Red meat Carbonnade

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A scorching and scrumptious pot of pork stew is a big antidote to a shadowy iciness’s evening. Wait on with a green salad and multigrain rolls.

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  • 2 tbsp. olive oil
  • 4 lb. successfully-trimmed boneless pork chuck
  • 3 tbsp. all-reason flour
  • salt and pepper
  • 1 can pork broth
  • 2 successfully-organized onions
  • 1 clove garlic
  • 1 bottle shadowy beer
  • 1/2 tsp. dried thyme
  • 1 get medium egg noodles
  • 1/2 c. loosely packed contemporary parsley leaves


    1. Step 1In 12-roam skillet, heat oil on medium-high till particularly heat. In successfully-organized bowl, combine pork chunks, flour, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground shadowy pepper; toss to coat pork evenly. Add pork chunks to skillet in 3 batches, and cook dinner 5 to 6 minutes per batch or till successfully browned on either aspect, stirring now and again and adding extra oil if indispensable. With slotted spoon, switch pork to medium bowl as soon because it is miles browned.
    2. Step 2After all pork is browned, add broth to skillet and heat to boiling on high, stirring to loosen any browned bits. Boil 1 minute, stirring.
    3. Step 3Meanwhile, in 6- to 6 1/2-quart sluggish cooker bowl, fade together sliced onions, garlic, beer, and thyme. Top with browned pork, any juices in bowl, and broth combination from skillet; produce not fade. Conceal sluggish cooker with lid, and cook dinner as producer directs on low surroundings 8 hours.
    4. Step 4About 20 minutes sooner than pork combination is executed, put together egg noodles as mark directs.
    5. Step 5To help, wing and discard any full from cooking liquid. Divide noodles evenly among serving bowls; spoon pork combination and sauce over noodles, and sprinkle with chopped parsley. Makes about 10 cups.

From Good Housekeeping January Recipes

James Baigrie

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