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Dark Beer Pork Stew with Cabbage and Mustard
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Dutch oven
  • Cutting board
  • Knife

Ingredients
  

  • 1.5 pounds pork roast, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 medium head green cabbage, shredded
  • 12 ounces dark beer
  • 2 cups beef broth
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the pork cubes and brown them on all sides, about 6 to 8 minutes. Remove the pork and set it aside.
  • Lower the heat to medium. Add the onion and cook until it softens, about 4 minutes. Stir in the garlic and cook for 1 minute more.
  • Add the shredded cabbage and stir for 3 minutes until it begins to wilt.
  • Pour in the dark beer and scrape the bottom of the pot to release any browned bits. Stir in the Dijon mustard, beef broth, and thyme.
  • Return the pork to the pot. Season with salt and black pepper. Bring the mixture to a simmer, then cover and cook for 45 minutes until the pork is tender.
  • Taste and adjust seasoning if needed. Sprinkle with chopped parsley before serving.

Notes

The mustard thickens the broth slightly as it simmers, so taste near the end and add a little more if you want a sharper flavor. Leftovers reheat well on the stove with a splash of broth to loosen the sauce. Serve with crusty bread to soak up the liquid.
Course: Main Course
Cuisine: American
Equipment: Dutch oven, Cutting board, Knife