Beer Braised Pork Stew With Potatoes

• 2 tbsp butter
• 2 lbs boneless pork leg or fresh ham, diced
• 4 None spring onions, trimmed and sliced
• 1 bottle beer
• 2 cups vegetable stock
• 1 tbsp caraway seeds
• 2 lbs potatoes, peeled and halved if large
• 2 None red peppers, deseeded and chopped
• 1-2 tsp paprika
• 1-2 tbsp Dijon mustard
• 1/2 cup whipping cream
• 1 tbsp cornstarch, mixed with 2 tbsp water to make a paste
• 3 tbsp fresh parsley, chopped

1. Heat 1 tbsp butter in a Dutch oven and saute the meat in batches for 5 mins, turning. Remove from the Dutch oven, add half of the spring onions and saute for 1-2 mins. Deglaze the Dutch oven with beer then stir in the stock. Add the pork back in and bring to a boil. Add the caraway seeds and simmer gently for 40-45 mins, stirring occasionally.
2. Meanwhile, cook the potatoes in salted boiling water for 15-20 mins, until tender. Drain and keep warm
3. Add the peppers and paprika to the Dutch oven and continue to cook for 12-15 mins. Stir in the mustard and cream and season. Stir in the cornstarch paste and remaining spring onions, then simmer for 3-5 mins until thickened.
4. To finish, saute the parsley with 1 tbsp butter and mix with the potatoes. Divide the stew and potatoes between 4 bowls and serve immediately.

butter, pork, spring onions, vegetable stock, caraway seeds, potatoes, red peppers, paprika, mustard, whipping cream, cornstarch, parsley

Taken from recipes-plus.com/api/v2.0/recipes/21524 (may not work)