Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, toss 1.5 kilograms of pork shoulder cubes with 2 tablespoons of all-purpose flour, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper until evenly coated.

2. 2

   Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then brown the floured pork in batches for about 5-7 minutes per batch, setting the browned pork aside.

3. 3

   Add 1 tablespoon of vegetable oil to the pot, then sauté 2 finely chopped yellow onions for 5-7 minutes until softened, stirring in 4 minced garlic cloves, 1 tablespoon of sweet paprika, 1 teaspoon of caraway seeds, and 1 teaspoon of dried marjoram for 1 minute until fragrant.

4. 4

   Return the browned pork to the pot, then add 2 diced medium apples, 2 tablespoons of tomato paste, 700 ml of beef broth, 350 ml of dark lager, and 2 bay leaves, bringing the mixture to a simmer.

5. 5

   Cover the pot tightly and transfer it to a preheated oven at 160°C (325°F), then slow cook for 2 hours, stirring occasionally.

6. 6

   Add 700 grams of peeled and diced sweet potatoes to the pot, stir well, then cover and continue to slow cook for another 45-60 minutes, or until the pork is very tender and the sweet potatoes are soft.

7. 7

   Taste and adjust seasoning with additional salt and pepper as needed, then remove the bay leaves before serving the stew hot, garnished with 2 tablespoons of fresh chopped parsley.