Milwaukee Pork Stew

Straight out of Wisconsin’s beer-and-bratwurst tradition, this hearty pork stew simmers cubed pork in a mix of beer and chicken broth until fork-tender. Caraway seeds, red wine vinegar, and a spoonful of brown sugar give the broth that sweet-sour backbone you find in the best German-inspired Midwest cooking.

Dredge the pork in seasoned flour and brown it hard before anything else goes in the pot. That flour coating does double duty: it builds a golden crust on the meat and thickens the braising liquid as it simmers down over the next hour and change.

Four whole sliced onions might seem like a lot, but they melt into the stew and practically dissolve, adding body and sweetness to the broth. Don’t skimp on them.

Serve this over buttered egg noodles with rye bread and a crunchy cabbage slaw on the side, just like they’d do it in Milwaukee.

Chef Tips

• Use a lager or pilsner for the braising liquid. Hoppy IPAs or dark stouts will overpower the caraway and vinegar balance.
• Brown the pork in batches so the cubes actually sear instead of steaming. Crowded pork won’t get that crust.
• Pour off the drippings after browning to keep the stew from getting greasy. The beer and broth provide plenty of liquid.
• The stew is done when the pork shreds easily with a fork. If it’s still chewy at 75 minutes, give it another 15.

Variations

• Add cubed potatoes or turnips in the last 30 minutes for a one-pot meal.
• Stir in a couple tablespoons of whole-grain mustard at the end for a sharper, punchier sauce.
• Swap pork for beef chuck and increase the simmer time to 2 hours.