Pork Stew with Balsamic and Beer
  • 4 pounds boneless pork shoulder, cut into1½-inch cubes, patted dry
  • 5 tablespoons vegetable or olive oil, divided
  • Salt and ground black pepper
  • 1 large onion, cut into medium dice
  • 4 large garlic cloves, minced
  • 2 teaspoons dried oregano
  • ¼ cup flour
  • 2 cups chicken broth
  • 1 bottle (12 ounces) dark beer
  • ¼ cup balsamic vinegar
  • ¼ cup brown sugar
  • 2 pounds red and sweet potatoes (a mix) peeled and cut into 1½-inch chunks
  • ¼ cup chopped fresh parsley leaves
  1. Adjust oven racks to lowest and middle positions and heat oven to 450 degrees.
  2. Heat a heavy-bottomed soup kettle or large Dutch oven over low heat.
  3. Meanwhile, place pork in a medium bowl. Pour 2 tablespoons of oil over the meat, season with salt and pepper; toss to coat.
  4. A few minutes before searing, increase heat to a strong medium-high until wisps of smoke start to rise from the pan. Working in 2 batches to prevent overcrowding, add pork; sear, turning only once, until 2 sides form an impressive, brown crust, 6 to 8 minutes per batch. Transfer meat to a plate; set aside.
  5. Heat another tablespoon of oil in empty pan; add onion and sauté until softened, about 5 minutes. Add garlic and oregano; cook until fragrant, about a minute. Whisk in flour, then broth, beer, vinegar and sugar; stir in pork. Using 2 potholders to protect hands, place a sheet of heavy-duty foil over the pot, pressing on the foil so that it touches the stew. Seal foil around the edges. Place lid snugly on pot and turn burner on medium-high until you hear juices bubble. Set pot on middle rack in oven and cook for a total of 1 hour and 30 minutes.
  6. At the 45-minute point, toss potatoes with remaining 2 tablespoons of oil and a sprinkling of salt and pepper in a 13-by 9-inch pan. Set on bottom rack. Roast potatoes and continue to cook stew until sweet potatoes and pork are tender, about 30 minutes longer. Remove potatoes and stew from oven. Remembering that kettle and lid are hot, stir potatoes into stew. Re-cover pot with foil and lid and let meat rest and vegetables marry with stew, about 5 minutes. Return stew to burner, if necessary to reheat. Stir in parsley and serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/pork-stew-balsamic-beer/