This stew combines the tenderness of pork loin with the deep, malty bitterness of a dark Belgian beer, creating a rich, glossy sauce that coats every bite. It is a home-cooking recipe that transforms simple ingredients into a restaurant-quality dish, ideal for sharing on cold days or family gatherings.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 800 g pork loin cut into 3 cm cubes
- 500 ml dark Belgian beer (dubbel or stout)
- 2 large onions sliced
- 3 garlic cloves minced
- 1 large carrot sliced into rounds
- 2 tablespoons all-purpose flour
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sweet paprika
- 1 fresh rosemary sprig
- Salt and freshly ground black pepper to taste
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Pan 8 min
Place the pork cubes on paper towels and pat them completely dry to prevent the skillet from steaming. Heat three tablespoons of olive oil over high heat, add the meat in batches without overcrowding, and sear all sides until a deep brown crust forms; this seals the internal juices and prevents drying during the stew. Remove and set aside on a clean plate.
- Step 2 Pan 8 min
In the same skillet with the remaining fat, lower the heat to medium and add the sliced onions with minced garlic. Sauté for eight minutes, stirring occasionally, until translucent and lightly caramelized, then add the two tablespoons of flour and sweet paprika, stirring constantly for one minute to cook the flour without burning it.
- Step 3 Pot / simmer 5 min
Gradually pour in the dark Belgian beer while scraping the bottom of the skillet with a wooden spoon to release the fond; add the carrot slices and rosemary sprig. Bring the mixture to a gentle boil and adjust salt and black pepper before transferring everything to a lidded casserole dish safe for the oven.
- Step 4 Oven 45 min 180 °C
Place the covered casserole in the oven preheated to 180 °C for forty-five minutes, or if using a stovetop, cook on very low heat for thirty minutes; the meat should be tender but firm, not falling apart, as the humid beer steam will soften the fibers without losing texture.
- Step 5 Pot / simmer 10 min
Remove the lid and transfer the casserole to the stovetop if it was in the oven; cook uncovered over medium heat for ten minutes to reduce the sauce and concentrate the malt and rosemary flavors. For a thicker consistency, mix one teaspoon of cornstarch with cold water and stir it in at the end until it thickens slightly.
- Step 6 Rest 5 min
Turn off the heat, remove the rosemary sprig and carrots if desired, and let the stew rest covered for five minutes so the juices redistribute evenly. Serve hot in deep bowls with a drizzle of raw olive oil and rustic bread to soak up the dark, glossy sauce formed during cooking.