions, then simmer for 3-5 mins until thickened.
- To finish, saute the parsley with 1 tbsp butter and mix with the potatoes. Divide the stew and potatoes between 4 bowls and serve immediately.
