Sometimes, I like to make British things so I feel like Mrs. Patmore in Downton Abbey. This is one of those times. I mixed the traditional recipe up a bit by adding bacon for flavor, using butternut squash instead of carrots, and substituting beer for some of the broth.
- 1 lb pork (I used a trimmed shoulder roast), boneless, cut into large chunks (2 to 3 inch)
- 3 slices bacon, chopped
- 2 medium onions, chopped
- 1 lb butternut squash or carrots, peeled and cubed
- 2 large potatoes, thinly sliced
- 1 Tbs flour
- 2 tsp Worcestershire sauce
- 1 Tbs beef bouillon
- 1 c water
- 1 c dark beer (stout preferred) - or use another cup of water
- 2 bay leaves
- 1 Tbs Italian seasoning
- Salt and pepper, to taste
Put a Dutch oven or other heavy pot over medium high heat. Add the chopped bacon and cook until crisp, then remove the bacon. Remove 2 Tbs of drippings to use later, and leave the rest in the pan.
Brown the pork in batches on all sides, removing to a large bowl when done.
Add the onions and squash (or carrots) and saute in the drippings until browned, about 10 minutes. (Add olive oil if the grease is gone.) Sprinkle the flour over the vegetables when done, and stir. Add the Italian seasoning, Worcestershire sauce, and beef bouillon. Pour in the water and beer and bring to a boil.
Stir the bay leaves into the mixture, then place the pork pieces into the pot so you have an even layer. Add salt and pepper.
Lay the potatoes over the entire mixture in a single layer with a slight overlap. Sprinkle more salt and pepper over the potatoes, then drizzle with the reserved bacon grease.
Cover and simmer at least 2 hours (or put the whole thing, covered, in the oven for 2 hours at 300 degrees). Potatoes will be fully cooked and pork will be fork tender.
