Pork & Beer Stew from Northern France

If you can get your hands on a beer from the north of France that would be ideal, alternatively, any decent blond beer will do. This dish is perfect with a slice of buttered, rustic bread.

4-6 Servings

Ingredients:

2 tbsp butter

1 onion, finely chopped

1 kg stewing pork, cut into bite sized pieces

2 carrots, roughly sliced

2 turnips, cut into chunky cubes

10 baby potatoes

A 33cl bottle of decent blond beer

1 tbsp fond de veau (you can substitute this with a beef stock cube)

1 bouquet garni (2 bay leaves, 2 sprigs of thyme & parsley stalks tied together with cooking string)

Instructions:

Melt the butter in a pot on medium heat & add the onion. Simmer 1-2 minutes then add gteh pork & brown on all sides.

Season with S&P.

Add carrots, turnips & potatoes, stir & pour over the bottle of beer.

Add the fond de veau & top with enough water to just cover the meat & veg.

Add the bouquet garni & simmer on low heat for 1 hour.