- (2 1/2 pound) pork fillet cut into 2-inch cubes
- salt and ground black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 tablespoon sugar,
- 3 tablespoons tomato frito or 1 tablespoon tomato puree,
- 1 bay leaf
- 1 (12 fluid ounce) bottle dark beer (such as Guinness®)
- 2 cups chicken broth
- 3 carrots, cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons balsamic vinegar
- 3 large potatoes.
- 1 teaspoon chopped fresh flat-leaf parsley, or to taste
1. Season pork cubes with salt and black pepper.
2. Heat oil in a pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl and reduce heat to medium.
3. Melt butter in the pot. Cook and stir onion with a pinch of salt in hot butter until onion is softened and translucent, 7 to 10 minutes. Add garlic; saute until fragrant, about 30 seconds.
Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes. Add bay leaf and cook for 2 minutes more. Pour beer into onion mixture. Add the tomate frito or paste, and the sugar Cook and stir until thickened, 1 to 3 minutes.
3. Stir pork, chicken broth, carrots, and celery into beer mixture; bring to simmer. Stir 1/4 cup parsley and balsamic vinegar into stew, reduce heat to medium-low, and simmer until pork and veggies are almost tender. Cut potatoes in chunks and add to the stew, simmering until tender.
Recipe by Ana Maria Morro