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.
Flemish Pork
and Onion Stew with Sweet Potatoes
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
Heat oven to 400 degrees
F.
Prick sweet potatoes and
place on sheet of heavy aluminum foil; bake until very tender,
about 1 hour.
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.
Add onion, garlic and
sugar to pan, cook and stir until onions are tender, about 10
minutes.
Add beer to pan, cook
and stir to remove any brown bits on the bottom of the pan.
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.
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.
Remove bay leaf; serve
pork over hot, split baked sweet potatoes, garnish with parsley.
Serves 6 to 8.
Wine suggestion: Serve
with chilled beer or a Syrah or Shiraz.
