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Substitute pork for beef in "beef" stew?

  • c
  • chococat Feb 26, 2004 12:04 PM
  • 5

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!

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  1. It would likely work, but you may need to change your herbs. Usually pork and veal can be used interchangeable, so I'd season the stew as you would for veal rather than beef.

    2 Replies
    1. re: Colleen

      Pork is sweeter and lighter in flavor than beef. And a deep red wine would not be a good match for it. A very light red might work, or a full-bodied white.

      1. re: Colleen

        I don't know why this didn't occur to me before, but what about lamb instead of beef?

        If you want to get exotic, goat works too, although it needs to be stewed, as it tends to be tough.

      2. 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.

        1. 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.