Substitute pork for beef in "beef" stew?
I want to make a hearty "beef" stew for a friend that doesn't eat beef. Can I substitute a similar cut of pork for the beef and keep everything else the same? My recipe is pretty basic-- a bit of red wine, bay leaves, thyme and some good root veggies with some fresh peas thrown in at the end. Thanks for your chow help!
Which cut of beef do u usually use? I usually use a chuck for mine. In that case I would substitute pork shoulder. Sounds like a fun experiment. I would also try substituting a white wine for the red and chicken or pork stock for the beef stock.
Many cuisines have a pork stew...like adobo. The slow, moist cooking makes pork ideal. If you use shoulder (butt) you might trim the fat. I venture that most people won't be able to tell the difference.