Blackhorse Stew Recipes

BLACKHORSE STEW

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss pork and flour together in a bowl to coat.
• Place bacon in a large skillet and cook over medium-high heat until enough fat renders to coat the bottom of the pan; add pork and onion. Cook and stir the mixture until completely browned, about 10 minutes. Drain about half the grease from the skillet and return to heat.
• Season mixture with paprika; stir. Pour beer over the pork mixture, bring to a simmer, and cook 5 minutes.
• Spread sauerkraut into the bottom of a casserole dish. Pour pork mixture over the sauerkraut. Cover dish with aluminum foil.
• Bake in preheated oven for 45 minutes.

OLD-FASHIONED BEEF STEW

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.