Flemish Pork and Onion Stew with Sweet Potatoes

This version of Flemish Carbonnade—a classic Belgian beef, onion and beer stew—features flavorful pork shoulder. The stew dresses split baked sweet potatoes. Serve with a dilled cucumber salad and hot French bread.

Recipe Ingredients:

6 medium sweet potatoes, scrubbed
2 pounds boneless pork shoulder (butt), cut into 1/2-inch cubes
1/2 cup water
6 medium onions, sliced
1 clove garlic, crushed
1 teaspoon granulated sugar
1 (12-ounce) can or bottle of beer
1 bay leaf
1 teaspoon dried tarragon
1/8 teaspoon ground cloves
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
2 tablespoons all-purpose flour
1/4 cup cold water
2 tablespoons chopped parsley

Cooking Directions:

1. Preheat oven to 400°F (205°C).
2. Prick sweet potatoes and place on sheet of heavy aluminum foil; bake until very tender, about 1 hour.
3. In large deep skillet place pork and 1/2 cup water, cover and cook over medium heat for 15 to 20 minutes, simmering gently to draw out juices and fat. Remove lid and boil over medium heat until liquid boils down. As juices concentrate, turn meat to brown in juices and fat until well browned on all sides. Remove pork from pan, reserve.
4. Add onion, garlic and sugar to pan, cook and stir until onions are tender, about 10 minutes.
5. Add beer to pan, cook and stir to remove any brown bits on the bottom of the pan.
6. Return pork to pan along with bay leaf, tarragon, cloves, salt and pepper. Bring to a boil, lower heat, cover and simmer 20 to 30 minutes, until pork is very tender.
7. In small bowl stir flour into cold water to blend thoroughly; stir into stew and cook over high heat, stirring, until thickened, about 1 to 2 minutes.
8. Remove bay leaf; serve pork over hot, split baked sweet potatoes, garnish with parsley.

Serves 6 to 8.

Nutritional Information Per Serving (1/6 of recipe): Calories 390 calories Protein 26 grams Fat 12 grams Sodium 340 milligrams Cholesterol 80 milligrams Saturated Fat 4 grams Carbohydrates 40 grams Fiber 6 grams.

Recipe provided courtesy of National Pork Board.